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Spinach & Tomato Pizza
Ramp up your pizza offering with our exclusive spinach pizza recipe. Harness the culinary versatility of nutrient-rich spinach, seamlessly blended with the cheesy parmesan and salty olives. Crafted for pizza excellence, this spinach pizza offers a gourmet edge to your menu, providing not just a flavourful experience but a nutritional boost. Elevate your professional pizza repertoire by incorporating this spinach pizza, appealing to health-conscious customers while showcasing your commitment to both taste and nutrition.
Dough
- First, mix 90% of the water and all the yeast in a bowl, letting the yeast dissolve completely. Slowly add 50% of the flour and let the water and flour blend together. Then, gradually add the rest of the flour. Once the dough starts to come together after about 6-7 minutes, add the salt and half of the remaining water. Wait a minute for the salt to incorporate and pour in the rest of the water little by little. The total mixing time should be approx. 15 minutes.
- When you’re happy with the consistency, let the dough rest in a plastic container covered with clingfilm at room temperature (16-18°C) for 12-18 hours. When it has more than doubled in size, the yeast will have worked its magic. Cut the dough into three portions and let it rest again – this time for 4-6 hours at room temperature.
Making the pizza
- Stretch your dough nice and thin. Spread a layer of mozzarella right on to the “raw” dough. Then, add spinach, mascarpone cheese, black olives, garlic, and cherry tomatoes. Bake at 430°C in a professional gas or wood-burning pizza oven for 60-90 seconds. If you work with a deck oven that cannot reach such high temperatures, bake at 380-400°C for a few seconds longer. When it’s done, sprinkle with parmesan and drizzle with high-quality olive oil. Serve sizzling hot.
