Notice: I nearly all the time double the dough and make two pizzas directly, as a result of any leftovers reheat fantastically, however wrote this recipe for only one. You’ll have sufficient spinach pesto for 2 pizzas, nevertheless. I’ve unfold further on a thick slice of toasted sourdough and lined it with a cloud of microplane-d parmesan (like I had at Sailor a pair weeks in the past).
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon immediate yeast
- 1 teaspoon kosher salt (I take advantage of Diamond model kosher salt; use half of different manufacturers)
- 1 cup lukewarm water (100° to 115°F)
- 1 tablespoon (15 grams) olive oil
- 2 thick or 3 skinny scallions, thinly sliced
- 2 garlic cloves, minced
- 4 ounces (115 grams) spinach leaves, child spinach is okay
- Purple pepper flakes, to style
- Olive oil
- 1 14-ounce can quartered artichoke hearts, drained and patted dry
- Zest and juice from half a lemon
- 6 ounces (170 grams) mozzarella, diced from a block or perlini (as proven right here)
- 1/2 cup (45 grams) grated parmesan
- 1/2 cup (55 grams) grated fontina or asiago cheese
Dough
Spinach Pesto
Meeting
Assemble the pizza: Warmth your oven to 450°F (230°C). Coat a 12-inch (30-cm) spherical cast-iron skillet or a 9×13 cake pan with 2 to three tablespoons olive oil. Scrape dough into the pan, then flip it over as soon as so it’s oiled on either side. Dip your fingers within the oil to coat them and dimple the dough out to the perimeters as greatest as you’ll be able to; it’s okay if it doesn’t absolutely stretch at this level. Set it apart, loosely lined, for half-hour to complete proofing.
In the meantime, make the spinach pesto: In a meals processor or high-speed blender, mix the scallions and garlic. Add spinach and pulse the machine till it’s well-chopped. Drizzle in olive oil till the combination appears to be like thick however loosened — often it wants 4 to six tablespoons. Season effectively with salt and pink pepper flakes to style.
To assemble: Being cautious to not deflate the dough, use oiled fingers to softly dimple the dough out to the perimeters of the pan if it’s not there already. Spoon half of the spinach pesto combination over the dough, and use the again of the spoon to softly unfold it out. The toppings ought to go all the best way to the pan’s edge when making this pizza, i.e. don’t go away an empty border. Organize the artichoke hearts over the spinach pesto, then finely grate among the lemon zest over. Sprinkle mozzarella, parmesan, and fontina, then season the pizza with salt, pink pepper flakes, and slightly extra lemon zest.
Bake the pizza: For 25 to half-hour, till deeply golden brown on the edges and toasty on prime. Sure, this baking time and temperature is right. It sounds very lengthy however I’ve made 100 of those pizzas and all the time remorse after I take it out earlier than half-hour, as the perimeters have a much less satisfying crunch.
To serve: End with lemon juice. You may serve it proper within the pan, however I want to guard my knives and loosen the pizza from the pan and slide it onto a reducing board earlier than reducing it into wedges or squares.
Do forward: Leftovers reheat fantastically. I warmth leftover slices on a foil-covered sheet pan at 350°F or 375°F for quarter-hour. Leftover spinach pesto retains for as much as 5 days within the fridge.