Spinach and Three-Cheese Pizza
Fresh mint is sprinkled on at the end along with a squeeze of lemon juice, brightening up this classic pizza combination. Martha made this recipe on Martha Bakes episode 608.
- Yield: Makes four 12-inch pizzas
Photography: Mike Krautter
- Martha's Pizza Dough
- 4 ounces Gruyere cheese, grated
- 2 ounces young pecorino cheese, finely grated
- 8 ounces buffalo mozzarella cheese, torn into 2-inch pieces
- 6 ounces fresh spinach, stems removed
- 2 cloves garlic, thinly sliced
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 1 tablespoon thinly sliced fresh mint leaves
- Lemon wedges, for serving
Preheat oven to 550 degrees (or highest temperature) with a pizza stone placed on lowest rack for at least 30 minutes. Top a pizza peel with parchment paper.
Working with one piece of dough, flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 12-inch circle; dough should still be thicker in the center. Transfer dough to prepared pizza peel.
Top dough with one-quarter of the cheeses, spinach, and sliced garlic. Season with pepper and drizzle with olive oil.
Transfer pizza along with parchment paper to pizza stone and bake until spinach is wilted and slightly browned, 10 to 12 minutes.
Using pizza peel, remove pizza from oven and top with one-quarter of the mint. Serve with lemon wedges. Repeat process with remaining dough and toppings.