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Popeye Pizza

This recipe for spinach-and-cheese pizza is courtesy of chef Jim Lahey from the new restaurant, Co.

  • Yield: Makes one 12-inch pizza
Popeye Pizza

Source: The Martha Stewart Show, February Winter 2009


  • 1 cup all-purpose flour, plus more for work surface
  • Fine sea salt
  • 1/4 teaspoon active dry yeast
  • 2/3 ounce Gruyere cheese, grated
  • 1 ounce young pecorino cheese, broken into 4 to 5 pieces
  • 1 1/8 ounces buffalo mozzarella cheese, broken into 4 to 5 pieces
  • 2 pinches freshly ground black pepper
  • 3 or 4 thin slices garlic
  • 1/4 pound fresh spinach, stems removed
  • 1 to 1 1/2 tablespoons extra-virgin olive oil, for serving


  1. In a large bowl, combine flour, 1/4 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.

  2. Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.

  3. Place a pizza stone on the lowest rack of oven and preheat to 550 degrees for 25 minutes.

  4. 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 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle.

  5. Carefully transfer dough to hot pizza stone. Working quickly, top dough with cheeses, pepper, garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes.

  6. Using a pizza peel, remove pizza from oven and drizzle over olive oil; serve immediately.

Reviews (25)

  • Teri98499 27 Sep, 2010

    This is my absolute favorite (and my 5 yr old daughter's) pizza recipe. I recommend watching the video...its very helpful to see how he handles the dough and his comments on not adding too much spinach, cheese etc...

  • tluvgolf 13 Mar, 2009

    littlebeemama, maybe use a little more sprinkling of flour while kneading it.

  • sinisi2styl 9 Mar, 2009

    love this recipe. I kept dough overnight in refrig, My stone was too small so I used a cast iron skillet. I found dough very forgiving if handled gently.

  • sinisi2styl 9 Mar, 2009

    Loved this recipe. Dough was perfect and my stone was too small so I used a large cast Iron fry pan.I made dough the day before and left in frig..I found the dough very forgiving if you are gentle.

  • littlebeemama 9 Mar, 2009

    I have tried this recipe twice and CLOSELY watched the video again. It was so sticky I couldn't work with it. Any ideas?

  • littlebeemama 7 Mar, 2009

    I am not sure where I went wrong but my dough never made it to the oven. Just a glob. Is something missing? Where is the sugar?

  • judysch 7 Mar, 2009

    One more thing - to freeze, at what point? After mixing, first rise?

  • judysch 7 Mar, 2009

    My dough was a little tough. I used Rapid Rise yeast and AP flour. If I recall there was discussion about 00 flour. I'll try again - any suggestions?

  • dhwsmith 3 Mar, 2009

    A great pizza stone is a soapstone griddle (available online). It's great for pizza and shellfish and pancakes and on and on. It 's more versatile than any tile because it can be used ON the stove or on a grill as well as in the oven. And it's practically non-stick. I store mine in the oven because it helps to regulate the temperature.

  • parka 1 Mar, 2009

    Wow , this is the best pizza crust Ive made and Ive been looking for one just like this light airy crispy the best. I found it a little tricky getting it on the stone but once there it wasnt a problem getting off. I couldnt believe how good this was better than any pizza out. Thank you sooooo much .

  • MariaQuadrino 1 Mar, 2009

    Thank you, thank you. I made the pizza tonight for my family and it was the best pizza I ever ate. It is just delicious and easy to make. Every Sunday I will be making that pizza. Once again , thank you very much as usual , Martha you are the best!

  • Francaise 1 Mar, 2009

    Williams Sonoma store or the webside or chefs website.

  • kimkos2 1 Mar, 2009

    I prefer pampered chef as well. A bit pricey but you can always try searching on for one.

  • rsvoboda 1 Mar, 2009

    Twill1ler, I think you can find them at B,B and Beyon or LInen's

  • Twizz1ler 28 Feb, 2009

    I have wanted to buy a pizza stone for a long time - what's the best one to buy?

  • LindberghBookLady 28 Feb, 2009

    My Pampered Chef stone has been amazing! I've used it for pizza and bread baking for years. Highly recommended!

  • iris68 27 Feb, 2009

    Not sure about topping, but love the crust!
    Pizza dough can be stored in the fridge for a few days wrapped in a plastic wrap or in the freezer if you need it for longer

  • smileofjoy 27 Feb, 2009

    I use the shelves from my kiln since I have several kilns and am a ceramic teacher. These stone shelves go up to 5 times the heat of a regular oven. They come in many sizes. You will have no problem with breakage.

  • Senara 27 Feb, 2009

    Is there a good way to store the dough? Would like to keep some on hand for about a week for those quick dinner nights.

  • ritamay 26 Feb, 2009

    the dough did not grow. the website has 1/8t yeast and the show said 1/4t yeast. which is the right amount. I have a sticky blob on my counter. rescue me!

  • kat1231 26 Feb, 2009

    Marylee, The Pampered Chef offers a three year guarantee on all of their stones. All that they ask is that you send back a palm sized piece of the one that broke. The stones are great but you can not use them to cook a frozen pizza. The temperature change will cause it to crack. You must thaw any large items before cooking them. If you have any problems you can visit my site at and contact me.

  • jolynb 26 Feb, 2009

    Marylee - believe it or not you can just use unglazed/unpolished cermaic tiles from your local home improvement center. I have used a few tiles left over from a bath remodel for the past 7 years. I leave the tile in the oven all the time and use it frequently for bread and pizza baking. The tiles are from an American company called Crossville. This solution is a whole lot cheaper than a tile marketed solely for pizza. What you pay for a box of tiles might only buy one Pampered Chef tile.

  • Kkoppenal 26 Feb, 2009

    Marylee- find and call the 1-800 number for pampered chef bceause i'm pretty sure that they have a guarentee for their stoneware. I cant wait to try this recipe as well. it looked so good.

  • maryleegrady 26 Feb, 2009

    My pampered chef stone split in two the second time I used it.... I don't feel the price was worth the short life span of the product. How could a cheaper stone be lesser in quality?
    The ease of this recipe is adapatable for the cheese the 'family' prefers..... quick, easy and tasty!

  • Tats4Cats 26 Feb, 2009

    OK, this pizza looked amazing today on Martha, so I made it for lunch! I already had an individual frozen pizza shell in my freezer (from Everyday Food, Jan/Feb 09), and luckily I had most of the other ingredients in stock. It was DELICIOUS! I will definitely make this many times again! I love spinach, and the "roasted" taste of the spinach on this pizza is fantastic.

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