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Popeye Pizza

15

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

  • Yield: Makes one 12-inch pizza

Source: The Martha Stewart Show, February Winter 2009

Ingredients

  • 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

Directions

  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 Add a comment

  • 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...
    Reply
  • tluvgolf
    13 MAR, 2009
    littlebeemama, maybe use a little more sprinkling of flour while kneading it.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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?
    Reply
  • 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?
    Reply
  • judysch
    7 MAR, 2009
    One more thing - to freeze, at what point? After mixing, first rise?
    Reply
  • 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?
    Reply
  • 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.
    Reply
  • 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 .
    Reply