Popeye Pizza

15 Ratings
  • 5 5
  • 4 4
  • 3 4
  • 2 1
  • 1 1

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

The Martha Stewart Show, February Winter 2009, The Martha Stewart Show, Episode 4089

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes one 12-inch pizza
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Ingredients

Directions

  • 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.

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  • 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.

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

  • 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.

  • 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.

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

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Reviews (25)

15 Ratings
  • 5 5
  • 4 4
  • 3 4
  • 2 1
  • 1 1
Martha Stewart Member
09/27/2010
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...
Martha Stewart Member
03/13/2009
littlebeemama, maybe use a little more sprinkling of flour while kneading it.
Martha Stewart Member
03/09/2009
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.
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Martha Stewart Member
03/09/2009
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.
Martha Stewart Member
03/09/2009
I have tried this recipe twice and CLOSELY watched the video again. It was so sticky I couldn't work with it. Any ideas?
Martha Stewart Member
03/07/2009
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?
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Martha Stewart Member
03/07/2009
One more thing - to freeze, at what point? After mixing, first rise?
Martha Stewart Member
03/07/2009
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?
Martha Stewart Member
03/03/2009
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.
Martha Stewart Member
03/01/2009
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 .
Martha Stewart Member
03/01/2009
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!
Martha Stewart Member
03/01/2009
Williams Sonoma store or the webside or chefs website. Francaise
Martha Stewart Member
03/01/2009
I prefer pampered chef as well. A bit pricey but you can always try searching on craigslist.com for one.
Martha Stewart Member
03/01/2009
Twill1ler, I think you can find them at B,B and Beyon or LInen's
Martha Stewart Member
02/28/2009
I have wanted to buy a pizza stone for a long time - what's the best one to buy?
Martha Stewart Member
02/28/2009
My Pampered Chef stone has been amazing! I've used it for pizza and bread baking for years. Highly recommended!
Martha Stewart Member
02/27/2009
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
Martha Stewart Member
02/27/2009
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.
Martha Stewart Member
02/27/2009
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.
Martha Stewart Member
02/26/2009
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!
Martha Stewart Member
02/26/2009
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 www.pamperedchef.biz/kimscoolkitchen and contact me.
Martha Stewart Member
02/26/2009
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.
Martha Stewart Member
02/26/2009
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.
Martha Stewart Member
02/26/2009
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!
Martha Stewart Member
02/26/2009
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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