Food & Cooking Recipes Dinner Recipes Popeye Pizza 3.7 (15) 20 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Yield: 1 12-inch pizza This recipe for spinach-and-cheese pizza is courtesy of chef Jim Lahey from the new restaurant, Co. Ingredients 1 cup all-purpose flour, plus more for work surface Fine sea salt ¼ teaspoon active dry yeast ⅔ ounce Gruyere cheese, grated 1 ounce young pecorino cheese, broken into 4 to 5 pieces 1 ⅛ ounces buffalo mozzarella cheese, broken into 4 to 5 pieces 2 pinches freshly ground black pepper 3 or 4 thin slices garlic ¼ pound fresh spinach, stems removed 1 to 1 1/2 tablespoons extra-virgin olive oil, for serving 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. 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. Rate it Print