Mushroom, Artichoke, and Spinach Pizza

Man oh man, I sure do love a homemade pizza. This recipe is relatively easy, definitely delicious, and perfect for a dinner for two. Break out that craft beer and get to kneading!

Dough (make one 12″ pizza)
1 C. — Warm water
1 T. — Yeast
1 T. — Sugar
3 T. — Bread flour
1 and 2/3 C. — All-purpose flour
2 T. — Olive oil

1. Preheat oven to 350*.
2. Combine sugar, water and yeast. Whisk and allow ingredients to bloom (about 3-5 min).
3. Using stand-mixer, add both bread and all-purpose flour and knead using the bread hook. Try to add the flour in small increments. Add oil and salt.
5. Knead until dough is tacky and begins to form a soft ball (when touched, dough should not stick excessively to hands).
6. Lightly grease bowl with oil and cover dough for approximately 30 minutes. During this time your dough should about double in size.
7. Dust work surface and pull out dough evenly to form your crust. If you prefer, you can roll your dough with a rolling pin.

Red Sauce
28 oz — San Marzano tomatoes
2 cloves — Garlic
2 T. — Olive Oil
1/2 t. — Crushed red pepper
1 T. — Basil
1/2 T. — Oregano
Salt and Pepper to taste

1. Sautee garlic in olive oil with crushed red pepper until fragrant.
2. Place tomatoes with basil in food processor or blender until you reach desired thickness/chunkiness.
3. Add tomatoes to garlic mixture and simmer on low heat for 20 minutes.

Mushroom, Artichoke, and Spinach Pizza
1/2 C. — White mushrooms
1/4 C. — Marinated artichokes
1/2 C. — Fresh spinach
3/4 C. — Red sauce
1 C. — Fresh shredded mozarella
1/4 C. — Freshly grated parmesan

1. Roll out dough.
2. Spoon red sauce onto dough.
3. Place one thin layer of spinach on top of red sauce.
4. Layer fresh shredded mozzarella.
5. Chop mushrooms and marinated artichokes; sprinkle on pizza.
6. Add some more mozzarella and grate some parmesan on top of your masterpiece.
7. Bake for 15-20 minutes.

**Make sure all of your toppings are evenly layered on your pizza. If your masterpiece isn’t balanced it won’t bake consistently and you might end up with a doughy mess!
**I buy my tomatoes in the Italian specialty section of my grocer; always canned and product of Italy.

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