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Spinach pizza - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Spinach pizza

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  • Spinach pizza

    It was new to me so I will share. My wife found a pizza that I was skeptical about but we tried it anyway. It was extremely good, drizzle olive oil over bare dough, stack about 2" of raw spinach leaves, add fresh sliced garlic and top with a mound of freshly grated parmesan cheese. We did another drizzle of olive oil over the top. It was a total flavor explosion.

    Enjoy.

  • #2
    Re: Spinach pizza

    My brother did a similar pizza but in a conventional oven (long before my Pompeii as even planned. It was built with around 2-3" of stacked spinach leaves, some tomatoes, garlic, onion rings and cheeses and was delicious.
    One needs to experiment, I personally can never see my dough base through my toppings which are all cooked through and give a complete meal in one 10" pizza.

    Cheers.


    Neill
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neillís Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neillís kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

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    • #3
      Re: Spinach pizza

      Spinach pizza sounds good. I'm doing this tonight.
      George

      My 34" WFO build

      Weber 22-OTG / Ugly Drum Smoker / 34" WFO

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      • #4
        Re: Spinach pizza

        They came out pretty good. I did 3 different variations and they all came out good. I will do this on a pan or screen next time as the spinach & toppings were too loose to handle using a peel.
        Here's one I did where most of the topping stayed put....lol...
        George

        My 34" WFO build

        Weber 22-OTG / Ugly Drum Smoker / 34" WFO

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        • #5
          Re: Spinach pizza

          Looks amazing, try it with the grated parm next time. It has a nice nutty/salty kick.

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          • #6
            Re: Spinach pizza

            Originally posted by mn8tr View Post
            Looks amazing, try it with the grated parm next time. It has a nice nutty/salty kick.
            Yes, I also did one with grated parm and had a better taste. In fact, spinach pizza will be included in every pizza session from now on. Thanks!
            George

            My 34" WFO build

            Weber 22-OTG / Ugly Drum Smoker / 34" WFO

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            • #7
              Re: Spinach pizza

              Update to this recipe... add some thin strips of pancetta. Oh yea, takes it to a whole other level.

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              • #8
                Re: Spinach pizza

                I made one last night. I wanted to put some diced prosciutto on it, but this was a test pizza for a vegetarian guest I am having this week, so I didn't.

                I started with baby spinach and white onion, sliced into slivers, then added Swiss cheese, also slivered, some EVOO and oregano, then added some garden variety Parmesan. I mixed this up in a bowl (pic 1), then par-baked the crust and sauced it with ranch dressing and more Parmesan (pic 2). I let it cook out for about 6 minutes in the 550 degree kitchen oven, then gave it a 2 minute shot of broiler.

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