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

Announcement

Collapse

Forum Issues Update

Things are progressing in getting things back in order on the Forum! User avatars should be showing up. Attachment and inline images are in the process of being uploaded. We are still looking for a migration path for the Photoplog gallery. Thank you for your patience!
See more
See less

Spinach pizza

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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

    Comment


    • #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

      Comment


      • #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...
        Attached Files
        George

        My 34" WFO build

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

        Comment


        • #5
          Re: Spinach pizza

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

          Comment


          • #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

            Comment


            • #7
              Re: Spinach pizza

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

              Comment


              • #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.
                Attached Files

                Comment

                Working...
                X