Servings: 4
INGREDIENTS:
1 recipe Pizza Dough (4 pizzas)
1 recipe Roasted Garlic Pizza Sauce
6 Portabella Steaks
2 pounds fresh spinach
4 cloves fresh garlic, minced
fresh marjoram, thyme or oregano, chopped
dried oregano
extra virgin olive oil
DIRECTIONS:
1. Once the dough has proofed for the second time and your oven with the baking stone is preheated to 450˚F, you are ready to bake the pizzas.
2. Cook the portabella mushrooms before beginning this recipe. Throw in a handful of fresh chopped herbs before they are finished cooling. When they have cooled, slice them into bite-size wedges. You have to cook the spinach as well before using as a topping. You can either microwave or steam the spinach until it turns a bright green color. Drain off any excess water and chop the spinach well. Add the garlic to the spinach with a light drizzle of olive oil and sprinkle of salt.
3. On a well floured surface begin to flatten the dough ball with your fingertips beginning from the inside out and moving in a circular fashion to create a thicker crust at the edges. You can now stretch the dough by dangling it from your fists or fingertips and moving in a circular fashion. This will take some practice. You can also try tossing the pizzas. Using your fists, again, cross your hands one over the other with the pizza dangling from your knuckles. With a quick tossing motion uncross your hands, in the process tossing the pizza into the air, spinning it and stretching it out in circular manner. Another option is to use a pin to roll out the pizzas. Pizza should be thin in the middle and thicker as you move out. Place the pizza on a floured peel (you can use a piece of cardboard if you don’t have a peel).
4. Spread a thin layer of the sauce on the dough. I don’t like to use too much because it makes the pizza soggy after it has cooked. Spread a generous portion of the mushrooms. Place the spinach on the pizza in little clumps. Sprinkle some dried oregano and a light drizzle of olive oil if you like.
5. Gently slide the pizza off of the peel and onto the stone. If your peel is floured adequately, the pizza should slide right off. Bake until the bottom of the crust is a golden brown, 5-8 minutes. Throw under the broiler for a minute to brown the top of the crust.
