FREE RECIPEFROM LESSON 10A CLASSIC

SPINACH AND SUN-DRIED
TOMATO PIZZA

Name: Spinach and Sun-Dried Tomato Pizza
Yield: 1 pizza
Ingredients: 1/3 cup olive oil; 2 Tbsp minced garlic, or 2 cloves fresh garlic, crushed; 1 pinch sea salt; 6 oz jar sun-dried tomatoes in oil; 1 cup fresh baby spinach; 6 oz prosciutto, thin sliced (optional); 5 oz crumbled feta cheese; 4 oz dried cranberries (optional)

Garlic-infused olive oil, fresh spinach, sun-dried tomato and crumbled feta. Add prosciutto for extra flavor.

BAKE

485°F

TIME

8 to 10 min

MAKES

1 pizza

TIP

or two minutes in a high-temperature pizza oven

INGREDIENTS

DOUGH

One ball of Basic Pizza Dough (or Advanced for a more nuanced crust)

SAUCE BASE

1/3 cup olive oil

2 Tbsp minced garlic, or 2 cloves fresh garlic, crushed

1 pinch sea salt

TOPPINGS BEFORE BAKING

6 oz jar sun-dried tomatoes in oil

1 cup fresh baby spinach

6 oz prosciutto, thin sliced (optional)

5 oz crumbled feta cheese

TOPPINGS AFTER BAKING

4 oz dried cranberries (optional)

METHOD

Prepare one ball of Basic Pizza Dough (or Advanced Pizza Dough for a more nuanced crust) and bring it to room temperature.
Mix the olive oil, garlic and salt. Heat in the microwave for 30 seconds, or in a small frying pan, then cool.
Strain the oil from the sun-dried tomatoes.
Stretch the dough ball into a pizza base on a screen or floured peel.
Spread the garlic-infused oil onto the base.
Optionally place strips of prosciutto on the base.
Liberally place spinach leaves over the base.
Spread the sun-dried tomatoes over the spinach.
Spread the crumbled feta over the pizza.
Bake in a gas or electric oven at 485 degrees for 8 to 10 minutes, or in a high-temperature pizza oven for two minutes.
Optionally place dried cranberries on the pizza.

SPINACH AND SUN-DRIEDTOMATO PIZZA

INGREDIENTS

METHOD

SPINACH AND SUN-DRIED
TOMATO PIZZA