Hello friends– After spending my days in the classroom with 3rd and 4th graders for several years, I can tell you that pizza is the overwhelming food favorite for those kids. I’m a long way past 4th grade, but I’m still an enthusiastic pizza eater. And here’s one we really thought was delish!
This recipe makes two 12″ garlicky good pizzas. Even though it’s just Larry and me in the house these days, I still make double pizza so there’s leftovers to toast up at lunchtime the next week…
GARLICKY SPINACH MUSHROOM PIZZA
1 package yeast
1 cup warm water*
1 tab. sugar
2 tab olive oil
1/2 tsp. salt
2 1/2 cups flour
Let the yeast dissolve in the water and then stir in the other ingredients. Knead 3 to 4 minutes (you can add a little more flour if it feels too sticky) and stretch the dough onto 2 12″ pizza pans that have been sprayed with cooking spray. Put them in a warm place to rise while you do the rest of the prep. (I turn the oven on for just 3 minutes, then turn it off to warm it a bit and set the pizza crusts in there to rise).
4 cloves garlic
4 tab. olive oil
12 oz. mozzarella (or fontina), grated
4 cups baby spinach leaves, cut to shreds
6 oz. crimini brown mushrooms (or your favorite), cut into slices
1/4 cup parmesan reggiano
1/4 cup pine nuts (or walnuts)
Stir the garlic into the oil and spread it over the risen crust dough. Over the oil sprinkle the mozzarella. The layer on the spinach, mushrooms, parmesan and pine nuts.
Pop the pizzas into a 375 degree oven and cook it for 15 to 20 minutes until the cheese is melty and the crust is browned around the edges. Eat it hot from the oven. Oh yumm.