By: Linda Whitley, Waterloo, WI
Notes from the author: This recipe is designed to be easy enough that a child can make it (with adult supervision).
Preheat oven to 425° F.
[Prepare the Pan]
Extra Virgin Olive Oil
Oil a 12-inch pizza pan (or cookie sheet) with Extra Virgin Olive Oil.
Sprinkle with cornmeal. Set aside until needed.
[For Spinach Topping]
1 Tbs. Extra Virgin Olive Oil
1 Small Onion, thinly sliced and quartered
6 – 8 oz Fresh Spinach, stems removed
Heat the olive oil in a sauté pan or heavy skillet.
Add the onion and sauté until tender.
Add the spinach and continue to cook, turning frequently with tongs,
until the spinach is wilted (limp).
Remove from heat. Set the spinach mixture aside until needed.
[For Pizza Sauce]
1 6-oz can Tomato Paste with Italian Seasonings
1 8-oz can Tomato Sauce
Penzeys Pasta Sprinkle or another Italian herb blend, to taste
Sea Salt and Freshly Ground Pepper, to taste
Put the tomato paste in a small bowl. Add about half the tomato sauce and mix well until it is smooth.
Add the remaining tomato sauce and mix well until smooth. Add the herb blend until it satisfies your taste.
Do similarly with salt and pepper. Set aside until needed.
[For Flower Petals]
1 8-oz “ball” Crave Brothers Classics Fresh Mozzarella Cheese
Cut off a small amount of the top of the “ball” of cheese just to flatten it a little.
Using the top and bottom of the mozzarella as the sides of the petals, cut the cheese into thin slices.
Each slice should look like a flower petal. Set aside until needed.
[For Pizza Crust]
1¾ to 2¼ c. All-Purpose Flour
1 envelope Pizza Yeast (or 2¼ tsp instant yeast + 1½ Tbs. dough conditioner)
1½ tsp. Sugar
¾ tsp. Sea Salt
2/3 c. Warm Water
3 Tbs. Extra Virgin Olive Oil
Mix together 1 c flour, yeast (including dough conditioner if used), sugar, and salt.
Add water and olive oil. With a fork, mix until smooth. Add ½ c flour and mix.
Add more flour as needed to create a soft ball. On a floured board or counter, knead the dough for a few minutes.
Pizza Crust from above
1 Tbs. Extra Virgin Olive Oil
½ Pizza Sauce from above (Save the rest for another pizza)
Spinach Topping from above
¼ tsp freshly grated nutmeg
Mozzarella Flower Petals from above
1 oz Gruyere Cheese, grated
Roll out the pizza crust and place it on the prepared pan. Pat it out by hand to fit the pan or shape it if using a cookie sheet.
Make a small ridge of dough around the edge of the pizza. Brush the pizza crust with olive oil.
With a fork, poke the crust in 4 or 5 places. Spread pizza sauce on the crust.
Spread the spinach mixture on the tomato sauce. Sprinkle with freshly grated nutmeg.
Arrange the mozzarella slices around the center of the pizza as petals around the center of a flower.
Bake the pizza for 10 minutes. While the pizza is baking, crack an egg into a small bowl or saucer, taking care not to break the yolk. Remove pizza from the oven. In the center of the pizza, move the toppings to make a well.
Carefully pour the egg into the well. Sprinkle the pizza with the grated Gruyere cheese.
Put the pizza back into the oven for another 10 minutes. Remove pizza from oven and serve it.