crispy spinach pizza

Name: crispy spinach pizza
Total time: 20 min
Ingredients: Olive oil; Cornmeal, for dusting; 1 fully risen pizza dough or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be; 2 ounces (2/3 cup) grated gruyere or comte cheese; 2 ounces pecorino cheese, chopped into mixed-sized rubble or 2/3 cup grated; 4 ounces mozzarella, either torn into shreds, diced, or (as shown) in ciliegine; 1 large garlic clove, thinly sliced or grated; Sea salt and freshly ground black pepper; 8 to 9 ounces fresh spinach, larger stems removed

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Total: 20

Servings: 4

Ingredients

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Olive oilCornmeal, for dusting1 fully risen pizza dough or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be2 ounces (2/3 cup) grated gruyere or comte cheese2 ounces pecorino cheese, chopped into mixed-sized rubble or 2/3 cup grated4 ounces mozzarella, either torn into shreds, diced, or (as shown) in ciliegine1 large garlic clove, thinly sliced or gratedSea salt and freshly ground black pepper8 to 9 ounces fresh spinach, larger stems removed

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Instructions

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Heat your oven to 500°F (or as hot as it goes) with a rack in the center.Coat either 1 13×18-inch rimmed half-sheet pan or 2 12-inch round pizza pans lightly with olive oil. Sprinkle lightly with cornmeal. Use your fingers to stretch dough to the edges of the pan(s). If it puts up a lot of resistance, let it rest for 5 to 10 minutes, and resume working the dough to the sides.Top dough(s) with cheeses, a few grinds of black pepper, and garlic. Heap spinach all over; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes. Remove pizza from oven and drizzle with olive oil. Cut and serve immediately.

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