Spinach and Basil Pizza

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September 1, 2011

Sometimes there is nothing more satisfying than baking your own pizza.  Sliding that pie out of the oven fills us with pride and joy; we can hardly wait to take a bite out of that first slice.  The beauty of pizza is that it is customizable to your tastes and prefrences.  You can use this spinach and basil pizza as a base of flavor and add other toppings like mushrooms, chicken, or caramelized onions.  The important part about pizza making is to have fun and this is the perfect recipe to do just that.

Spinach and Basil Pizza


1 1/2 cups warm water
3 1/2 cups flour
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar
salt and pepper (to taste)
Mix warm water with package of quick-rising active dry yeast (per instructions on package) to activate.
Pour olive oil to a large mixing bowl, and use a paper towel to coat the interior.
Add the sugar, salt and flour to the bowl.
After yeast activates, add it in and mix everything together.
Continue to add flour until the dough is the desired consistency.
Knead the dough until it is no longer sticky.
You may or may not split the dough at this time).
Let dough sit for 3 to 4 hours in oiled bowl(s) with a towel over the top - so the yeast can do its thing.
Take dough of the bowl(s), and roll into the preferred shape and size.
Preheat oven to 400˚F.
Place the dough onto pizza pans or baking sheets.
Add enough tomato sauce or pasta sauce to create a thin layer on the dough, (I always season my sauce for more flavor), and sprinkle minced garlic all around.
De-stem the spinach leaves, and generously spread them on pizzas.
Chiffonade, (roll up and cut into ribbons), the fresh basil leaves.
Sprinkle basil all over the top of pizzas.
Add a healthy layer of shredded mozzarella cheese.
Season with salt and pepper to taste.
Bake pizzas in a 400˚F for 15 to 20 minutes or until golden brown.
Allow to sit a couple minutes before slicing.

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