spicy spinach pizza
Some really awesome recipes are total accidents, like this one. There I was at home having a pity party at the tail end of an extraordinarily drawn-out case of strep throat. Feeling better, but sniffly, with a huge mess in the kitchen and broken down boxes piled in the living room from unpacking. The 3/4 bottle of Malbec sitting pretty on the counter was desperate for a mate for dinner, and I was kind of hungry and very tired. Time for pizza and a movie!
Blue Ribbon Recipe
This spicy spinach pizza is one happy accident. If you have an adventurous palette, this is for you. It's got unusual ingredients, but they all go together. A fresh spinach, pepper, onion, and tomato mixture serves as a base instead of tomato sauce. The onions and jalapenos add a little bite. Basil and cilantro add pops of freshness. With the sharp cheese and salty anchovies, there are many layers of flavor in each slice. This homemade pizza can be adjusted to your personal taste or what you have handy.
Ingredients
- 1 thin and crispy prepared pizza crust
- olive oil
- 10 ounces fresh spinach, washed and coarsely chopped
- 1 cup fresh sweet basil, coarsely chopped
- 1/2 cup fresh Italian oregano, coarsely chopped
- 1 tablespoon finely chopped jalapeno pepper
- 1/2 cup fresh cilantro, finely chopped
- 1/3 cup white onion, finely chopped
- 1/2 large red bell pepper, chopped
- 2 medium fresh tomatoes, about the size of a tennis ball
- 3 tablespoons pesto paste
- 8 anchovies in olive oil
- 7 ounces Kasseri cheese (sheep & cow milk cheese, mild, a bit like cheddar) sliced or grated
- salt & fresh pepper, to taste
How To Make spicy spinach pizza
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Step 1Brush the prepared pizza crust with olive oil, making sure to cover it completely. I used one that's already rolled out. Place it on a well-oiled pizza stone (don't make my mistake of not oiling the stone). -
Step 2Pat the leafy vegetables completely dry after washing them. Chop everything coarsely, except the jalapeno and onions - you want those finely chopped. In a large bowl, place the chopped spinach, basil, oregano, and cilantro.
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Step 3Add the tomatoes, jalapenos, onions, and red bell pepper.
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Step 4Drizzle with about 1 Tbsp of olive oil. Add the pesto sauce, salt, and pepper. Toss well.
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Step 5Pile the vegetables onto the pizza crust (residual juice and all).
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Step 6Put the pizza in the oven. Turn the oven to 325 degrees F. Don't preheat the oven. The reason is that with so many vegetables, you want them to dehydrate a little while not letting the pizza crust get overdone.
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Step 7Peek in on it every 15 minutes, and spread out the vegetables toward the edges of the crust as they wilt. Scoot dry bits from the edges toward the middle. Again, the idea is to let the vegetables dehydrate while cooking. After about 30 minutes, spread them out toward the edges again, and lay whole or chopped anchovy fillets and cheese on top. Turn the oven up to 375 degrees F and bake until the cheese is melted and golden - maybe 10-15 minutes or so.
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Step 8Remove from oven, cut into slices, and serve. Some people think they don't like anchovies, but it's the anchovies that make this taste great. The briny saltiness with the cheese and vegetables is surprisingly good. If you think you don't like anchovies, try using high-quality fresh anchovies from a gourmet market. I used a jar of anchovies in olive oil. You can also chop the anchovies if you don't want the taste of bigger chunks. I like anchovies, so I enjoy getting a big piece in a bite.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
