Ingredients

The following ingredients have 4 Servings
  • 2 cups bread flour
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon instant/pizza dough yeast
  • ¾ cup warm water
  • 4 tablespoons good extra-virgin olive oil (EVOO)
  • divided
  • One 16-ounce bag frozen spinach
  • defrosted
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 4 cloves garlic
  • finely chopped
  • Salt and pepper
  • 1 cup freshly shredded pepper Jack
  • Monterey Jack or cheddar cheese
  • 4 ounce brick
  • 2 cups mozzarella
  • freshly shredded
  • 8 ounce brick
  • ¾-1 cup semi-dried tomatoes
  • coarsely chopped (or sundried tomatoes in oil
  • drained and coarsely chopped
  • or soaked sundried tomatoes
  • sliced)
  • 1 cup grated pecorino cheese
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • Sliced hot or sweet Italian red cherry pepper rings

Instruction

  • For the dough, in a large bowl, whisk together the flour, sugar, salt and yeast to combine
  • Stir in warm water, add EVOO, and use hands to combine in bowl to form dough
  • Transfer dough to an olive oil-greased pie plate, cover, and refrigerate 24 hours
  • Take dough out 2 hours before baking and, after about 30 minutes, press dough into a heavily greased 12-inch cast-iron skillet up sides of pan
  • Cover until ready to bake
  • For the pizza, wring all the excess liquids out of chopped defrosted frozen spinach
  • You'll have about ¾ cup
  • Heat a small pan with EVOO over medium heat, add garlic and swirl 1 minute, add spinach and season with salt and pepper, combine and remove from heat
  • To dough in skillet, make a ring around the edge and up the side of the pan with the Pepper Jack, Jack or cheddar cheese
  • Preheat oven to 450˚F with rack at center or 425˚F convection oven
  • Add the spinach to the dough from center out to rim of cheese
  • Add half the mozzarella and add the tomatoes in even distribution, add remaining mozzarella cheese and sprinkle the pecorino over the entire pie
  • Season with red pepper flakes and oregano, then arrange the hot or sweet pickled cherry pepper rings around the pie
  • Bake pizza 16-20 minutes to brown and crispy
  • Let stand on rack or stove to cool 5 minutes, loosen the edges with a butter knife and check the bottom
  • If undercooked, crisp over medium heat on the stove