White Pizza (January 29, 2010)

David (as always) was in the mood for pizza. When he noticed a post on kitchn.com about pizza, we decided that we needed to try one this week. We decided on the White Pizza, with some modifications of course.

It was really Swiss Chard and Artichoke “White Pizza”, but as luck would have it, we couldn’t find any swiss chard at all at the grocery. So we decided to substitute some spinach instead. All else remained the same.

We also made our own pizza dough with the bread maker, which we love to do. I’m sure this would be great on a pre-made crust or a refrigerated crust as well.

White Pizza
Adapted from Farmgirl Fare

Pizza dough
8 ounces mozzarella shredded

3 Tablespoons olive oil
1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced
1 and 1/2 bunches of baby spinach – about 4 cups cleaned and trimmed
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
1 teaspoon Worcestershire sauce
1/2 cup freshly grated Parmesan cheese

About an hour before you’re ready to bake your pizza, place a baking stone (if using) on the lowest rack in the oven and heat to 500 degrees.

Heat olive oil in a 4-quart or larger pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 6 to 8 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir spinach leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, about 10 to 12 minutes. Stir in the Worcestershire sauce. Remove pan from heat and let chard mixture cool slightly, and then stir in Parmesean.

Shape the pizza dough on a piece of unbleached parchment paper (we put it directly on a cookie sheet without parchment) and set it on a pizza peel (or directly on your baking sheet/pizza pan if you aren’t using a baking stone). Spread the spinach mixture evenly over the dough. Top with mozzarella. Slide pizza (parchment and all) onto the baking stone and cook for 12 to 15 minutes, or until the crust is golden and the cheese is starting to brown. Slice and serve, and try not to burn your tongue on the first bite!

David: I love it! I think we could go slightly easier on the artichokes; there was a lot of artichokes. Other than that I would definitely make it again. I would give it an A.

Carla: I was also pleased with how it turned out. With the simplicity of ingredients, it was hard to know how it would turn out. I like it and I would also have it again.

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