A sneaky way to add green veggies to your pizza - add it to the dough!
I am very fortunate to have kids (or at least the two oldest kids) that are pretty okay with most vegetables. They like kale, love broccoli, and will even tolerate brussels on occasion. They'll eat fresh spinach salad. So I don't ever really have to sneak vegetables into anything.
They did give me some really questionable looks when I made this recipe though. They did not get the need to add spinach to pizza dough. However, thankfully, the side eyes stopped when they ate their pizza and couldn't taste the spinach. The recipe itself is actually very similar to my go-to pizza dough recipe and I think that's how I got away with it. I thought it was a great pizza dough. I mixed it by hand but will try my stand mixer next time!
What you need:
- 5 oz. fresh spinach
- 1/2 cup warm water, plus some
- 2 1/4 tsp. active dry yeast
- 1 tsp. granulated sugar
- 1 tsp. salt
- 2 Tbsp. olive oil
- 3 1/2 cups bread flour
- Cornmeal for dusting
- Bring a large saucepan of water to a boil. Add spinach and cook until wilted. Immediately drain and squeeze out excess water and then place into a measuring cup.
- Add water so the volume is 1/2 cup. Add to a food processor and pulse until pureed.
- In your stand mixer (or a large bowl), stir together 1/2 cup warm water, sugar, and yeast. Let sit for 5 to 10 minutes until foamy.
- Add 1 cup bread flour, salt, oil, and spinach puree.
- Knead with dough hook or by hand and add the remaining flour, a cup at a time. Adjust if too stick or too dry.
- Form into a ball and place in a coated bowl. Cover and let rise for 30 minutes or until doubled in size.
- Roll out and place on a cornmeal-sprinkled pizza pan. Bake at 400* for 10 minutes. Add toppings and cook for 10 to 12 more minutes or until crust is golden brown.
Recipe from The Spiffy Cookie
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