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March 22, 2006
Roasted Garlic, Spinach and Roma tomato Pizza
I had some left over dough and sauce in the freezer from the pizza I made a week or so ago, so this was pretty easy to get together. This time I used fresh mozzerella and Roma tomatoes, in addition to a bunch of spinach and a head of garlic.
I know I touched on this before, but using spinach and fresh tomatoes on pizza always has the potential to turn your pie into a watery lake. The trick to using these ingredients is to make absolutely sure that you get as much water out of them as possible.
After you saute your spinach and garlic, wring the spinach thoroughly, and let it rest on paper towels. Salt the tomatoes after you slice them to help them release their moisture, as well. Also make sure that your sauce is the proper consistency, if it's watery at all, it'll run all over the place and burn on the pan.
I baked this at 500º on a corn meal dusted aluminum pizza pan sitting on top of my pizza stone until it was just about done, then slid it onto the stone for last few minutes to brown the bottom.
This is a really great combination. I just made dough for 4 more pizzas, so I'll be posting variations of this until I'm so fat I can't get a pizza into the oven any more. Maybe if I can find a pizza peel with a 8 foot long handle...
Posted by The Pragmatic Chef at March 22, 2006 8:00 AM
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Recipes/Techniques
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What did you have for dinner last night?
Comments
Oh my God. That looks so good. I need a sample. Just Fed-Ex it to me.
Posted by: Julie at March 22, 2006 9:03 PM