Kitchen Wisdom Gluten Free Spinach & Mozzarella Pizza is delicious and easy to make.  The trick is to cook the spinach but make it as dry as possible without drying it out.  I use thawed & drained chopped frozen spinach cooked for a little while in a small amount of butter.  Of course, use leftover Sunday Tomato Sauce and Mozzarella for a more traditional Neapolitan Pizza “Pie”.   Last week I posted Kitchen Wisdom Gluten Free Pizza Dough, which uses a mash of Cannellini bean as the base and has a finished gluten free product which is very tasty, containing a familiar gluten rich texture.  I recommend making a double batch and freeze all the extra pizzas for future quick meals. 

Yields 4 Personal Pizzas, or 2 – 10” pizzas

10 ounces frozen & thawed Spinach

½ – 1 pound shredded Mozzarella

1 tablespoon Butter

2 teaspoons Grated Hard Italian Cheese (parmesan, Locatelli, etc.)

2 teaspoons Extra Virgin Olive Oil

1 Batch Kitchen Wisdom Gluten Free Pizza Dough

Prep & Cook the Spinach:  Thaw the spinach and squeeze out all extra liquid.  Chop the spinach and set aside.   Warm the butter to medium in a sauté pan.  Add the spinach and sprinkle with salt and pepper.   Cook on low, stir often with a wooden spoon and allow all of the moisture to cook out of the spinach, do this for 10 minutes.  Set spinach aside and let it fully cool.

Pre-heat oven to 425 degrees and place large piece of parchment on counter.  Retrieve a rolling pin and parchment paper.

Using a dough cutter: Slice the dough into 4 or halves.  Scoop out one section you plan to use immediately, cover the remaining dough and set aside in a warm place.

     Shape the Dough: Knead the dough quickly and round it in your hands.  Place round in center of pieces of parchment paper.  Cover with paper and use the rolling pin to roll out.  You can tell by the picture I like to finish forming the pizza with my hands.  Use the pointer finger of one hand to press about ½ inch- 1 inch from the outer circumference.  Use you’re the side your other hand, move around the dough to create a raised edge (the crust, or handle).

     Assemble the Ingredients:  Place the pizza on parchment on a cookie sheet, use a pastry brush to brush a thin layer of olive oil across the pizza’s surface.  Bake in the center of a hot pre-heated oven for 8 minutes.   Sprinkle a thin layer of grated cheese, followed by a layer of spinach (amount depends on taste).  Then sprinkle generous amount of shredded mozzarella.

     Bake the Pizza: Place back in the center of hot pre-heated oven, bake for 5-8 minutes.

Remove, cut with a pizza cutter.  This pizza is also delicious re-heated.  Enjoy!

“Spinach & Mozzarella Pizza” by Liz Conforti, Forget What You Know About Wheat(c) 2016

Kitchen Wisdom Gluten Free Pizza Dough

Visit Kitchen Wisdom Gluten Free:

Facebook             Pinterest             Twitter           Google+

BUY Kitchen Wisdom Gluten Free

Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution &

Learn How to Transform Southern Italian Recipes to Gluten Free

 Kindle                     Paperback                   NOOK

      Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free…Experience a Kitchen so Delicious, Those Who Can Eat Gluten Choose Not To!  Available formats:  eBook, & Paperback; On amazon.com, and at Select Vermont Retailers.