Popeye Pie
A delicious gourmet pizza topped with a blend of three cheeses - pecorino, Gruyère, and fresh mozzarella - and finished with fresh spinach. The combination of garlic, cheese and wilted spinach creates a sophisticated take on the classic spinach pizza.
Ingredients
- •1 ball Pizza Dough
- •1 clove garlic
- •30 grams pecorino fresco
- •18 grams Gruyère cheese
- •50 grams fresh mozzarella
- •2 pinches black pepper
- •120 grams fresh spinach
- •1 pinch sea salt
- •1 tablespoon Extra-virgin olive oil
- •for drizzling
Cooking Instructions
- 1.
1 Place the pizza stone in a gas oven on the middle rack. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes and then back to bake at 500°F. (For an electric variation, see Cooks' Note.)
40 min
- 2.
2 With the dough on the peel, sprinkle the surface evenly with the garlic. Distribute the pecorino, Gruyère, and mozzarella evenly over the dough. Sprinkle evenly with pepper.
3 min
- 3.
3 With quick, jerking motions, slide the pie onto the stone. Bake for 2 minutes.
2 min
- 4.
4 Pull the rack partially out of the oven. Quickly add the spinach in what will look like a big mound (the spinach will reduce, the mound flattening, as spinach always does when it cooks). Sprinkle evenly with salt. Return the pie to the oven for 3 1/2 to 4 minutes in a gas oven (somewhat longer with an electric oven; see Cooks' Note), until the crust is charred in spots, but not as deeply as with the other pizzas in this book.
4 min
- 5.
5 Using the peel, transfer the pizza to a tray or serving platter. Drizzle evenly with oil. Slice and serve immediately.
1 min
