Side Pannel
Spinoccoli Pizza
Spinoccoli Pizza
- Recipe Submitted by maryjosh on 09/28/2016
Ingredients List
- For the sauce:
- 1 Tbsp butter
- 1 Tbsp flour
- 1 clove garlic, minced
- Fresh ground black pepper
- Dash of nutmeg
- 6 Tbsp finely grated Parmesan
- 3/4 cup milk (I've used whole milk and skim with equally good results)
- Salt
- For assembly:
- Your favorite pizza dough (or mine), ready to stretch and bake
- Olive oil, for brushing
- 1/2 cup packed spinach-arugula mix, rough-chopped
- 1 cup small broccoli florets
- 2 oz crumbled goat cheese
- 2 oz shredded mozzarella
- Handful of grated Parmesan
- Flour, for dusting surface
- Coarse cornmeal, for dusting surface
Directions
Place a pizza stone in the top 1/3 of your oven and preheat your oven to 550 (500 if your oven doesn't go that high), letting it hold at temperature for at least 30 minutes. (If you're not using a pizza stone, just have your baking sheet ready.)
Heat butter and garlic in a small sauce pan over medium heat.
Whisk in flour, fresh black pepper, and a dash of nutmeg and let cook for 1 minute.
Slowly stream in the milk while whisking, until smooth. Cook until bubbly and thickened, 3-4 minutes more, whisking frequently.
Whisk in the Parmesan until melted and salt to taste. Remove from heat and set aside.
Dust a pizza peel or your baking sheet with generous pinches of flour and cornmeal.
Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual sized pizzas.
Brush a ~1-inch border of olive oil around the edge of the pizza dough.
Spoon white sauce onto the pizza, spreading with a spoon almost to the edge of the dough (you'll probably have a little sauce leftover).
Sprinkle the spinach leaves evenly over the white sauce, followed by the broccoli, mozzarella, goat cheese, and Parmesan.
Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
Remove from oven, slice, and serve.
Heat butter and garlic in a small sauce pan over medium heat.
Whisk in flour, fresh black pepper, and a dash of nutmeg and let cook for 1 minute.
Slowly stream in the milk while whisking, until smooth. Cook until bubbly and thickened, 3-4 minutes more, whisking frequently.
Whisk in the Parmesan until melted and salt to taste. Remove from heat and set aside.
Dust a pizza peel or your baking sheet with generous pinches of flour and cornmeal.
Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual sized pizzas.
Brush a ~1-inch border of olive oil around the edge of the pizza dough.
Spoon white sauce onto the pizza, spreading with a spoon almost to the edge of the dough (you'll probably have a little sauce leftover).
Sprinkle the spinach leaves evenly over the white sauce, followed by the broccoli, mozzarella, goat cheese, and Parmesan.
Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
Remove from oven, slice, and serve.
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