Spinach Pizza with Gorgonzola and Red Onion
This Spinach Pizza is made with a light, fluffy but crispy pizza base, wilted spinach, red onion and plenty of Gorgonzola and mozzarella cheese. It's a fun and simple way to switch up pizza night and guaranteed to be a winner!
This Spinach Pizza is made with a light, fluffy but crispy pizza base, wilted spinach, red onion and plenty of Gorgonzola and mozzarella cheese. It's a fun and simple way to switch up pizza night and guaranteed to be a winner!
- Carbohydrate 0.032405 g
- Cholesterol 0 mg
- Fat 0.845380000361835 g
- Fiber 0.01325 g
- Protein 0.005475 g
- Saturated Fat 0.116995000049962 g
- Serving Size 1 1 Serving (92g)
- Sodium 0.0388750000072367 mg
- Sugar 0.019155 g
- Trans Fat 0.0229187500097986 g
- Calories 8 calories
Step-by-step
- Preheat the oven to the highest temperature (around 250C/480F)
- Add the fresh spinach to a large pan with a the olive oil and wilt on a medium heat. Once wilted remove from the pan and set aside.
- Next, roll out the pizza dough to fit a large baking tray. Dust the tray with a little semolina (or regular flour) and place the rolled out pizza crust on top. Top with pureed tomatoes (passata) and both cheeses
- Scatter the wilted spinach and slices of red onion over the topthen bake in the oven for 10 minutes or until the crust is golden and the cheese has melted.
Operating without a dedicated pizza stone requires cranking the domestic oven to its absolute limit, typically around 480 degrees Fahrenheit or 250 degrees Celsius, to mimic professional masonry decks. Achieving a charred, blistered crust relies heavily on this extreme thermal energy, combined with dusting the baking tray using semolina rather than standard flour to prevent sticking while adding a subtle crunch. Moisture remains the primary enemy of structural integrity on any pie topped with leafy greens. Raw baby spinach releases a staggering amount of water during baking, which instantly turns a promising base into a soggy disappointment. Sautéing the greens beforehand in a half tablespoon of olive oil extracts that excess liquid prior to assembly. Spreading passata too thickly creates another moisture trap, so apply the four tablespoons sparingly to maintain the crust's rigidity. High-moisture mozzarella demands caution as well; tearing the ball into uneven pieces rather than grating it prevents the cheese from pooling into a watery blanket. Distributing Gorgonzola cubes strategically across the surface introduces sharp pockets of flavor that cut through the milky richness of the mozzarella. Thinly slicing the red onion ensures the aromatics soften completely within the strict ten-minute baking window without scorching. Watch the edges closely; the crust is finished the moment it turns a deep golden brown and the underlying dough loses its opaque raw center.
