Spinach and Havarti Stuffed Pizza
By David Rocco
- Prep: 10 min
- Cooking: 15 min
- 3 tbsp (45 mL) extra virgin olive oil or butter
- 2 cloves garlic peeled and crushed
- 1 bunch of spinach
- Salt to taste
- 1 pizza dough
- 2 oz (75 g) Canadian Havarti sliced
- (60 g) cooked ham (optional) sliced
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Preheat oven to 400°F (200°C).
In a frying pan heat the olive oil or butter and brown the garlic. Add spinach and sauté until wilted. Add salt to taste and let cool.
Stretch out dough and roll out to form a 7˝ circle on a lightly floured surface. Add the sautéed spinach onto one half of the dough and top with slices of Havarti cheese and ham. Fold the dough over. Pinch the opposite ends of the dough together. Lightly brush the dough with olive oil or butter and sprinkle with salt.
Bake for approximately 15 minutes.
6 servings | Preparation Time: 20 min
2 1/2 tsp (12 ml) dry yeast1 1/2 cups (375 ml) lukewarm water 4 cups (1 L) all-purpose flour1 tsp (5 ml) salt1/2 cup (125 ml) white wine, at room temperature2 tbsp (30 ml) extra-virgin olive oil
Stir the yeast into the lukewarm water and let it dissolve completely. (If you’re using cubes, you’ll need to break them up.)
Pour the flour and salt onto a smooth work surface and create a well in the middle of the flour.
Now, to make your dough, pour your water and yeast mixture into the middle of the well, a little at a time, and, using a fork, start mixing by drawing some of the flour from the inner edge of the well into the water; keep doing this until all the flour has been drawn in. Once the yeast mixture is incorporated, add the wine and then the olive oil into the mixture, working it with your hands until they’re also incorporated and you can create a ball. Knead the dough by rolling it back and forth, stretching it out with one hand and rolling it back with the other. Continue doing this for about 5 minutes or until the dough is smooth and has an almost spongy texture. Divide the dough into 6 equal parts, put a damp dishtowel over them and leave them out at room temperature for about 1 hour. The dough will double in size. Punch it down, and now you’re ready to roll it out and make your pizza.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||28 % / 306 mg|
|Vitamin A:||21 %|
|Vitamin E:||39 %|