Friday, September 22, 2017

Home-Concocted Spinach Pizza

I just made semolina sour dough spinach pizza. I greased two medium-large sized cast iron skillets and spread the dough out thinly. I let the dough rise while the oven was preheating to 500 degrees.

For the topping I chopped and simmered in olive oil; capers, green olives, 3lbs chopped spinach, raisins, hot sauce, red onion, ham, grated Parmesan cheese, two heads of freshly chopped garlic and sun-dried tomatoes.

I baked the olive oil coated crusts first and then added the topping. We ate the pizza slices with ice cold sips of Pinot Grigio and my neighbor Robin's garden tomatoes and cukes drizzled in balsamic vinegar.

The topping is super intense. Perfect over a cracker-thin crust.