During a recent brainstorming session, spinach was brought to the table, metaphorically speaking. I liked the idea but I needed some inspiration. Spinach is vibrant and healthy, and perfect accompaniment on top of pizza. I knew this spinach pizza would be epic, the Baking Steel was going to give me the perfect crust, so my main focus was on the toppings. Instead of going down the typical spinach and cheese route, I wanted to spice things ups. So I did what any one of us would do, I turned to Google. I like to hit the image tab and let my mouth salivate. Fresh spinach would be key. Pair it with and egg? Sounds like an instant winner. We already covered eggs on pizza, so I knew the best method would be to sous vide the egg. I like my spinach a bit wilted, unlike popeye we will give it a quick sauté before topping it on our pizza. We will add sun-dried tomato for an extra pop of flavor.
The finished pie had a spicy kick that I loved. It was no ordinary spinach pizza, I had accomplished my goal.
1 pizza dough (we used Jim Lahey's no-knead)
1 oz. fresh tomato sauce
4 oz. fresh spinach spinach Saute'd
3 sun-dried tomatoes
3 oz. mozzarella
red pepper flakes
Sauteing the spinach: Heat a saute pan and coat the bottom with olive oil. Add the spinach and sun-dried tomotoes and cook until spinach is wilted, approximately 2 minutes. Set aside.
1. Place Baking Steel on top rack of your oven. Pre-heat to 500 degrees or on full throttle (Preheat 45 minutes-1 hr).
2. Stretch or roll out dough to a 12 inch cylinder, or any shape will do. Lightly flour your peel and place dough on top.
3. Evenly distribute a very thin layer of tomato sauce, leaving 1 inch around the perimeter.
4. Top with mozzarella, spinach (sauteed beforehand) and sun-dried tomatoes.
5. Launch onto the Baking Steel, bake until you've reached your desired brownness about 6-7 minutes total. About midway through, you may want to rotate pizza 180 degrees...
6. Remove from oven and place 1 sous vide egg on top.
7. Slice and serve and take a photo for Instagram ;)