- 1 cup all-purpose flour (plus more for work surface, need about ½ cup more!)
- coarse salt
- 1/8 teaspoon active dry yeast
- 2/3 ounce gruyere cheese (broken into 4 or 5 pieces)
- 1 ounce pecorino cheese (young, broken into 4 to 5 pieces)
- 1 1/8 ounces mozzarella cheese (buffalo, broken into 4 to 5 pieces)
- 2 pinches freshly ground black pepper
- 4 slices garlic
- 1/4 pound fresh spinach (stems removed)
- 1 tablespoon extra-virgin olive oil (to 1 ½, for serving)
- In a large bowl, combine flour, 1/8 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
- Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
- Place a pizza stone (we use our trusty Chicago-land cast iron pizza pan) on the lowest rack of oven and preheat to 550 degrees for 25 minutes.
- Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle.
- Carefully transfer dough to hot pizza stone. Working quickly, top dough with cheeses, pepper, garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes.
- Remove pizza from oven and drizzle over olive oil; serve immediately.
PER SERVING *
|Calories220Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.