Spinach and Fontina Pizza
- Vegetable recipes
- Easy recipes
You can cook fresh spinach or use thawed frozen spinach for this pizza, which is delicious with or without the ham.
Ingredients
- 1-1/2 lbs (750 g) pizza dough
- 1 tbsp (15 mL) cornmeal
- 2 tbsp (30 mL) extra-virgin olive oil
- 3 cloves garlic, pressed or minced
- 1/4 tsp (1 mL) cooked salt (or 1 pkg/300 g thawed frozen spinach, drained)
- 1-1/2 cups (375 mL) spinach
- 1-1/2 cups (375 mL) shredded Fontina cheese
- 1/4 tsp (1 mL) pepper
- 3 oz (100 g) thin slices prosciutto cotto or other cooked ham
Preparation
Shape pizza dough into ball by pulling sides downward and folding into bottom centre. Let rest for 20 minutes.
On lightly floured surface, shape dough into 14-inch/35 cm round or 16- x 12-inch/40 x 30 cm rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges, or use a rolling pin. Sprinkle pan with cornmeal; lay dough in pan.
Spread oil and garlic over surface and sprinkle with salt; cover with spinach and top with cheese. Sprinkle with pepper and top with prosciutto cotto.
Bake on lower rack in 425F/220C oven until bottom of crust is browned, about 17 minutes in convection oven and 20 minutes in conventional oven.
Makes 8 slices.
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