On episode 122 of the Catholic Foodie, I shared with you a recipe for spinach pizza crust. I got it from Pizza Pizzazz by Richard Erickson. I’ve had that little cookbook for a long time. I bought it probably 20 years ago. Or longer. Amazingly, you can still find a few copies over at Amazon.com.
We really enjoyed the spinach crust, and I thought I would share it with you here.
Here is a crust to make your pizza uniquely yours. It requires no rising time, and it can be made in less time than it takes to defrost the spinach.
- 1 package (10 ounces) frozen, thawed chopped spinach
- 1/4 cup butter
- 1/2 cup milk
- 1 large egg
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat oven to 450.
- Drain spinach in a colander and squeeze in paper towels or with hands to remove all moisture.
- In a small pan melt butter, stir in spinach and cook over low heat for 5 minutes. Remove from heat and stir in milk and egg.
- In a large bowl combine 1 3/4 cups of the flour with the baking powder and salt, mix well and add the spinach mixture. Reserve 1/4 cup of the flour to make a firmer dough, if needed.
- Grease a 12-inch pizza pan or a 10×14-inch cookie sheet. Place dough on pan and cover with wax paper. Roll out to an even layer pushing up around the edges to form a border. Remove the wax paper.
- Bake crust in a preheated 450 oven for approximately 15-20 minutes, then add toppings and bake until done.