Gourmet Spinach Feta Pizza with Garlic & Olive Oil
Ingredients
- 1 Neapolitan pizza dough ball
- 2 tbsp garlic oil (can sub olive oil and 1 clove minced garlic)
- Baby Spinach giant handful- around 50g
- Fresh Dill pick an entire .75 oz package (around 10 grams picked)
- Fresh Basil pick and chop an entire .75 oz package (about 10 grams picked and chopped)
- 1/2 small shallot thinly sliced
- 1 oz Goat Cheese
- 1 oz Feta Cheese
- 1/2 oz Parmesan
- 1 oz Fontina small diced
- flakey salt
- chili flakes optional
Instructions
Preheat your oven
- Ideally 500°F+ with a pizza steel or stone inside. Let the stone heat for at least 45 minutes.
Stretch the dough
- On a lightly floured pizza peel or parchment, stretch your dough ball into a circle pressing from the center out and leaving a slightly puffier edge for the crust.
Brush with garlic oil
- Brush the surface of the dough evenly with 2 tablespoons garlic oil (can sub olive oil + 1 clove minced garlic), so every bite gets that garlicky base.
Layer the greens and herbs
- Scatter baby spinach, fresh dill, fresh basil, sliced shallot over the dough. The spinach will wilt down significantly in the oven, so go heavy on it.
Add the cheese
- Dot the pizza with 1 ounces goat cheese, crumbled, 1 ounces feta cheese, crumbled, 1/2 ounce parmesan, and 1 ounce fontina, small diced, spacing the cheeses out so you get a mix in every slice.
Bake
- Slide into the oven and bake until the crust is deeply golden and blistered and the cheese is bubbling, about 6 to 8 minutes
- in a home oven (60 to 90 seconds in a wood-fired oven). Rotate halfway through for even color.
Finish and serve
- Pull the pizza out and immediately finish with a pinch of flakey salt and chili flakes (optional). Let it rest 1 to 2 minutes, then slice and serve right away.