Spinach and Fresh Garlic Pizza

Steps

1. 1

   Mix the dough

   • In a small bowl, combine the warm water (about 110°F / 43°C) with the instant yeast.
   • Let sit for 1 minute until foamy.
   • Add the flour, salt, and olive oil.
   • Stir with a wooden spoon until a shaggy dough forms—it will be slightly sticky but cohesive.
   • Don't overwork it.

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   Ready when: Dough is shaggy and combined with no dry flour visible

   Tip: Warm water (not hot) helps yeast activate without killing it. If your water is too cool, the dough will rise very slowly.

2. 2

   Let dough rise

   • Transfer the dough to a lightly oiled bowl, cover loosely with a damp kitchen towel, and set in a warm spot (like near a window or turned-off oven) for 1 to 1.5 hours, until roughly doubled in size.

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   Ready when: Dough has noticeably expanded and feels airy when poked

   Tip: If your kitchen is cold, place the bowl inside your oven with the light on to create a warm environment.

3. 3

   Preheat and shape doughOven 475°F / 245°C

   • About 15 minutes before baking, preheat your oven to 475°F (245°C).
   • Turn the risen dough out onto a lightly floured surface and gently stretch or press it into a 10- to 12-inch (25–30 cm) round, aiming for a uniform thickness of about ¼ inch.
   • Transfer it to your cast-iron skillet or pizza pan.

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   Ready when: Dough is roughly circular and fits in the pan

   Tip: Handle the dough gently—don't compress all the air bubbles you've worked to create. Let it rest for a minute or two if it springs back, then stretch again.

4. 4

   Prepare spinach

   • While the dough rises, heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium heat.
   • Add the roughly chopped fresh spinach in batches, stirring as each batch wilts, until all the spinach is tender and any excess moisture has cooked off, about 4–5 minutes.
   • Season lightly with salt.
   • Let it cool slightly before assembly.

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   Ready when: Spinach is completely wilted and no liquid pools in the pan

   Tip: Cooking the spinach before topping the pizza prevents the pizza crust from becoming soggy. Don't skip this step.

5. 5

   Assemble the pizza

   • Spread the cooled wilted spinach evenly over the dough, leaving a ½-inch (1 cm) border around the edge for the crust.
   • Scatter the very thinly sliced fresh garlic cloves over the spinach.
   • Distribute the shredded or torn mozzarella cheese evenly over the top, then drizzle with the remaining 1 tablespoon of extra-virgin olive oil.
   • Sprinkle generously with red pepper flakes to taste.

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   Ready when: All toppings are evenly distributed on the dough

   Tip: Slice the garlic as thin as possible so it cooks through and becomes mellow rather than harsh or burnt.

6. 6

   Bake until goldenOven 475°F / 245°C

   • Transfer the pizza to the preheated 475°F (245°C) oven and bake for 12–15 minutes, until the crust is golden brown on the bottom and edges, and the cheese is melted and beginning to bubble.
   • If the crust is browning too quickly but the cheese isn't fully melted, reduce the oven temperature to 450°F (232°C) and finish baking.

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   Ready when: Crust is golden brown and cheese bubbles at the edges

   Tip: If using a cast-iron skillet, the bottom of the crust will brown beautifully. Avoid opening the oven door repeatedly—it lets heat escape and slows cooking.

7. 7

   Rest and serve

   • Remove the pizza from the oven and let it rest in the pan for 2 minutes so the cheese firms up slightly and won't slide when you cut into it.
   • Slice into 4 wedges and serve hot.

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   Ready when: Pizza has cooled slightly and cheese is set but still warm

   Tip: A 2-minute rest makes a huge difference for cleanly sliced pizza. Don't skip it in your eagerness to eat.