As I said on Twitter the other night, this is BEST pizza I have ever made. It simple and oh so delicious. I can’t think of a single thing that I would change, which may be a first for me. I’m always tweaking my recipes, but this one is just be perfect. It’s a keeper recipe, that’s for sure.
White Pizza with Spinach and Caramelized Onions
makes one 14″ pizza or one cookie sheet sized pizza
1 teaspoon instant yeast
1/2 cup warm (110 degrees or so) water
1 tablespoon olive oil
1 1/2 cups all-purpose flour
scant 3/4 teaspoon salt
2 tablespoons butter
1 large onion, thinly sliced
3/4 cup ricotta cheese (splurge and use whole-milk here, it does make a difference)
3/4 cup mozzarella cheese
2 teaspoons garlic bread seasoning or other pizza seasoning
3 tablespoons olive oil
5 ounces fresh baby spinach, stems removed
Make your crust: combine all the ingredients in stand mixer fitted with the dough hook and mix on 2 for 4-5 minutes or until the dough cleans the sides of the bowl. Cover the bowl and allow it to rise at room temperature for 45 minutes. Transfer it to the refrigerator and let it continue to rise for at least 4 hours or up to 24 hours.
When you are ready to bake, remove the crust from the refrigerator and stretch it into a rough oval on a lightly greased surface. Cover and allow it to rest for 15 minutes. Grease your pizza pan or cookie sheet with olive oil (helps the crust get crispy). Stretch out your dough the best you can to make it fit. Cover and let it rest another 15 minutes. Come back and finish stretching it out. Your crust will be thin. Preheat your oven to 425 and then cover and set aside the crust while you make the topping.
Melt two tablespoons of butter (with a teaspoon or so olive oil if you like) in a medium skillet over medium low heat. Add in thinly sliced onions, cover and let the onions sweat for 10 minutes. Uncover, and continue to cook, over medium low heat, for 25-30 minutes, stirring occasionally.
Meanwhile, mix your cheeses and seasoning in a bowl and set aside for flavors to marry. Lightly (2-3 minutes tops) wilt your spinach in a skillet with a tablespoon of olive oil. Put it in a strainer to drain.
When your onions are almost done, pop your crust in the oven for 10 minutes. Remove the crust from the oven and brush with 2 tablespoons of olive oil. Season your caramelized onions with salt and pepper to taste and mix them in with your cheeses. Spread the cheese/onion mixture over the hot crust and then top with the wilted spinach. Return to the oven and bake for 10-12 minutes or until crust is crisp and the cheese is beginning to brown. Serve warm. YUM!!
-Adapted from King Arthur Flour