Spinach And Potato Pizza Recipes

SPINACH POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
• Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
• Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

POTATO PIZZA RECIPE

Steps:

• Make the cashew ricotta according to this recipe and refrigerate until needed. (This step can be done a couple of day sin advance).
• Prepare the pizza dough according this recipe. You can make 1/2 batch and form 4 balls out of the dough needed for this recipe or go for a full batch and freeze some for later use.
• While your dough is proofing slice the leeks and add them to a large bowl of cold water. Allow to sit for a few minute for the dirt to fall to the bottom.
• Preheat a large skillet over medium low heat and using your hands start scooping the leeks out of the water and add them to the skillet. Sprinkle with a pinch of sea salt and stir. Cook until all the water has evaporated then add alight drizzle of olive oil. Continue cooking until the leeks start to caramelize. Taste and adjust seasonings with salt and pepper. Refrigerate until needed.
• Scrub and rinse the potatoes well, dry with a kitchen towel and slice them paper thin using a mandoline slicer. Alternatively you can use a sharp chef's knife and slice them manually as thin as you can. (You might need to up the cooking time by a couple of minutes if the potato slices are thicker).
• Preheat your oven to 475 "F.
• Line a baking sheet with parchment paper.
• Sprinkle some flour on the kitchen counter and place one of the dough balls on top. Sprinkle with more flour and use your palm to flatten it down into a circle. Flip on the other side to make sure nothing sticks and sprinkle more flour if needed. Shape into a 10 inch circle and transfer to the baking sheet on top of the parchment paper.
• Spoon a quarter of the cashew ricotta in the middle and spread it all the way to the sides. (It's up to you if you want to leave any edge at all). Sprinkle with some of the caramelized leeks. ( I like to reserve some of the leeks to also sprinkle over the pizza once it comes out of the oven).
• Finish with a layer of the potato slices over the top, slightly overlapping each other to create perfect coverage of the pizza. Use an olive oil spray if available to give a quick mist over the potatoes (a small pastry brush will work if you don't have a spray).
• Sprinkle the pizza with rosemary, sea salt and red pepper flakes to taste.
• Bake in the preheated one for 12 to 15 minutes until the potatoes are lightly golden and the crust has crisped up to your liking.

SWEET POTATO, SPINACH AND FETA PIZZA

Steps:

• Place bread on a baking tray and spread with the pizza sauce.
• Top with the onion, sweet potato, olives and spinach. Scatter with the fetta and mozzarella.
• Cook in a 200C oven for 12-15 minutes or until the cheese is golden and the base crisp.
• Accompany with the salad.

SPINACH MASHED POTATOES

Steps:

• Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.

SPINACH AND ARTICHOKE TORTILLA PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Spread spinach-artichoke dip evenly over tortillas. Sprinkle mozzarella cheese, Parmesan cheese, and onion over dip. Arrange tortillas on prepared baking sheet.
• Bake in preheated oven until cheese is melted and bubbly, about 10 minutes. Top pizzas with tomato before slicing and serving.

ROASTED POTATOES AND SPINACH

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
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HAM, SPINACH AND POTATO PIZZA

Steps:

• For the dough: Combine the flours, salt, sugar and yeast in a medium bowl. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours or up to overnight.
• Position a pizza stone or inverted baking sheet in the oven and preheat to 475 degrees F.
• Cut out 2 big sheets of parchment paper, and dust liberally with flour. Divide the dough into two pieces, and place each on a piece of parchment. The dough will be very sticky, so don't be shy in dusting it with enough flour as needed to handle it. Roll out on the parchment until the dough is very thin and about 12 inches in diameter, dusting with flour as needed.
• For the toppings: Brush each round with 1 tablespoon olive oil and top them with the garlic, shallot, mozzarella, spinach and ham. Toss the potatoes with the remaining tablespoon olive oil in a medium bowl and distribute the potatoes over the pizzas in a single layer, not allowing the potatoes to overlap. Sprinkle everything with a good pinch of salt and a few turns of pepper.
• Using a pizza peel or baking sheet, slide one of the pizzas on its parchment onto the pizza stone and bake until the cheese is splotchy with brown marks and the potatoes are browned, about 12 minutes.
• Sprinkle with crushed red pepper, Parmesan and parsley. Repeat with the remaining pizza, and enjoy!

SPINACH AND POTATO PIZZA

Steps:

• Preheat oven to 475. Brush bottom of a 16 by 11 inch rimmed baking sheet with 1 tablespoons olive oil. Press and stretch dough evenly to cover bottom of sheet. ( If dough resists at first, let it rest for a minute before continuing.).
• Toss potatoes with 1 tablespoons olive oil and scatter over dough. Sprinkle with salt. Scatter spinach over potatoes. Sprinkle with cheese.
• Bake until underside of crust is golden ( lift an edge of pizza with a spatula to peek.) and cheese is bubbling, about 20 minutes. Let stand 5 minutes on a wire rack before slicing.
• Tips: If Gruyere is too strong for your taste, substitute Jack cheese. Or give the pizza a Greek flair with crumbled feta. Sprinkle on chopped sun dried tomatoes and oregano, too.