Ingredients:
Crust:
½ cup warm water
1 package dry yeast
½ teaspoon sugar
2 cups flour of choice
½ teaspoon sea salt
1 tablespoon olive oil
10 ounces steamed and chopped spinach, drained and squeezed
Topping:
4 medium thinly sliced tomatoes
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 cup shredded smoked mozzarella, or 1/3 cup grated Romano cheese
Directions:
1. Pour water in a bowl of a food processor fitted with the steel blade. Sprinkle in yeast and sugar. Let stand for 10 minutes until foamy.
2. Add the flour, salt, and oil to the yeast mixture and pulse 5-6 times until combined. Add the spinach and process 20 seconds until a ball of dough forms. Process 30 seconds more to knead then turnout onto a floured surface.
3. Knead by hand 1 minute then place in a large bowl coated with olive oil, turning to coat. Cover with plastic wrap or warm, moist towel and let rise for 1 hour at room temp.
4. Place the dough in the center of a pizza pan coated lightly with oil. Spread to the edges of the pan. Cover with a clean towel and let stand 30 minutes, until lightly puffed.
5. Preheat oven to 500 degrees F.
6. Arrange tomatoes on top of the dough, sprinkle with salt and pepper. Top with the cheese. Bake about 25 minutes, until the edges are lightly browned and crisp.
Serves 4-6