Artisanal Spinach
Pancetta Pizza
Savor the perfect balance of earthy sautéed spinach, tangy feta, and delicate ribbons of Italian pancetta over a beautifully blistered, hand-stretched crust.
While many classic pizzas rely on a robust tomato base, this white pizza allows the toppings to shine on their own. The garlicky sautéed spinach provides a savory, earthy foundation, beautifully complemented by the salty bite of feta and melted mozzarella. Finishing the freshly baked pie with thin, uncooked slices of Italian pancetta allows the residual heat to gently render the fat, creating a luxurious and melt-in-your-mouth experience.
Ingredients
- 1 portion pizza dough
- 1 bunch fresh spinach
- 2 cloves garlic
- 1 tbsp olive oil
- to taste salt
- 12 cup feta cheese
- 1 cup shredded mozzarella
- 4-6 slices Italian pancetta
Instructions
- 1Chop the garlic
Start by peeling and finely dicing fresh garlic cloves on a cutting board. The minced garlic will provide a savory, aromatic base when sautéed.
Tip: Ensure your knife is sharp to get clean, fine cuts without crushing the garlic. - 2Chop the spinach
Take a bunch of fresh, washed green spinach and roughly chop it on your cutting board. You dont need to mince it; just cut it down into manageable pieces so it cooks evenly and fits nicely onto the pizza.
Tip: Make sure the spinach is completely dry before chopping to prevent excess water from making the pizza soggy. - 3Sauté the spinach
Heat some oil in a wok or large frying pan over medium heat. Toss in the minced garlic and sauté briefly until fragrant, then immediately add the freshly chopped spinach right into the hot pan.
Tip: The spinach will reduce in volume dramatically as it cooks, so dont worry if the pan seems too full at first. - 4Season with salt
While the spinach is actively stir-frying in the wok, sprinkle a pinch of salt over it. Stir continuously to wilt the leaves evenly and ensure they are well coated in the seasoned garlic oil.
Tip: Be careful not to over-salt at this stage, as the feta and mozzarella cheeses added later will also bring saltiness to the pizza. - 5Stretch the dough
Dust a marble surface or clean countertop with flour. Gently press and hand-stretch the raw pizza dough outward from the center to form an even, circular base. Leave a slightly thicker edge around the perimeter to create a puffy crust when baked.
Tip: Let the dough rest at room temperature for 30 minutes before stretching. If it springs back too much, let it rest for another 5 minutes to relax the gluten. - 6Add the spinach topping
Once your pizza dough is stretched into a wide circle, begin distributing the cooked, garlicky spinach evenly over the base. Make sure to leave a small border around the edges for the crust to puff up while baking.
Tip: Ensure the spinach is drained well before spreading to avoid adding excess moisture to the dough. - 7Add feta cheese
With the sautéed spinach evenly spread, generously sprinkle crumbled feta cheese over the greens. The tanginess of the feta pairs beautifully with the earthy, garlicky spinach.
Tip: Buy block feta in brine and crumble it yourself for a creamier texture, rather than using pre-crumbled cheese which can be dry and coated in anti-caking agents. - 8Top with mozzarella
Layer shredded mozzarella cheese over the spinach and feta. The mozzarella will melt and bind the toppings together while providing that classic, gooey pizza texture and a beautifully browned surface.
Tip: Use low-moisture mozzarella to ensure a crisp base and perfect melt without excess water. - 9Transfer to the oven
Carefully slide a perforated metal pizza peel under the assembled raw pizza. The perforations help shake off any excess flour from the bottom of the dough, preventing a burnt and bitter taste after baking.
Tip: Give the peel a gentle shake before sliding it into the oven to ensure the dough isnt sticking. - 10Bake until golden
Slide the pizza into a preheated high-heat pizza oven. Bake until the crust puffs up and turns a deep golden brown, and the cheeses are bubbling and melted. Rotate the pizza halfway through to ensure an even bake from the rolling flames.
Tip: Keep a close eye on the pizza! In a high-heat oven (around 800°F425°C), it can fully cook in just 60 to 90 seconds. - 11Finish with pancetta
Immediately after removing the hot pizza from the oven, drape thin slices of Italian pancetta over the surface. The residual heat from the melted cheese and crust will gently warm and slightly render the fat of the pancetta without overcooking it.
Tip: Adding delicate cured meats like pancetta or prosciutto after baking preserves their tender texture and savory flavor.
