So I’ve had cauliflower crust pizza and eggplant pizza, but never spinach crust. Until last night, when I saw this crust on Jo and Sue. And believe me, last night was the first time I made it but not the last. This tasted delicious! I put a barbecue spin on this pizza, but I think this crust could go with just about everything. It was thin, but surprisingly it held together.
Let’s make something clear: I’m not that great of a cook. Ultimately, this pizza turned out a-mazing. But it’s highly possible that I may have at one point been standing on a kitchen chair under the fire alarm fanning it with a book to end the deafening screeches. But our alarm is VERY sensitive. At least, that’s what I tell people. Anyways…the recipe…
First, preheat your oven to 425 degrees Fahrenheit. I always seem to forget this step and have to wait for it to heat up. To make the spinach crust, I just got out our handy-dandy blender and threw in about 3 cups of baby spinach and pulsed it until it was ground up in a pesto-like consistency. I had to stop a few times to push down the sides with a spoon so that all the leaves could get blended, but it’s perfectly okay if not all pieces are ground into oblivion.
Then I added in one egg and a cup of Italian blend shredded cheese, pulsing it until well mixed.
Get out your baking stone, pizza pan, or cookie sheet and spread out parchment paper over it. Note: parchment paper does NOT equal wax paper. Wax paper melts in the oven. Which means it will melt to the bottom of your pizza. Yuck. So spread out the spinach mixture over the PARCHMENT PAPER and shape your crust. You’ll want to spread it out pretty thin, because if it’s too thick it won’t really cook through and you’ll have to eat your pizza with a spoon. Stick it in the oven for 10 minutes. After that, you’ll take it out to flip it and cook the other side. I flipped it by spreading parchment paper over top of it, then flipping it over on the baking stone and peeling off the old paper that had been on the bottom originally.Bake it for another ten minutes until the edges are a little brown. Then you can add whatever toppings you want and broil it to melt the cheese.
I was in the mood for barbecue, so I cooked a chicken breast that I sliced up in a skillet with some olive oil, a couple cloves of garlic, dried basil, and some pepper.Then I used barbecue sauce as pizza sauce, spread out more Italian blended cheese over top, added the chicken and garlic, and some chopped red onion. This is what I had on hand, but some others I would have added would be some sliced mushrooms and a little smoked gouda. You can do whatever you please.I broiled mine for 3 minutes, but I probably should have done it for 2 to keep the edges from burning (hence the fire alarm). But after letting it cool for a few minutes, the slightly over-browned edges didn’t keep me from gobbling up the pizza. Try it for yourself though! Try your own variations and share it with the rest of us!
- 3 cups baby spinach leaves
- 1 cups Italian Blend shredded cheese
- 1 egg
Barbecue Pizza Toppings
- Barbecue Sauce of your choice
- 1 cup Italian Blend shredded cheese
- 1 chicken breast, uncooked
- 2 cloves garlic, minced
- 1/8 dried basil
- 1 Tbs olive oil
- 2 Tbs chopped red onion
- salt and pepper to taste
- Preheat oven to 425 degrees Fahrenheit
- Blend spinach. Add egg and cheese and pulse until well blended.
- Spread parchment paper over baking stone or pizza pan. Spoon spinach mixture over top and spread it out as thin as possible without parchment paper showing through. Bake for 10 min.
- Meanwhile, slice uncooked chicken thinly and place in skillet with olive oil, garlic, basil, salt, and pepper. Cook on medium heat until chicken fully cooked.
- When crust has finished cooking, take it out and flip it over on another piece of parchment paper and cook another 10 min or until edges slightly brown.
- Spread sauce, cheese, chicken, garlic, and red onion on crust. Broil 2 min or until cheese is melted.
- Let cool a couple minutes and enjoy!