You really wouldn't believe it, but having pizza night every week has totally changed our lives. Geoff is pretty much willing to eat whatever I cook for the rest of the week, knowing that Thursday night, we'll all be stuffing our faces with cheesy goodness. In the time since I figured out how to make delicious pizza at home, I think we've had pizza from outside the house only once or twice. It's just that good! I think Geoff and Abby would be happy with our classic combo of one cheese and one turkey pepperoni pizza every week, but I need a little more variety in my life, so I like to experiment a little with my pizza toppings. This week I made spinach and mushroom pizza, and I think it was by far my favorite pizza that I have made so far! One of the benefits of having pizza night on Thursday is that we get to eat the leftovers on Friday for lunch. I like to cut the pizza into little pieces and then dip it in blue cheese or marinara. Yum!
Easy Pizza Crust
adapted from Mel's Kitchen Cafe
1 1/4 cup warm water
1 T yeast
1 T honey or sugar
1 tsp salt
3 cups flour
Preheat oven (with baking stone) to 500. Mix together water, yeast, sugar, and salt, then add flour. Knead until smooth. Let dough rest 10-15 minutes, then roll out into two crusts. I usually shape my crusts on the preheated pizza stone (sprinkled with cornmeal) or on a sheet of parchment paper.
Spinach and Mushroom Pizza
adapted from Annie's Eats
1-2 tablespoons olive oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms
2-3 cloves garlic, minced
~1 tsp. dried basil
ground pepper, to taste
Brush olive oil onto pizza crust, covering entire surface. Sprinkle minced garlic evenly over crust. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms. Sprinkle dried basil over the top and season with ground pepper. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
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