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Ingredients

  • Olive oil
  • Cornmeal, for dusting
  • 1 fully risen pizza dough
  • 2 ounces (2/3 cup) grated gruyere or comte cheese
  • 2 ounces pecorino cheese, chopped into mixed-sized rubble or 2/3 cup grated
  • 4 ounces mozzarella, either torn into shreds or diced
  • 1 large garlic clove, thinly sliced or grated
  • Sea salt and freshly ground black pepper
  • 8 to 9 ounces fresh spinach, larger stems removed

Instructions

  1. Heat your oven to 500°F (or as hot as it goes) with a rack in the center.

  2. Coat either 1 13×18-inch rimmed half-sheet pan or 2 12-inch round pizza pans lightly with olive oil. Sprinkle lightly with cornmeal. Use your fingers to stretch dough to the edges of the pan(s). If it puts up a lot of resistance, let it rest for 5 to 10 minutes, and resume working the dough to the sides.

  3. Top dough(s) with cheeses, a few grinds of black pepper, and garlic. Heap spinach all over; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes. Remove pizza from oven and drizzle with olive oil. Cut and serve immediately.