Sherrys Spinach Potato And Onion Pizza Recipes

SPINACH AND POTATO PIZZA

Steps:

• Preheat oven to 475. Brush bottom of a 16 by 11 inch rimmed baking sheet with 1 tablespoons olive oil. Press and stretch dough evenly to cover bottom of sheet. ( If dough resists at first, let it rest for a minute before continuing.).
• Toss potatoes with 1 tablespoons olive oil and scatter over dough. Sprinkle with salt. Scatter spinach over potatoes. Sprinkle with cheese.
• Bake until underside of crust is golden ( lift an edge of pizza with a spatula to peek.) and cheese is bubbling, about 20 minutes. Let stand 5 minutes on a wire rack before slicing.
• Tips: If Gruyere is too strong for your taste, substitute Jack cheese. Or give the pizza a Greek flair with crumbled feta. Sprinkle on chopped sun dried tomatoes and oregano, too.

SPINACH, CARAMELIZED ONION, AND BACON PIZZA

Steps:

• To prepare dough, lightly spoon the bread flour into a dry measuring cup, and level with a knife. Combine 1/2 cup bread flour, warm water, 1 teaspoon sugar, and yeast, stirring with a whisk. Let stand 15 minutes.
• Lightly spoon 1 1/2 cups all-purpose flour into a dry measuring cup; level with a knife. Combine 1 1/2 cups all-purpose flour, 1/2 cup bread flour, and salt in a large bowl, stirring with a whisk.
• Make a well in center of mixture. Add yeast mixture to flour mixture; stir well. Turn dough out onto a lightly floured surface.
• Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 20 minutes.
• To prepare topping, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside.
• Add spinach to drippings in pan; sauté 2 minutes or until wilted. Place spinach in a colander, pressing until barely moist. Add onion and 2 teaspoons sugar to pan; cook 12 minutes or until golden brown, stirring frequently. Remove from heat; cool.
• Melt butter in a medium saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 3 tablespoons flour and pepper, stirring with a whisk; cook 30 seconds. Gradually add milk, stirring constantly with a whisk. Cook 5 minutes or until thick and bubbly, stirring constantly with a whisk.
• Preheat oven to 475º.
• Roll dough into a 12-inch circle on a floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray adn sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Spread milk mixture evenly over dough; top with spinach and onion.
• Bake at 475° for 20 minutes. Sprinkle evenly with bacon and cheese; bake an additional 5 minutes or until golden brown. Cut pizza into 8 wedges.

ROASTED ONIONS, POTATOES, AND SPINACH

Steps:

• Preheat oven to 400 degrees Farenheit.
• Lightly oil a large roasting pan.
• Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
• Trim ends off onions, and cut into wedges from end to end.
• Cut potatoes in large wedges.
• Place potatoes and onions in bowl with dressing, toss well.
• Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
• Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
• Add spinach, and cook for about 10 minutes more.
• Alternatively: Sautee spinach and top with potatoes and onions.

SHERRY'S SPINACH, POTATO AND ONION PIZZA

Steps:

• Preheat oven to 450°F. Coat a 12" round pizza pan with cooking spray. Roll out dough into 12" round. Transfer to pan.
• Spread sauce over dough to within 1/2" of edge. Top with 1/2 cup cheese, spinach, onion and potato. Sprinkle with remaining 1 cup cheese and 1/8 tsp pepper.
• Bake 12-15 minutes or until potato is cooked and crust is crisp. Cool 5 minutes before serving.