Spinach And Mushroom Pizza
For the dough:
2 1/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup butter (room temperature)
Extra Virgin Olive Oil
1 Ball of Fresh Mozzarella
8 oz Fresh Ricotta
1/3 pound Hen of the Woods mushrooms (Maitake mushrooms)
1/3 pound Cremini mushrooms
2 Handfuls of Spinach (very technical)
2 large eggs
Red pepper flakes
Salt and Pepper
Preheat oven to 550 degrees with the Baking Steel inside. Let the oven preheat for at least 30-40 minutes before adding the pizza.
While the oven is preheating start by making the dough. If you don’t have the time to make the dough, I recommend a good pre-made one from an Italian Market such as Eataly if you are in NYC. If you are making the dough yourself start by combing all the ingredients listed above in a mixing bowl and mix of low speed until a ball is formed. Remove the ball of dough from the mixing bowl and place down on floured parchment paper and roll out until it resembles a thin crust pizza.
Next, add the mushrooms (I like to use cremini and Hen of the woods) to the Cast Iron Skillet and cook for 5 minutes.
Time to assemble the pizza (make sure to cook the pizza on parchment paper makes the clean-up 100 times easier and less smoke), drizzle the Extra Virgin Olive Oil on the dough then add fresh mozzarella cheese and fresh ricotta and season with salt and pepper. Next sprinkle half of the spinach on the pizza along with all the mushrooms. Add red pepper to your taste.
Place the pizza onto the baking steel and bake for 5-7 minutes.
While the pizza is in the oven cook up your eggs in the same Cast Iron skillet used for the mushrooms. I prefer a nice fried egg, but poached would be a great alternative!
Add the additional spinach as soon as pizza is removed from oven.
Let cool for at least 5 minutes and then enjoy!!