Do you have a dinner go-to? We love this pizza loaded with spinach and garlic!
Cornmeal, for dusting
1 fully risen pizza dough or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
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, diced, or (as shown) in ciliegine
1 large garlic clove, thinly sliced or grated
Sea salt and freshly ground black pepper
8 to 9 ounces fresh spinach, larger stems removed
Heat your oven to 500°F (or as hot as it goes) with a rack in the center.
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.
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.
Recipe courtesy of SmittenKitchen.