Pizza Fiorentina (Spinach Pizza)

A near perfect combination of rain balanced with ample sunshine have provided me with lots of garden-fresh spinach and basil. 

The tomatoes are on their way and I can’t wait!

Fresh spinach is such a joy!  As a child, I never liked spinach but that’s because spinach came in a can, back then.  Canned spinach is a sad, soggy misrepresentation of what spinach is meant to be.  Fresh spinach isn’t bitter, like the canned version and it’s crammed with vitamins and minerals. 

I have been feasting on spinach salads for over a week now and the garden is outpacing my consumption.  Must eat more spinach!

So, with that in mind, I find myself including it in more and more dishes.

Today’s culinary excursion took me to Italy, Florence, to be precise.  ‘Florentine’ is an adjective that is used to describe many things.  To fight Florentine style is to use a sword in one hand and a dagger in the other, but I’m not a fighter.  My passion is food and preparing food, Florentine style, often refers to the use of spinach in the dish. 

Pizza Fiorentina speciale!  Mama mia!

I’m making three pizzas today.  Two showcase spinach and one is an Italian meat extravaganza.  The spinach pizzas are made with garlic infused olive oil, rather than a traditional marinara sauce. 

I recommend using fresh spinach for the pizzas.  Frozen spinach can be used by it must be squeezed to remove as much moisture as possible…and for pity’s sake, don’t use canned spinach!  Use homemade pizza dough, or store-bought pizza crust. 

Homemade pizza dough

Pizza Fiorentina (Pizza Florentine)

Ingredients:

2 Tbs olive oil

3 garlic cloves, smashed

1 cup fresh spinach, rough chopped

½ cup ricotta cheese

¼ cup grated fresh Parmesan cheese

1 Tbs dried oregano

1 tsp red chile flakes (optional)

1 ½ cups grated mozzarella cheese

Fresh basil, to taste

Directions:

Heat the olive oil and garlic in a pan over low heat.  Simmer and stir for a few minutes until the garlic softens. 

Strain the garlic and reserve the olive oil.

Chop and mash the garlic.  Return the garlic to the olive oil and set aside.

Combine ricotta and Parmesan cheese, spinach, oregano and red chile flakes.  Mix to combine.

Prepare the pizza dough.

Spread the olive oil and garlic on the pizza dough and bake in a 425° oven for 10 minutes.

Remove the pizza crust and add the cheese mixture, spreading the mixture evenly across the pizza crust.  Bake at 425° for 15 minutes. 

Remove the pizza from the oven.  Top with fresh basil.  Slice the pizza and serve hot.

Pizza con Varietà Di Salumi (Pizza with a variety of cured meats)

This pizza features thinly sliced pepperoni salami, hot capocollo and hot calabrese. 

Ingredients:

6 oz cured Italian meats (pepperoni salami, hot capocollo and hot calabrese)

1 cup marinara

2 cups mozzarella

¼ cup Parmesan cheese

Directions:

Prebake the pizza crust, if making from scratch. 

Add marina, followed by the meats and then the cheese.

Bake at 425° for 15 minutes, or until the cheese begins to bubble and brown.

Remove the pizza, slice and serve hot.

Pizza Spinaci all’Aglio (Pizza with Spinach and Garlic)

In its purest form, this pizza is nothing but olive oil, garlic, spinach and cheese but, I added a few other items to add sweetness and flavor.

Ingredients:

3 Tbs olive oil

4 garlic cloves, smashed

1 fresh tomato, sliced thin and marinated in olive oil and oregano for 30 minutes

1 cup fire roasted yellow bell pepper, chopped

¼ cup fresh onion, thinly sliced

2 cups fresh spinach, rough chopped

1 ½ cups mozzarella cheese

½ cups Parmesan cheese

Fresh basil, to taste

Directions:

Simmer the garlic in olive oil over low heat until the garlic softens.  Strain the garlic, chop and mash and add back to the olive oil.

Roast the bell pepper over an open flame or over hot coals. I laid the pepper on top of the gas burner and set the heat to the lowest setting. I rotated the pepper every few minutes until the whole pepper was charred.

Store the pepper in a paper or plastic bag for a few minutes to steam.

Remove the pepper and wipe away the charred skin, under cool running water. Dice the pepper and reserve.

Spread the olive oil mixture onto the raw pizza crust.  Allow the oil to soak into the dough for about one minute and then blot with a paper towel, to remove excess oil.

Add tomatoes, bell peppers and onion.

Bake at 425° for 10 minutes.  Remove pizza crust and add the spinach.  Top with mozzarella and Parmesan.

Bake for another 15 minutes, or until the cheese begins to bubble and brown.

Remove the pizza from the oven, top with fresh basil.  Serve immediately.

Spinach and Mushroom Enchiladas

Most of my entrée recipes contain meat, in some way or another.  Some recipes seem like meat, meat and more meat.  Other recipes lean toward vegetarian dishes…until I throw in some chicken stock.  This is a bona fide vegetarian dish. 

Until I started this blog I didn’t give much thought to other people’s recipes.  I have spent the last twenty-plus years relying on my own instincts and re-imagining dishes that I have had in the past.  But now I find myself perusing other cooking blogs and WOW, there sure are a lot of vegetarians and vegans out there!

I have gained an appreciation for what those cooks are doing.  It’s easy for an omnivore, such as me, to look at vegan recipes and think, “oh, those poor people…they have given up meat and they must be miserable.”  But, on closer inspection, I have found that vegetarians and vegans are bravely redefining what it means to be conscientious cooks.  Nutrition and taste can be achieved without meat.  There, I said it.

As I plod along searching for delicious and nutritious ways to satisfy my soul, I consider every lifestyle diet equally important.

This is one of those rare meals that came out just as I imagined it would.  The creaminess of the tomato based sauce and the three types of cheese made this a very gratifying dish.  It lacked a significant amount protein, which concerned me a bit but I grabbed a few handfuls of peanuts while I made this and life was good.

Ingredients:

7 green onions

2 garlic cloves, smashed

4 cups fresh spinach (8 oz)

16 oz fresh mushrooms

3 Tbs olive oil

2 Tbs butter

4 Tbs flour

2 tsp cumin powder

2 tsp chili powder

1 tsp oregano

1 tsp salt

1 tsp black pepper

32 oz vegetable stock

6 oz tomato paste

½ cup half-and-half

8 oz Colby-Jack Cheese

4 oz sharp cheddar cheese

4 oz Mozzarella cheese

12 white corn tortillas

Directions:

Prepare the vegetables:

Chop the green onions.  Think of the green onion as three parts.  There is the white root section, the light green middle section and the dark green tips.  Cut and separate the green onions accordingly.

My recipe calls for 4 cups of spinach but I used more.  This might be considered a “heaping” four cups.  The beauty of fresh spinach is that it quickly wilts down to a much smaller amount when it is cooked. 

Chop the mushrooms.  I used baby portabella mushrooms because the price was right…any type mushroom will do.

In an oven proof skillet, heat 1 tablespoon olive oil at medium heat.  Add the chopped white ends of the green onions and garlic.  Simmer for one minute.  Add the spinach and stir.  After a minute, the spinach will begin to soften and wilt.  Add the chopped mushrooms and stir for another two minutes.  Remove to a bowl.

Add 2 tablespoons olive oil and 2 tablespoons butter.  Add the flour and whisk to make a roux.  Add cumin, chili powder, oregano, salt and pepper and stir to incorporate.  Add one half of the vegetable stock, (16 ounces) and tomato paste and whisk to thicken.  Add the half-and-half and whisk to mix.  Simmer on low heat to allow the sauce thicken. Thin the sauce with the remaining 16 ounces of vegetable stock. Simmer on low while the enchiladas are assembled.

Add the half-and-half.
Sauce will become very thick after adding half-and-half.
Add remaining vegetable stock to thin the sauce.

In a large mixing bowl, combine the mozzarella and cheddar cheese and 4 ounces of the Colby-Jack cheese.  Add the chopped middle sections of the green onions.  Add the cooked spinach and mushrooms.  Mix thoroughly. 

Soften the tortillas in a microwave or wrap in foil and warm them in a conventional oven.

Adding sauce to the pan keeps the enchiladas from burning

Add ½ cup of the enchilada sauce to the bottom of a large casserole dish.  Spread the sauce to cover the bottom of the dish.

Assemble the enchiladas:

Lay a tortilla on a clean work surface.  Add about 1/3 cup of the filling to each tortilla.  Roll and place in baking dish. 

Once all of the enchiladas are in the casserole dish, pour the sauce over the enchiladas and scatter 4 ounces of shredded Colby-Jack cheese on top.  Bake at 350° for 30 minutes. Top with chopped green onion tips and cilantro