Spinach Pizza Made With Whole Wheat Pastry Flour

rec spinach pizza.blog

There is so much more yummy goodness to this pizza than meets the eye – bacon, mushrooms, roasted red peppers, sweet onions, olives, Italian sausage, and black olives are hiding under that layer of mozzarella and spinach. The spinach is on top because it gets almost like “spinach chips” while the pizza bakes at 500 degrees. In doing so, they keep the other toppings from drying out, yet the cheese still peeks through and gets a bit browned. The shreds of Asiago are sprinkled on at the end, and the whole thing is popped back into the oven (turned off at this point) for a few minutes to soften the cheese. DH particularly likes the little puddles of pizza sauce that collect under the protection of the spinach!

I’m making eggplant Parmesan tonight with the leftover pizza sauce and mini penne. ;->

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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14 Responses to Spinach Pizza Made With Whole Wheat Pastry Flour

  1. gypsy97 says:

    I love most kinds of greens, and the spinach available now is so good. It really looks like a yummy pizza!

  2. It’s really hard, watching this mouthwatering photo at almost midnight!…… 🙂

  3. Kim says:

    Luscious! Soooo much better from the home oven.

  4. Lucy says:

    Mmmm that looks so yummy!

    • judilyn says:

      Indeed! The whole wheat pastry flour gave the crust a great “bite” that yielded to a heavenly inner component. It’s hard to describe.

  5. taphian says:

    My son just found out that your pizza looks like a painting from Kandinsky, hehe. If he wouldn’t have eaten spagetti right now, he would have licked the screen, Judie. He and we love pizza. This looks fantastic. I will try this out sooner or later. Virtual hugs, Mitza

    • judilyn says:

      I’ll take that as a great compliment! There is just something so satisfying about the crunch and ingredients in pizza that seem to appeal to almost everyone. If you have access to the whole wheat pastry flour, give it a try. I was really surprised with the results, and tried it only because I was out of regular whole wheat flour, which I usually use in all of my bread items.

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