It had been a while since I made a pizza, and four bags of fresh spinach were beckoning to me from the refrigerator. Each bag holds only eight ounces, yet takes up a massive space in the refrigerator because of the air they put into the bags.
In retrospect, I made an enormous mistake in doing this. Sprinkling a few leaves on the TOP of the pie allows the intense heat to dry out the spinach appropriately. If they are on the bottom, all that moisture goes into the crust, and no amount of 525 degrees of heat and a baking stone will fix this error!
It was edible, so not wasted, but the crust was certainly less than ideal. Lesson learned.
We haven’t had the leftovers yet; I *think* I can dry out the crust by reheating it with my top-of-the-stove method in a non-stick, heavy frying pan. I will likely be dining alone on this experiment!
To add insult to injury, I made a second mistake – which I will confess in the next installment – titled “Pizza Problems”!