🍕 Smoked Mozzarella and Spinach Pizza
📝 Description:
A smoky, cheesy twist on a classic veggie pizza. This Smoked Mozzarella and Spinach Pizza combines a chewy, golden homemade crust with rich, melted smoked mozzarella, tender sautéed spinach, and aromatic garlic for a flavor-packed experience. Perfect for pizza night, whether you’re entertaining or just treating yourself.
🧾 Ingredients:
For the Crust:
- 1 cup warm water (about 110°F / 43°C)
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
For the Toppings:
- 2 cups fresh spinach (roughly chopped)
- 2 teaspoons olive oil
- 2 cloves garlic (minced)
- 1 1/2 cups smoked mozzarella cheese (shredded or thinly sliced)
- 1/2 cup regular mozzarella (optional, for extra meltiness)
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- Cornmeal or flour (for dusting the baking surface)
🍽️ Servings:
Makes 1 large pizza (12–14 inches)
Serves 2–4 people
👩🍳 Instructions:
1. Make the Dough:
- In a large bowl, combine warm water, yeast, and honey. Stir gently and let sit for 5–10 minutes until foamy.
- Add olive oil, salt, and flour gradually, mixing until a dough forms.
- Knead on a floured surface for 7–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
2. Prepare the Toppings:
- Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
- Add chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Set aside.
3. Assemble the Pizza:
- Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
- Roll out dough into a 12–14 inch circle on a floured or cornmeal-dusted surface.
- Transfer to a baking sheet or preheated pizza stone.
- Evenly distribute the spinach and garlic mixture over the dough.
- Top with smoked mozzarella and optional regular mozzarella.
- Sprinkle crushed red pepper flakes if desired.
4. Bake:
- Bake for 12–15 minutes or until the crust is golden and cheese is bubbly and slightly browned.
- Remove from oven, let cool for 2–3 minutes, then slice and serve.
💡 Tips:
- No smoked mozzarella? Add a drop or two of liquid smoke to regular mozzarella while melting it over low heat.
- Want a crispier crust? Brush the edges with olive oil before baking.
- Add protein like grilled chicken or prosciutto for a more filling meal.
- Use a pizza stone for best results—it gives a crispy, pizzeria-style crust.
🥗 Nutritional Information (Per Slice – based on 8 slices):
- Calories: ~230
- Protein: 10g
- Carbohydrates: 24g
- Fat: 10g
- Fiber: 1.5g
- Calcium: 20% DV
- Iron: 8% DV
Values may vary based on cheese and portion sizes.
🌿 Health Benefits:
- Spinach is rich in iron, fiber, and antioxidants, promoting heart and bone health.
- Smoked mozzarella provides protein and calcium, supporting muscle and bone function.
- Homemade crust lets you control ingredients and avoid preservatives or excess sodium.
- Garlic offers immune-boosting and anti-inflammatory properties.
❓ Q&A:
Q: Can I make the dough ahead of time?
Yes! Store the dough in the refrigerator for up to 3 days or freeze for up to 1 month. Let it come to room temperature before rolling out.
Q: Can I use store-bought crust?
Absolutely—just skip the dough step and start with your favorite pre-made crust.
Q: What can I use instead of spinach?
Try arugula (add after baking), kale (sautéed), or even mushrooms for a different texture and flavor.
Q: Is this pizza vegetarian?
Yes! Just make sure your cheese is made without animal rennet.
Would you like a printable version of this recipe or a fun illustrated recipe card?