Spicy Spinach Pizza Recipes

Steps:

• Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened., Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes., Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

Steps:

• Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

Steps:

• Preheat oven to 450ºF (230ºC).
• In a small bowl, whisk together pizza sauce with Frank's Red Hot Original. Set aside.
• Drizzle a 12-inch (30 ½ cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. Sprinkle pan with cornmeal.
• Press pizza dough into the pan so that it covers the whole surface evenly.
• Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
• Bake pizza for 14-16 minutes until edges are browned and crisp.
• Remove from oven and let cool for 5 minutes, then drizzle with Frank's Red Hot Original and ranch dressing. Slice and serve.
• Enjoy!

Steps:

• Brush the prepared pizza crust with olive oil, making sure to cover it completely. I used one that's already rolled out. Place it on a well oiled pizza stone (don't make my mistake of not oiling the stone!!)
• Pat the leafy vegetables completely dry after washing them. Chop everything coarsely, except the jalapeno and onions - you want those finely chopped. Put all the vegetables in a bowl, drizzle with olive oil, add pesto paste, salt & pepper, and toss well.
• Pile the vegetables onto the pizza crust (residual juice and all) and put in the oven. Turn the oven to 325. Don't pre-heat the oven. The reason is that with so many vegetables, you want them to dehydrate a little while not letting the pizza crust get overdone.
• Peek in on it about every 15 minutes, and spread out the vegetables toward the edges of the crust as they wilt. Scoot dry bits from the edges toward the middle. Again, the idea is to let the vegetables dehydrate while cooking.
• When the veggies look cooked and have lost some volume (about 30 minutes), spread them out toward the edges again, and lay whole or chopped anchovy fillets and cheese on top. Turn the oven up to 375 and bake until the cheese is melted and golden - maybe 10-15 minutes or so.
• Remove from oven, cut into slices and serve. Note: some people think they don't like anchovies - but it's the anchovies that make this really taste great. The briny saltiness with the cheese and vegetables is surprisingly good. If you think you don't like anchovies, try using high quality fresh anchovies from a gourmet market. I used a jar of anchovies in olive oil. You can also chop the anchovies if you don't want the taste of bigger chunks. I like anchovies, so enjoy getting a big piece in a bite. Another note on pizza crust - a thin crispy crust works best for this pizza because of the volume and softness of the vegetables and the lack of a lot of cheese. A softer, or regular crust might get mushy.

Steps:

• In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute garlic in drippings for 1 minute. Add spinach; cook just until wilted. Drain spinach mixture on paper towels., In the same skillet, saute mushrooms in oil until tender; add the pepper flakes, salt and pepper. Transfer to a small bowl and let stand for 5 minutes. Stir in the mascarpone cheese, olives and pancetta. , Place crust on an ungreased pizza pan. Spread mushroom mixture over crust; layer with spinach mixture, provolone and Romano. , Bake at 450° for 10-12 minutes or until cheese is melted.

Steps:

• Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.