SPINACH AND HAVARTI PIZZA RECIPE

Spinach And Havarti Pizza Recipe - crispy pizza crust, brushed with garlic olive oil, topped with spinach and creamy Havarti cheese and baked on a pizza stone. Paired with Cavit Pinot Grigio, this Havarti pizza is perfect for spring and summer.

Prep Time    : 15 minutes

Cook Time   : 15 minutes

Total Time    : 30 minutes

INGREDIENTS

·         1 pound homemade or store bought pizza dough

·         2 tbsp garlic infused olive oil — plain olive oil is fine

·         1/2 cup crushed tomatoes

·         2 cups spinach — chopped and packed

·         1 cup Havarti cheese — grated

·         1/4 tsp basil — dried

·         1/4 cup Parmesan cheese — grated

Other

·         4 tbsp flour or cornmeal for dusting

INSTRUCTIONS

1.  Prepare your pizza dough, using your favorite recipe. I used my Neapolitan pizza dough recipe, that needs to be made in advance.

2.   Preheat a gas grill to 450 F, (alternatively preheat oven to 450 F), placing the pizza stone on the grill or in the oven, before turning the heat on.

3.   Dust a pizza peel with flour (or corn meal).  (You can use parchment paper and top it with the flour, then spread the dough over it, but the parchment may burn).Divide dough in half. Spread one part of the pizza dough over the flour. Lightly brush with garlic olive oil. Spread half of the tomatoes, leaving 1/2 inch around the edges. Top with half of the spinach and Havarti cheese.

4.   Bake for 15 minutes, until the dough is cooked thoroughly and the cheese is melted. Sprinkle some dried basil on top and add half of the grated Parmesan.

5.   Repeat process for the second pizza.

6.   Serve with a glass of Cavit Pinot Grigio.

NOTES

·     Total time is greater than 30 minutes, if you decide to make your own pizza dough.

·         You can bake the pizza, using a pizza stone on a gas grill or in the oven.

NUTRITION

Calories: 804, Fat: 28g, Saturated Fat: 8g, Cholesterol: 20mg, Sodium: 2049mg, Potassium: 344mg, Carbohydrates: 114g, Fiber: 5g, Sugar: 16g, Protein: 27g, Vitamin A: 63%, Vitamin C: 17%, Calcium: 28.3%, Iron: 43.5%

Recipe from https:// cookinglsl. com

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