White Spinach Pizza (Pizza Night!) CPK White Pizza Copycat Recipe -ish
Fresh spinach, feta and mozzarella cheese on a roasted garlic oil-brushed crust. A homemade version of CPK White Spinach Pizza.
|New photos added in 2015, same yummy recipe!|
2015 Update: I've been heading to the farmer's market down the street for a weekly bag of spinach, and I knew I wanted to take better photos of this tasty recipe. Enjoy!
|Goodness this pizza is good. When the leftovers are long gone and I get drooly just typing up the post, you know it's good!|
I got spinach in the farm share this week, for the first time since Spring. I love seasonal eating (and apple and spinach smoothies, but that's another post for another week)!
I didn't really set out to make a copycat of the California Pizza Kitchen White Pizza, but ever since I tried the roasted garlic oil on this pizza it has opened my world to other options. Now, I must say from the start that this pizza is not an exact copycat of the CPK white spinach pizza I've gotten from my grocery store. First of all, the CPK crust is just too thin for my tastes. I don't need a deep dish pizza, but something a bit thicker than the cardboard circle it's on is what I prefer. I also like the combination of spinach and feta cheese, instead of just the usual Italian blend on the CPK white spinach pizza, so I added some. In other words, it's a Farm Fresh Feast White Spinach Pizza!
Thanks to Heather from In Her Chucks, I learned how to make a photo collage from PicMonkey (try it yourself! Then share on my FB page!). So I'm going to show you how I turn a ball of dough into a pizza crust. If you've never tried it-go get a ball of dough and do it! Where could you get a ball of dough? If you're fortunate to live near a Trader Joe's grocery store, they have them cheap in the sliced meat/cheese refrigerator case--three flavors, too! In other grocery stores, try the freezer case with the bread dough (look very high or very low, it is not prominently placed). Try the fresh foods/deli area-sometimes near the ready-to-bake pizzas are bags of dough. Try your local bakery-they may sell balls of pizza dough. Or try a pizza parlor. I tried this once but was so shocked at the price they quoted me (something like $5 for a 1 lb ball of dough? Are you kidding me?) that I haven't asked again.
|Pay no attention to my daughter's mess (made you look!) We share a work table. Oil your hands and the dough, and just keep pressing and turning until the pie is the size and thickness you want.|
For more recipes using spinach, please see my Spinach Recipes Collection, part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, farmer's market, and generous gardens. For more pizza recipes, please check out the Visual Pizza Recipe Index and my Friday Night Pizza Night Pinterest board.
|I remembered the garlic! Red sauce and pepperoni for the kiddie pizza.|
|I cannot stress this enough-oil and parchment paper are your friend. Without them easy crust at home is very hard!|
White Spinach Pizza
1 clove roasted garlic (if you don't have a stash in the freezer like me, mince a clove and continue)
2 Tablespoons olive oil
1 pound ball of pizza dough (see my Pizza Primer here)
2 cups torn spinach leaves
1/3 to 1/2 cup crumbled feta cheese
1 cup shredded Italian blend cheese
Penzey's Pasta Sprinkle or other Italian blend seasoning mix
Preheat oven to 450 degrees Fahrenheit. I have a baking stone that lives in my oven, and I cook my pizzas on that. If you don't, use a cookie sheet.
In a small skillet, warm the oil and garlic together over low-medium heat, whisking to get the garlic to 'melt' into the oil. Go help a kid with an essay and forget about the garlic for at least 10 minutes, until the bits of it are slightly browned but not burnt. Or just warm and whisk for 5 minutes, your choice. I don't know why I have to help with homework on Pizza Night.
Brush the warmed garlic oil across the pizza dough. Scatter the spinach across the top (I tore as I scattered, but I started with large stems of spinach--oh, if you have large stems like me, give the stems to the composting pigs and just use the leaves). Sprinkle feta cheese over top, then the shredded Italian blend. Shake Italian seasoning over the pizza. Slide the whole thing, parchment and all, into the oven. Bake at 450 degrees for 7-9 minutes. Shake the pizza off the parchment and onto the stone (or sheet). Bake an additional 3-5 minutes until the cheese is browned and bubbly. Cool on a wire rack then slice and serve. Enjoy!
This post is linked on What's In The Box at In Her Chucks and the Farm Girl Blogfest at Fresh Eggs Daily--check it out!