Roman-Style Spinach Pizza

Name: Roman-Style Spinach Pizza
Ingredients: basic pizza dough, or 2 pounds purchased dough, or 2 large or 4 to 6 individual-sized pre-baked crusts; 4 pounds spinach, tough stems discarded, or 2 packages chopped frozen spinach; 2 tablespoons minced or pressed garlic; 6 tablespoons golden raisins, soaked in water to cover until plumped, about 15 minutes, then well drained; 6 tablespoons pine nuts; 1/4 cup unsalted butter, melted; salt; freshly ground black pepper; vegetable oil for brushing, if using a pizza screen or pizza pan; cornmeal for dusting, if using a pizza peel; olive oil, preferably extra-virgin, for brushing crust; 4 cups freshly shredded Italian Fontina cheese, about 20 ounces

micoopkitchen.com

A very exotically accented pizza using pine nuts and golden raisins makes this one of my most asked for dinner choices!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at micoopkitchen.com.

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Cooking tools:

Pizza screen
Pizza pan
Pizza peel
Rolling pin
Pastry brush
Pizza cutter
Cutting board
Oven
Stove
Saute pan
Skillet
Colander
Mixing bowl
Chef's knife
Measuring cup
Measuring spoon
Spoon
Tongs
Cutting tray
Fine-mesh sieve
Aluminum foil

Ingredients

basic pizza dough, or 2 pounds purchased dough, or 2 large or 4 to 6 individual-sized pre-baked crusts
4 pounds spinach, tough stems discarded, or 2 packages chopped frozen spinach
2 tablespoons minced or pressed garlic
6 tablespoons golden raisins, soaked in water to cover until plumped, about 15 minutes, then well drained
6 tablespoons pine nuts
1/4 cup unsalted butter, melted
salt
freshly ground black pepper
vegetable oil for brushing, if using a pizza screen or pizza pan
cornmeal for dusting, if using a pizza peel
olive oil, preferably extra-virgin, for brushing crust
4 cups freshly shredded Italian Fontina cheese, about 20 ounces