 STUFFED PIZZA THREE WAYS |
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Spinach & Fontina Pizza:: |
3 tbsp (45 ml) extra virgin olive oil
2 cloves garlic, peeled crushed
1 bunch spinach
salt to taste
1 pizza dough (*see basic dough recipe)
2 oz (75 g) fontina cheese, sliced |
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Escarole, Anchovy, Pine Nut & Raisin Pizza: |
4 tbsp (60 ml) extra virgin olive oil
3 anchovies, plus extra anchovies, for topping
2 garlic cloves, crushed
1 cup (250 ml) olives
1/2 cup (125 ml) pine nuts
1/2 cup (125 ml) raisins
1 bunch escarole
1 pizza dough (*see 'basic dough' recipe)
* 3 additional anchovies optional |
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Prosciutto Cotto and Scarmoza Pizza: |
1 pizza dough (*see 'basic dough' recipe)
4 oz (100 g) prosciutto cotto, sliced
2 oz (75 g) smoked scarmorza, thinly sliced
5 - 7 sun-dried tomatoes, chopped
extra virgin olive oil, for brushing
salt to taste |
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To start your Spinach & Fontina Pizza: |
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Preheat oven to 400 degrees Fahrenheit. |
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In a frying pan heat the olive oil and brown the garlic. Add
spinach and saute until wilted. Add salt to taste and let cool. |
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Stretch out dough and roll out on a lightly floured surface.
Add the sauteed spinach onto one half of the dough and top with slices of fontina cheese.
Fold the dough over. |
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Pinch the opposite ends of the dough together. Lightly brush the
dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes. |
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Yield: 2 servings |
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To start your Anchovy, Pine Nut & Raisin Pizza: |
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Preheat oven to 400 degrees Fahrenheit. |
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In a frying pan add olive oil, anchovies and brown the garlic.
Add olives, pine nuts, raisins and fry together for another minute. Add the escarole and
cook until wilted. |
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Stretch out dough and roll out on a lightly floured surface.
Add the sauteed escarole onto one half of the dough. Additional anchovies may be added.
Fold over. Pinch the opposite ends together. |
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Lightly brush the dough with olive oil and sprinkle with salt.
Bake for approximately 15 minutes. |
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Yield: 2 servings |
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To start your Prosciutto Cotto & Scarmoza Pizza: |
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Preheat oven to 400 degrees Fahrenheit. |
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Stretch out dough and roll out on a lightly floured surface.
Add the prosciutto cotto, scarmoza and sun-dried tomatoes onto one half of the dough. |
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Fold over. Pinch the opposite ends together. Lightly brush the
dough with olive oil and sprinkle with salt |
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Bake for approximately 15 minutes. |
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Yield: 2 servings |
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