Ham, Spinach and Potato Pizza
- Level: Intermediate
- Yield: two 12-inch pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1233
- Total Fat
- 55
- Saturated Fat
- 19
- Carbohydrates
- 129
- Dietary Fiber
- 12
- Sugar
- 7
- Protein
- 58
- Cholesterol
- 138
- Sodium
- 1394
- Total: 2 hr 35 min (includes rising time)
- Active: 45 min
Ingredients
Dough:
1 1/3 cups (173 grams) all-purpose flour, plus more for dusting
2/3 cup (86 grams) whole-wheat flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon instant yeast
1 cup (236 milliliters) lukewarm water
Toppings:
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1 medium shallot, thinly sliced
8 ounces fresh mozzarella, torn
2 handfuls fresh spinach
6 ounces thick-cut (3/8-inch) sliced ham, cut into 1/2-inch pieces
6 ounces rainbow fingerling potatoes, thinly sliced (1/8- to 1/16-inch-thick)
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for sprinkling
Grated Parmesan, for sprinkling
Handful chopped fresh parsley
Directions
- For the dough: Combine the flours, salt, sugar and yeast in a medium bowl. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours or up to overnight.
- Position a pizza stone or inverted baking sheet in the oven and preheat to 475 degrees F.
- Cut out 2 big sheets of parchment paper, and dust liberally with flour. Divide the dough into two pieces, and place each on a piece of parchment. The dough will be very sticky, so don't be shy in dusting it with enough flour as needed to handle it. Roll out on the parchment until the dough is very thin and about 12 inches in diameter, dusting with flour as needed.
- For the toppings: Brush each round with 1 tablespoon olive oil and top them with the garlic, shallot, mozzarella, spinach and ham. Toss the potatoes with the remaining tablespoon olive oil in a medium bowl and distribute the potatoes over the pizzas in a single layer, not allowing the potatoes to overlap. Sprinkle everything with a good pinch of salt and a few turns of pepper.
- Using a pizza peel or baking sheet, slide one of the pizzas on its parchment onto the pizza stone and bake until the cheese is splotchy with brown marks and the potatoes are browned, about 12 minutes.
- Sprinkle with crushed red pepper, Parmesan and parsley. Repeat with the remaining pizza, and enjoy!