Description
This crispy-crust pizza is brushed with garlic olive oil, topped with spinach and creamy Havarti cheese and baked on a stone. Pair it with Cavit Pinot Grigio for a perfect summer meal.
Ingredients
Scale
- 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
- Prepare your pizza dough, using your favorite recipe. I used my Neapolitan pizza dough recipe, that needs to be made in advance.
- 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.
- 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.
- 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.
- Repeat process for the second pizza.
- Serve with a glass of Cavit Pinot Grigio.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main