Sherrys Spinach Potato And Onion Pizza Food

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HAM, SPINACH AND POTATO PIZZA



Ham, Spinach and Potato Pizza image

Provided by Molly Yeh

Categories     main-dish

Time 2h35m

Yield two 12-inch pizzas

Number Of Ingredients 17

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
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

Steps:

  • 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!

SPINACH AND POTATO PIZZA



Spinach and Potato Pizza image

Make and share this Spinach and Potato Pizza recipe from Food.com.

Provided by krazynthekitchen

Categories     Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
1 lb frozen pizza dough, thawed
8 ounces yukon gold potatoes, thinly sliced
1/2 teaspoon salt
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded gruyere cheese

Steps:

  • Preheat oven to 475. Brush bottom of a 16 by 11 inch rimmed baking sheet with 1 tablespoons olive oil. Press and stretch dough evenly to cover bottom of sheet. ( If dough resists at first, let it rest for a minute before continuing.).
  • Toss potatoes with 1 tablespoons olive oil and scatter over dough. Sprinkle with salt. Scatter spinach over potatoes. Sprinkle with cheese.
  • Bake until underside of crust is golden ( lift an edge of pizza with a spatula to peek.) and cheese is bubbling, about 20 minutes. Let stand 5 minutes on a wire rack before slicing.
  • Tips: If Gruyere is too strong for your taste, substitute Jack cheese. Or give the pizza a Greek flair with crumbled feta. Sprinkle on chopped sun dried tomatoes and oregano, too.

Nutrition Facts : Calories 241.1, Fat 15.9, SaturatedFat 6.1, Cholesterol 29.7, Sodium 436.4, Carbohydrate 14.5, Fiber 3.1, Sugar 1.1, Protein 11.7

ROASTED ONIONS, POTATOES, AND SPINACH



Roasted Onions, Potatoes, and Spinach image

This is one of my favorite side dishes, from an issue of the Vegetarian Times. I vary the herbs almost every time I make it, but have posted it as written here. Preparation and cooking times are estimates, sometimes the vegetables seem to cook faster. Just be sure not to overcook the spinach! :)

Provided by GoKittenGo

Categories     Spinach

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 large onions, halved and peeled
1 1/2 lbs red potatoes, scrubbed
2 cloves garlic, peeled and partially crushed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 bay leaf
1 teaspoon chopped fresh rosemary
2 tablespoons vegetable broth or 2 tablespoons water
4 cups spinach, rinsed and chopped
salt and pepper

Steps:

  • Preheat oven to 400 degrees Farenheit.
  • Lightly oil a large roasting pan.
  • Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
  • Trim ends off onions, and cut into wedges from end to end.
  • Cut potatoes in large wedges.
  • Place potatoes and onions in bowl with dressing, toss well.
  • Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
  • Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
  • Add spinach, and cook for about 10 minutes more.
  • Alternatively: Sautee spinach and top with potatoes and onions.

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