It is always fun to have a pinot, pizza and painting night.
You will simply fall in love with this rich, delightful pizza. It is so light, garlicky and cheesy – that you really can’t not adore it. Olive oil and spinach sautéed to perfection on top and creamy goat cheese sprinkled in, let’s get to making this show stopper dish.
Is your mouth watering yet? Mine is. I might be partaking in my last night’s dinner for breakfast. Cold pizza anyone?
You will need (For the Crust): 1 packet of Bob’s Red Mill Gluten Free Pizza Crust Mix (you can buy this online for $3 or in your grocery stores), 2 cage free eggs, 2 tbsp. of olive oil, 1 ½ cup warm water, ½ cup parmesan, 2 tbsp. garlic powder and 2 tbsp. Italian seasoning.
(For the Toppings): 1 bag of baby spinach, 2 tbsp. olive oil, ½ cup goat cheese, 1 bag of mozzarella cheese and 1 tbsp. garlic powder.
First, you will want to preheat the oven to 425. Get it nice and toasty for that yummy crust that will be roasting in there soon.
In a bowl, pour in your gluten free pizza crust mixture. You will want to read the back of the packet for step-by-step instructions; but, I can tell you the gist of it too.
Crack two eggs into the mixture along with 1 cup of warm water. Mix and then drizzle in your olive oil.
In a tiny bowl, dump in your yeast mixture (that should have been in the gluten free packet) and add ½ cup warm water to it. Let it sit out for a few minutes, giving it time to activate – then add this separately to your crust dough. Mix into the dough.
For extra tastiness, add in ½ cup of parmesan cheese, 2tbsp. garlic and 2 tbsp. Italian seasoning to the dough mixture. Trust me – you will want to add these additional ingredients into the mix.
Use your hands to knead the dough into a nice little fluffy ball (just like this one pictured below).
Right after I dumped the yeast into the mix, so the bread was beginning to rise.
Spray a baking pan with some cooking spray and plop your dough mixture onto the surface of the pan. Do not worry about fitting the dough precisely into the pan perimeters – I like to make mine look artisan by just crudely spreading the dough out with my fingers.
Once the dough is spread to your crust thickness preference, glaze the top with an olive oil/garlic powder mixture. And then pop this in the oven and bake for about 5 minutes.
After 5 minutes, pull your crust out of the oven and add on the bag of mozzarella cheese to the top. I also sprinkled on some more Italian seasoning for more taste. Put it back in the oven for another 20 minutes.
In a separate pan on the oven, sauté your spinach. Just use olive oil and those washed spinach leaves to make those leafy greens to add on your pizza at the end.
After 20 minutes, pull out that cheese pizza and carefully scatter your spinach leaves on the top of that white pizza. Also, sprinkle your goat cheese on with the spinach. Let this cook for another 5 minutes (or until golden brown).
Let cool. Cut your pizza into square bits or pie shaped slices. But, most of all – enjoy your gluten free artisan pizza! And hey – make a night out of it while you eat on your pizza – be creative: paint, sing , craft.
My pizza night painting.