Spinach and Garlic Confit Pizza w/ Local Mustard Flower and Limonato

Posted by Olivia on Monday, April 7th, 2014

Spinach and Garlic Confit Pizza w/ Local Mustard Flower and Limonato

We thought we would share the recipe for one of the first pizzas served by our brand new Pizza on the Piazza Chef, Andrea Powell. This one in particular sings to the Spring Sonoma season with its mustard flower garnish. Mustard flower is the most popular cover crop in the Sonoma Valley and is in full bloom. We never thought it would be so delicious on pizza paired with garlic and Limonato Olive Oil! Give it a try!

Click Here for Andrea's Pizza Dough Recipe >>

Made with these products from The Olive Press:

  • 1 recipe of pizza dough
  • 1 pint of ricotta cheese, drained
  • 1 lemon, zest only
  • 3 tablespoons chopped Italian parsley
  • 2 tablespoons chopped tarragon
  • 2 cups mozzarella
  • 2 cups baby spinach, chopped
  • For garnish
  • Olive Press Limonato olive oil
  • fresh herbs
  • mustard flowers

  1. Prepare the pizza dough as directed. In a small bowl mix together the ricotta, lemon zest, fresh herbs and salt and pepper to taste. To assemble pizzas divide toppings evenly amongst the prepared crusts using a light hand. You don't want the pizzas to be too heavy with ingredients and your crust should stay light and crispy. Bake in your hot oven for 12-18 minutes, or until the underside of the crust is crispy and the cheese bubbly. Garnish with a drizzle of the Limonato Olive Oil and fresh herbs.
  2. Preheat the oven to 500 degrees F. Place a pizza stone in the oven to heat. In the meantime, press out the dough. Place a ball of dough on a lightly floured surface. While turning the dough, press down on its center with the heel of your hand, gradually spreading it out to a circle 7 to 8 inches in diameter for small pizzas, 12 to 14 for larger pizzas. Alternatively, use a rolling pin to get an even circle. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then top the pizza as you like. You can transfer the pizza to a lightly oiled pizza pan if you like, or bake it directly on the stone.
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