Spinach, Red Pepper And Carrot Pizza
serves 4
Use leftover spinach bread and orange braised peppers and carrots to make this quick vegetarian pizza.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 pound reserved defrosted frozen bread dough from spinach bread
2 to 3 tablespoons cornmeal
3 cups shredded mozzarella
1 cup reserved spinach mixture from spinach bread
1 cup reserved orange braised peppers and carrots
prep: 15 minutes
total: 1 hour
pizza stone
pan
1. If you have a pizza stone, place it in the oven and preheat to 425F for at least 30 minutes. If you don't have a stone, just preheat the oven.
2. Meanwhile, knead the dough into a ball. Then pat, pinch, roll, throw or whirl the round of dough into something that looks like a pizza crust. Place on a baking sheet or pizza pan that has been dusted with cornmeal.
3. Scatter the mozzarella over the pizza, concentrating the cheese closer to the perimeter than the center. Scatter the spinach and peppers and carrots evenly over the top.
4. If you have a stone, slide the pizza from the sheet directly on to the hot stone. If not, just bake on the pan in the preheated oven. Bake for 30 minutes, until the topping is bubbling and the crust is puffed and brown.
