Rustic spinach pizza is quick and simple to make and perfect for any occasion — an aperitif, a snack, or a family dinner. It’s ready in less than an hour, including oven time, so it couldn’t be easier. If you want a more elaborate rustic pie to challenge yourself, I can only suggest trying the legendary Galician empanada with vegetables and tuna.
Try this rustic pie with other fillings too, for example sautéed broccoli rabe with sausage, or peppers and provolone, or Tropea onions sautéed with hard-boiled eggs. This version is very simple, with spinach sautéed in a pan, grated Parmesan, egg, all enclosed in a flaky dough that’s very easy to prepare.
If you’re ready, preheat the oven and let’s start cooking!!
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 3.4 fl oz water
- 1/4 cup olive oil
- 1 teaspoon salt (scant)
- 1/2 packet instant baking powder for savory preparations
- 1 2/3 cups spinach, cooked (boiled)
- 1/2 cup grated Parmesan
- 1 whole egg
- 1 clove garlic
- to taste olive oil, salt and pepper
Preparation
You can use fresh or frozen spinach for this rustic pie. Blanch them in salted water and, after draining, weigh out the amount called for in the recipe. Put three tablespoons of olive oil and one whole clove of garlic in a pan, then sauté the spinach until dry. Let them cool and remove the garlic.
Meanwhile, prepare the dough for the pizza by placing the sifted flour in a bowl, then add the water, oil, salt and half a packet of instant baking powder for savory preparations. Knead until you obtain a smooth, homogeneous dough.
Take a springform pan 18/20 cm (about 7–8 inches) and grease the base and the sides with oil. If you have nonstick spray, spray the inside of the pan.
Divide the dough into two parts, one larger piece to line the pan from the base with an edge of at least 2 cm (≈ 3/4 inch) and a smaller piece to make the pie lid. Roll out the dough with a rolling pin, lay it in the pan and use your fingers to create the edge.
Put the spinach in a bowl together with the Parmesan and the beaten egg. Taste and add more salt if necessary and a pinch of freshly ground black pepper. Mix the spinach filling and then pour it into the pan, leveling the surface evenly.
Roll out the remaining dough into a disk, place it over the pie and seal the edges by pinching the dough. Use a skewer to make a few holes here and there on the top and bake for 30 minutes at 356°F in a convection oven, or at 374°F in a conventional oven.
When the pizza is cooked and golden, remove it from the oven and let it cool before removing it from the pan. It’s excellent served hot or cold. Try it with other fillings too — they just need to be dry and compact.
