No-Knead Spinach and Mushroom Pizza


4 cups flour, plus more for dusting dough

1/4 teaspoon yeast

1 1/2 teaspoons fine sea salt

1 1/2 cups water

4 tablespoons olive oil, plus more for the pan

4 garlic cloves, crushed and chopped

4 cups mushrooms of choice, any will do

4 cups baby spinach

4 cups mozzarella cheese, grated

2 oz. Parmesan cheese, grated

1 bunch fresh basil

Combine flour, yeast and salt, then pour over water and mix thoroughly.

Wrap the bowl with plastic wrap and place a kitchen towel on top.

Put bowl in a warm spot and let dough rise until doubled in size, 8 hours to 12 hours.

Preheat oven to 450 degrees and grease a baking dish with oil.

Flour work surface and put the dough on it, then divide dough into 4 equal balls to make 4 pizza crusts.

Flour your hands and gently work and stretch each pizza ball a crust.

Transfer crusts onto a prepared baking sheet.

In a bowl, whisk together olive oil with garlic and brush each pizza crust with a tablespoon of the mixture.

Top with 1/4 of the mushrooms and spinach, followed by a 1/4 of the mozzarella and put 1/4 of the Parmesan on top.

Put the pizza in the oven and bake until the crust is golden-brown on the bottom and around the edges, 10-15 minutes.

Remove pizza from the oven and top with basil leaves, then slice and enjoy.
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