Pizza with Spinach, Feta & Garlic Confit

Name: Pizza with Spinach, Feta & Garlic Confit
Yield: Makes one 10- to 12-in [25- to 30.5-cm] pizza
Cuisine: Italian
Ingredients: 2 tsp olive oil; Pinch of dried oregano, preferably Sicilian; Semolina flour for dusting; One 6½-oz [185-g] ball Gjelina Pizza Dough, proofed and stretched until 10 to 12 in [25 to 30.5 cm] in diameter; 2 cloves Garlic Confit, roughly chopped; 4 cups [85 g] loosely packed spinach leaves, preferably Bloomsdale; 4 cups [85 g] loosely packed spinach leaves, preferably Bloomsdale; 1½ oz [40 g] feta cheese; 1½ oz [40 g] mozzarella cheese, cut into ½-in [12-mm] cubes; Pinch of dried oregano, preferably Sicilian

Preparation info

Makes
one
10- to 12 in [ 25- to 30.5 cm ] pizza

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Watching through the oven door as the pile of spinach on top of the pizza cooks down and the dough slowly becomes covered with salty feta and creamy mozzarella is, simply, rad. We use an heirloom variety of spinach called Bloomsdale, which has very curly leaves that char on the edges in a beautiful way as they cook.

Ingredients

Semolina flour for dusting
One 6½-oz [185-g] ball

Europe
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Pizza

Method

Place a pizza stone on the middle rack of your oven and preheat the oven to the highest possible setting, at least 500°F [260°C], for 1 hour. Lightly dust a pizza peel or a rimless baking sheet with semolina flour.

Using your forearms or the backs of your hands, transfer the st