Cast Iron Skillet Stuffed Spinach Pizza
I must confess, the entire time I was making this lovely little stuffed spinach pizza pie, I was singing that song by Dean Martin to myself–you know, the one where he’s crooning “when the moon meets your eye,”–or is it “the sky?”–“like a big pizza pie, that’s amore…” I always butcher song lyrics.
Anyway, fun in the kitchen tonight! My mom (aka “Nana”) was here today, and after I finished writing, I got to do some cooking (my favorite). Ever since I found a friend’s famous stuffed spinach pie recipe in a box, I’ve been dying to make it. It’s so fun because you make it in a cast iron skillet! The recipe, and photos …
First, you roll out some dough. I love playing with dough.
Then, you get your ingredients prepped:
Next, you assemble:
Then you admire your work (with flour on your nose):
Then you get cute, and draw a little heart into the top of the crust, before baking, with a knife:
Oh yes, and then you eat it.
Cast Iron Skillet Spinach Pizza
Adapted from a recipe by Yong Park
For the dough:
4 cups flour (I used 3 cups of all purpose flour and 1 cup of whole-wheat flour)
1/2 teaspoon salt
1 package yeast
1/2 cup olive oil
1 cup water (or a little more, if needed)
For the stuffing:
1 package of frozen spinach (I used a bag of organic frozen spinach from Trader Joe’s)
8-10 crimini mushrooms, sliced (I didn’t have any, so I opted out this time)
1 onion, diced
4 cloves of garlic, minced
1 block of mozzarella cheese (I used fresh mozzarella, which is all I had in the fridge)
Marinara sauce, for dipping
Dissolve yeast in warm water. Add one teaspoon of sugar to help activate it. After about 3-4 minutes, the yeast should be starting to froth a little. Add the olive oil to the water-yeast mixture. Meanwhile, in a large mixing bowl, mix the flower and salt together, then add in the yeast-oil mixture. Stir until combined and knead for five minutes on a floured surface (or use the dough hook attachment on your mixer, as I did). Let the dough rise in a warm place for about an hour.
In your cast iron skillet, saute the onion and garlic until soft in 2 tablespoons of olive oil. Next, add in the spinach. Cook on medium-high heat for a few minutes, then transfer to a medium bowl and set aside. When the mixture is cool, you want to drain it (either using a colander, or by spooning off some of the liquid) a bit. Note: This helps prevent a soggy pizza.
Wipe out your cast iron skillet (don’t burn yourself!) and when the dough is ready, roll it out on a floured surface into two sections (bottom and top). Press the bottom into the cast iron skillet, being sure that it cups up the sides, too. Then, mix in the grated (or diced) mozzarella into the spinach mixture, before adding into the skillet (this is the stuffing, guys). Then, top with the top crust and crimp the edges a bit. You can get cute and cut out a heart or something with a knife on the top of the dough. Bake at 375 degrees for about 20 minutes or until the top of the crust looks just slightly golden brown. Serve pie style on a plate, with little ramekins filled with marinara sauce for dipping. Enjoy!