Spinach Pizza Crust

On episode 122 of the Catholic Foodie, I shared with you a recipe for spinach pizza crust. I got it  from Pizza Pizzazz by Richard Erickson. I’ve had that little cookbook for a long time. I bought it probably 20 years ago. Or longer. Amazingly, you can still find a few copies over at Amazon.com.

We really enjoyed the spinach crust, and I thought I would share it with you here.

Here is a crust to make your pizza uniquely yours. It requires no rising time, and it can be made in less time than it takes to defrost the spinach.

• 1 package (10 ounces) frozen, thawed chopped spinach
• 1/4 cup butter
• 1/2 cup milk
• 1 large egg
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt

1. Preheat oven to 450.
2. Drain spinach in a colander and squeeze in paper towels or with hands to remove all moisture.
3. In a small pan melt butter, stir in spinach and cook over low heat for 5 minutes. Remove from heat and stir in milk and egg.
4. In a large bowl combine 1 3/4 cups of the flour with the baking powder and salt, mix well and add the spinach mixture. Reserve 1/4 cup of the flour to make a firmer dough, if needed.
5. Grease a 12-inch pizza pan or a 10×14-inch cookie sheet. Place dough on pan and cover with wax paper. Roll out to an even layer pushing up around the edges to form a border. Remove the wax paper.
6. Bake crust in a preheated 450 oven for approximately 15-20 minutes, then add toppings and bake until done.