This Spinach Pizza Dough is simply superb! I just love hiding healthy ingredients into food, and in this case the pizza gets a nice dose of spinach added into the dough. It totally helps that this dough looks exactly like green play dough. My kids were absolutely thrilled with this offering. Pizza Dinosaurs, Pizza Crocodiles, Pizza Frogs, Pizza Witches, Pizza Christmas Trees, St Patrick’s Day Pizza – is there nothing spinach pizza dough can’t do? Spinach Pizza Dough for President!!
The recipe for this dough comes from my food blogger friend Vanessa at The Cheerful Kitchen. I’ve been meaning to try it and so happy to have this recipe in my repetoire now. It’s chewy and crisp at the edges, just like the best authentic Italian pizza you can imagine. Here is the original post. The Cheerful Kitchen is all about whole food recipes that make you feel good. I say yes to that!
You don’t need to have a Thermomix to make this recipe – I just decided to use mine to make it and post the instructions that way. Its very easy to make and you can figure out how to do it even by reading my Thermomix instructions. But check out the original post from The Cheerful Kitchen if there is any confusion.
This was one of those RARE times when cooking with my sons was actually enjoyable for me. Look, I’m keeping it real, here. Usually, the mess making and the non-following of directions makes me have a crazy eye twitch and feel like I’m on the brink of a nervous breakdown. This time, somehow the stars aligned: Baby James was being a little sweetie and I was feeling chilled out for some reason. It helps now that I now know the trick about pizza dough and olive oil. Up until this point I thought flour was the answer. Flour + Kids = No bueno, terrible sticky mess on hands, nervous eye twitch. Olive oil keeps all the stickiness at bay!
I find it is TONS easier to work with the dough if you put the base in the oven (or on BBQ hotplate like I did) first. Just for a few minutes so the base stiffens up before you add your chosen toppings. The first batch I made dinosaur pizzas. If I was a clever crafty type of person I’m sure I could’ve nailed it, but mine turned out more like an estranged love child between a Tyrannosaurus and Brontosaurus. The frog pizza was so bad that it doesn’t even get a photo on here. But none of this matters! It’s all part of the fun of course. Here is a link to my Christmas Tree Pizzas!
- 3 cups / 200g packed spinach
- 2½ cups / 500ml / 300g water
- 6 cups / 720g wholemeal spelt flour
- 2 tsp salt
- 2 Tbsp active dried yeast
- olive oil
- polenta or semolina (cornmeal)
- Place spinach and water in TM bowl and process on speed 8 for 1 minute, or until all the green flecks are gone. Pour into another container and set aside.
- Place flour, salt and yeast into TM bowl and blend on Speed 4 for 2 seconds to combine.
- With the TM cap off, slowly pour the spinach liquid into the TM Bowl while its mixing on speed 4.5.
- Once the liquid is all incorporated, turn TM to dough mode for 8 minutes.
- Turn out the dough onto baking paper that has been rubbed with olive oil and drizzle some more onto the dough.
- Shape into a big oval, then cut into 6 pieces. Form into balls, then cover with more baking paper. (Use more olive oil if the dough is sticky.) Allow to rise in a warm place for 1.5 hours, then knock the dough balls down and either knead into pizza shape or store for future use in fridge (good for 3 days) or freeze.
TO USE THIS DOUGH: 1. Preheat your oven to maximum with a pizza stone on the lowest rack for at least 20 minutes. Alternatively, heat your BBQ hotplate and side burners. Then turn off hotplate right before placing pizza on, but leave the other burners on - so that the pizza isn't over direct heat. 2. Add some oil onto a sheet of baking paper and put one of your six dough rounds on it. Use your hands to gently stretch and push the dough until it is the size you want it to be. 3. Sprinkle a pizza peal or large cutting board with lots of corn meal so the dough won't stick, and place your dough on it. (You could also simply place the baking paper in the oven for this first step to firm the base) 4. Slide the pizza off the peel and onto the heated pizza stone/BBQ hotplate. 5. Cook base for 2 minutes. 6. Take out, then add sauce, cheese and toppings. 7. Place the pizza back in directly on the pan/hotplate and cook for 10-12 minutes until melted and crispy on bottom. TO FREEZE - When your dough is done rising, wrap each section in plastic wrap and then place them into a storage bag. Thaw for at least 12 hours in the fridge. Allow any refrigerated dough to come to room temp for 30 minutes before using.