Mix the milk and yeast together in a large mixing bowl. Stir in the flour, salt, and 1 TBSP of olive oil. Continue to stir until a dough is formed then transfer to a lightly floured surface and knead by hand for about 5 minutes. Form the dough into a ball and transfer to a large clean mixing bowl. Drizzle 1 tsp of olive oil on top of the dough then flip the dough around a couple times to coat in the oil. Loosely cover the bowl and set aside to rise until doubled in size, about 1 hour.
Preheat oven to 425° F. Lightly flour a baking sheet and set aside.
Heat 1 TBSP of olive oil in a saute pan over medium-high heat. When the oil is hot add the spinach and cook, stirring often, until wilted, about 2 minutes. Take off the heat and stir in the lemon zest, lemon juice, salt, cumin, and freshly ground pepper.
Punch down the dough and separate into 4 equal size pieces. Form each of the pieces of dough into a an oval shape roughly 10x4-inches and place on the baking sheet.
Spread the spinach evenly down the center of each dough oval leaving a 1/2-inch edge all the way around. Sprinkle the cheese and black olives on top of the spinach. Pinch the edges of the dough up to form a crust all the way around and pinch the ends into a point (they should end up looking like boats with the filling in the center).
Bake in the preheated oven for 15 to 17 minutes or until crust is golden brown.
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