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Socrates' Revenge Copycat Pizza

servings: 4
total time: 1 hour 45 minutes

Ingredients

  • DOUGH:
  • 1 cup warm water
  • 1 packet active dry yeast (2 1/4 tsp)
  • 1 TBSP honey
  • 2 TBSP plus 1 tsp olive oil
  • 3 cups bread flour
  • 1 tsp salt
  • TOPPINGS:
  • 1/4 cup olive oil
  • 4 ounces fresh baby spinach leaves, stems trimmed
  • 2 garlic cloves, minced
  • 4 ounces mozzarella cheese, shredded
  • 4 ounces fontina cheese, shredded
  • 4 ounces feta cheese, crumbled
  • 1/4 cup sliced red onion
  • 1/4 cup sliced black olives
  • 1/4 cup sliced green olives
  • 1 Roma tomato, chopped

Directions

  1. DOUGH:

  2. In a large bowl or bowl of a stand mixer combine the water, yeast, and honey. Add the flour, salt, and 2 TBSP of the oil, mix until well combined and dough pulls away from sides of bowl.

  3. Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.

  4. Form the dough into a ball and place in a large bowl with the remaining 1 tsp of olive oil. Flip the dough ball around to cover in the oil then loosely cover the dough and put in a warm place to rise for about 1 hour.

  5. THE PIZZA:

  6. Preheat the oven to 450°F. Lightly oil a large 16-inch pizza pan or a baking sheet and set aside.

  7. Heat the olive oil in a saucepan over medium-low heat. Add the fresh spinach to the pan. Cover the pan and cook, stirring occasionally, until the spinach is wilted, about 3 minutes. Take off the heat and stir in the garlic.

  8. Punch down the dough then stretch it to fit on your oiled pizza pan. Spread the top side of the dough with the spinach, oil, and garlic mixture then sprinkle on the cheeses. Top with the remaining ingredients (red onion, olives, tomato).

  9. Bake in the preheated oven for 14 to 17 minutes or until crust is golden brown.

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