Before last weekend's Super Bowl, you might have seen the Baking Steel's pizza face off between a Seattle Skittle pizza and a New England sausage pie. As much as we love Marshawn Lynch around here, I don't think many of us are sprinkling Skittles on our 'za. Ann Osbourne Peavey, who commented on the Baking Steel Facebook post, called for a "REAL Seattle pizza" with Uli's Famous Sausage and Beecher's Cheese among other ingredients. With thanks to Ann for the inspiration, I bring you this week's #FridayNightSlice -- an Andouille and Crimini Mushroom pie topped with mozzarella and Beecher's Flagship. Now that's a Seattle pizza.
Superbowl Sunday is one of the biggest days of the year for pizza consumption. And it's probably the longest you'll ever wait for pizza to be delivered. Why not take pity on your pizza guy and make your own?Grab some dough while you're out stocking up on snacks today and have a go at this Spinach and Feta Cheese Greek-za. #GoHawks
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Take your dough out of the fridge and let it sit on the counter for 1 hour before baking. At the same time, preheat Baking Steel at 500F.
Heat a large skillet over medium heat. Add olive oil and garlic. Cook the garlic for 1 minute to flavor the oil, add spinach and cook for 2-3 minutes until wilted. Squeeze the water out of the spinach in a tea towel and set aside. You don't have to go crazy and squeeze the life out of it, you just want to get rid of most of the liquid.
In a small bowl, stir together the marinara sauce and oregano, if using.
When ready to put your pizza together, turn the oven up to 525F. On a pizza peel lightly dusted with flour, stretch the dough into an ~ 10 inch circle and spread on the sauce, leaving about a 1 inch border. Add the mozzarella cheese and bake for 6-7 minutes until the cheese is just beginning to brown. Remove from the oven, add the spinach and feta and cook for ~ 2 minutes more.
