Recipe courtesy of Caserta Pizzeria
Wimpy Skippy
Total:
50 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 12 ounces canned cooked spinach
  • 1 teaspoon salt 
  • 1/2 teaspoon granulated garlic 
  • 1/2 teaspoon ground black pepper 
  • 1/2 teaspoon crushed red pepper 
  • 4 ounces black olives 
  • 1/4 cup corn oil
  • Six 6-inch rounds pizza dough
  • 12 ounces shredded mozzarella 
  • 4 ounces sliced pepperoni 

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, mix the spinach with the salt, garlic, pepper and red pepper. Mix the olives into the spinach. Add 2 tablespoons of the oil and mix well. Cover half of each pizza round with the spinach mixture. Fold the dough over the spinach, making a half-moon shape. Do not pinch the ends. Brush the dough lightly with the remaining 2 tablespoons corn oil. Bake until light golden brown, 15 minutes. Cool slightly (but not totally cold), open the dough to reveal the spinach filling, and then cool completely.

Once cooled, spread the mozzarella to cover each entire pie and top each with the pepperoni. Bake open-face until the cheese melts and bubbles, about 10 minutes. Fold back into a half-moon shape, making sure the spinach is on the bottom, and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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