Author Topic: Spinach - what is the proper cooking method before use in pizza ?  (Read 21057 times)

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Offline canadianbacon

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Hi guys,

On Saturday night I made a pizza, the first one ever with spinach.

I thought I would ask this question, which is important to me....

Am I supposed to cook / steam the spinach before using it in a pizza ?

What I did was take a frozen package of spinach out of the freezer, and just let it thaw on the counter,
and then many hours later, when it had thawed, I put it into a strainer and used my hand to push the spinach down
and this got rid of most of the moisture in the spinach.

I then added this directly to my pizza, and baked the pizza like I always do.

I used a full package in the pizza, and now am unsure if I used too much, or if I was supposed to cook the spinach in some
way before using it.  I find the spinach taste quite strong, and am no thinking I made a mistake in my method.

Thanks for any info guys, I appreciate it.

Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.


Offline bolabola

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #1 on: March 26, 2007, 01:45:08 PM »
hey cb
I would recommend steaming fresh spinach since I know you make a quality pizza..after steaming allow it to cool down in a strainer and then squeeze out all the water in a clean cloth kitchen towel..
however if you insist on frozen you must first boil it as directed on the package then press all the water out in a strainer..for a nice added touch saute the spinach with a little olive oil and garlic making sure to not over cook and turn the spinach brown..
chow..
Pizza Rocks

Offline dirtydave

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #2 on: March 29, 2007, 07:09:09 PM »
I have used frozen chopped spinach in pizza and it has worked out well.  I thawed it, squeezed the water out of it and sautéed it in a little olive oil and added some salt and pepper and some chopped garlic. Tastes great and may even be good for you.

Dave

Offline shango

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #3 on: March 30, 2007, 12:14:41 AM »
perhaps you could wilt in bowl with just a little salt.  Maybe a little lemon (vinegar?) and olive oil too?


or use it sparingly and raw, cook very quickly in wood burner...
pizza, pizza, pizza

Offline Jack

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #4 on: March 30, 2007, 10:56:38 AM »
I used washed and dried raw leaves, less the stalks, on top of the sauce and below the cheese.  It makes it past my 11 and 13 year olds just fine.  I have never tried anthing besides fresh.

Jack

Offline canadianbacon

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #5 on: April 19, 2007, 08:57:08 AM »
Hi guys,

Thanks for all the great info.  My wife bought some more this week ( frozen) and I'm going to
try it again this weekend.

thanks again !
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline nepa-pizza-snob

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #6 on: May 17, 2007, 09:45:53 PM »
I saute a garic glove, dried basil, chipotle chili pepper, and salt in olive oil then add fresh spinach
for 1-2 min while tossing. Sometimes I add artichoke hearts sometimes not. Let cool 2-3 min
and add to pizza as normal topping or make a roll up with ricotta and mozz. MMM MMM MMM :'(

Offline JConk007

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #7 on: October 31, 2008, 09:01:13 PM »
Heres my popeye pie
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline winoholic

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #8 on: June 17, 2009, 06:46:42 PM »
I use fresh, sauteed with a little garlic & olive oil (you can use a little onion here as well).  Once it's wilted I place it in a bowl to cool in the fridge.  When it's cool I use a kitchen towel and ring out all of the water I can.  Place on the cutting board and chop so as to better spread it on the pizza.

Offline Chef Gray

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #9 on: March 28, 2010, 01:57:36 PM »
What sauce do you use for a spinach pizza?

That popeye pizza looks goooood.


Offline Essen1

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #10 on: March 28, 2010, 02:35:11 PM »
CB,

I always use the frozen leaf spinach, squeeze the water out, add a little salt, pepper and a pinch of nutmeg. That's it. Then it goes sparingly onto the pizza usually together with boiled ham and lots of garlic.

First pic is a bit shaky but I think you get the idea...

Now if I only could get my pie to look like the one in the second pic that would be awesome.  ???

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

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Offline Art

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #11 on: March 28, 2010, 02:58:35 PM »
Here's my standard spinach pizza. 1 pkg. chopped spinach (drained, squeezed, and squeezed some more), lots of minced fresh garlic, about a pound of bacon (fried not too crisp and save the fat), and about 10 oz. of shredded mozz. I put it all in a food processor with some of the bacon fat in batches and mix it all together. Spread the dough out on a 1/2 sheet pan and cover evenly with the spinach/bacon/cheese/garlic mixture. I bake it at 475 for about 10-12 mins until the color is right. We like it a tad on the dark side. Let it cool for at least 5-6 mins to let it "set up" and enjoy.
When baking, follow directions.  When cooking, go by your own taste.

Offline Glutenboy

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Re: Spinach - what is the proper cooking method before use in pizza ?
« Reply #12 on: April 12, 2010, 01:16:41 PM »
I like to wilt fresh baby spinach in a deep pan with a bit of evoo.  I love freshness, but spinach (and most other fresh veggies) weep a lot of water when they are initially cooked.  This sogs up my pies.  A brief wilt in the pan just until fully shrunk followed by draining solves this problem for me.  Sometimes I throw a little fresh garlic in the evoo and brown it a tad before throwing in the spinach, just for kicks.
Quote under my pic excludes Little Caesar's.


 

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