Spinach Pizza Spirals

Servings: 4 · Prep: 30 min · Cook: 30 min · Total: 65 min

Ingredients

• 1 pound pizza dough
• 1/3 cup thick tomato pizza sauce
• 2 cups fresh spinach
• 1 1/2 cups low-moisture mozzarella
• 1 each large English cucumber
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder

Equipment

Oven; Cutting Board; Parchment paper; Measuring cups and spoons; Rolling pin; Pastry brush; Sharp knife; Clean kitchen towels; 13-by-18-inch rimmed baking sheet; oven; cutting board; parchment paper; measuring cups and spoons; rolling pin; pastry brush; sharp knife; clean kitchen towels

Steps

1. Prepare the oven and dough. Wash your hands and clean the work surface. Heat the oven to 400°F with a rack in the middle. Line the baking sheet with parchment paper. Let the dough rest at room temperature for 20 minutes while you prepare the vegetables.
   • 1 pound pizza dough
2. Prepare the spinach and cucumber. Remove any damaged areas from the spinach and cucumber. Rinse the cucumber and any spinach not labeled prewashed under running water. Dry the cucumber and thoroughly pat the spinach dry with clean kitchen towels. Finely chop the spinach. Cut the cucumber into 1/4-inch-thick slices and refrigerate until serving, keeping it separate from the dough and flour.
   • 2 cups spinach — finely chopped
   • 1 Each english cucumber — cut into 1/4-inch-thick slices

   Keep the cucumber separate from raw dough and flour, as directed.

3. Roll out the dough. Dust the work surface with the measured flour. Roll the dough into a 16-by-12-inch rectangle, positioning a 16-inch edge closest to you. If the dough keeps springing back, let it relax for 5 minutes before continuing.
   • 2 tablespoons all-purpose flour
   • 1 pound pizza dough

   Do not taste raw dough; wash hands, utensils and work surfaces after contact with raw dough or flour.

4. Add the filling. Spread the pizza sauce in a thin, even layer over the dough, leaving a 1-inch border along the long edge farthest from you. Sprinkle the oregano and garlic powder over the sauce, then evenly distribute the finely chopped spinach and mozzarella.
   • 1/3 cup tomato pizza sauce
   • 1/2 teaspoon oregano
   • 1/4 teaspoon garlic powder
   • 2 cups spinach — finely chopped
   • 1 1/2 cups mozzarella — shredded
5. Roll and slice the spirals. Starting with the long edge closest to you, roll the dough into a snug 16-inch log without squeezing out the filling. Pinch the unfilled edge against the log to seal it, then position the log seam-side down. Using the sharp knife, gently slice it into 12 equal spirals, each approximately 1 1/3 inches thick.
6. Arrange and brush the spirals. Arrange the spirals cut-side up on the prepared baking sheet, leaving at least 1 inch between them. Tuck any loose dough ends underneath. Brush the exposed dough on the tops and sides with the olive oil, using the full tablespoon across all 12 spirals.
   • 1 tablespoon olive oil
7. Bake until cooked through. Bake for 25–30 minutes, until the spirals are golden brown and the dough in the inner coils is cooked through. The dough should look set and breadlike rather than wet or gummy; melted cheese alone is not a sign that they are done. Bake for another 3–5 minutes if necessary.

   Use oven mitts when handling the hot baking sheet.

8. Cool and serve. Let the spirals cool for 5 minutes. Serve 3 spirals per person, dividing the cucumber slices equally among all four servings.
   • 1 Each english cucumber — cut into 1/4-inch-thick slices

   Refrigerate leftovers within 2 hours of baking, or within 1 hour when the temperature is above 90°F.

https://plumtally.com/recipes/spinach-pizza-spirals-rsgu2d1hnyj8