It’s that time again..Tommy and I had pizza night Wednesday night because we’re currently back in his hometown for the weekend. We’ll be attending our first wedding shower, and I’m more than a little excited!! (Plus my mom made the trip down for the shower and is spending a few extra days with us after the shower as well!!) The wedding invites have been mailed and things are becoming more and more real as December 15 creeps closer and closer!!! Can’t wait to be Mrs. Dominguez!
Okay, now back to this pizza business…Since we missed out on our weekly pizza last week, we just decided to bump it up a couple days this week rather than miss it again. I mean, California can only wait so long!
Let me also add that California likes to make things a liiiiitle difficult for us here in NW Arkansas. These ingredients were hard to come by and resulted in some adjustments. So we decided to take a whole new spin on it, litterally!
The original Wild Nettle and Pecorino Pizza calls for, well, wild nettles and pecorino cheese, just to name a couple. These two ingredients by the way are impossible to find in our local grocery stores and therefore got exchanged. However, we did a little research on the two items so that we could get similar matches. Wild Nettles are a spikey-leafed herb, and supposedly have a similar taste to spinach. Pecorino cheese is ahard, Italian cheese from sheep’s milk. Our substitutions resulted in spinach and roquefort cheese. Although it is a softer, French cheese, it also comes from Sheep’s milk, so we figured we’d give it a shot.
Tommy and I used our go-to pizza crust recipe and started off by topping it with a browned-butter garlic sauce (totally hooked on browned-butter these days!!) We continued with mozzarella and roquefort, shaved red onion, and a couple hand fulls of fresh spinach leaves. And then….we reeeally took a new route by rolling it up like cinnamon rolls! We debated whether to go ahead and cut them into pieces, or bake it as a log and then cut it. Log baking won!
Once it was finished baking, I brushed a little leftover browned-butter sauce on the outside and let it cool for a few minutes. In the meantime, Tommy made his ever so famous pizza sauce-this time for dipping!
The smell was intense-between the browned-butter and garlic, and the melted cheeses, we couldn’t wait to dig in and taste our results!
The flavor was definitely rich. And I think if we make it again, we’ll make a couple changes…Such as more mozzarella, less roquefort!! The roquefort is strong–think blue cheese x 2. We were glad for the pizza sauce to dip the rolls in, it kinda gave it the final touch. But overall, while this once again was a rather unusual pizza for our ‘typical’ type, it was tasty and worth making!!!
Cheesy Spinach Pizza Roll
shredded mozzarella cheese
roquefort cheese (crumbled or shredded)
fresh baby spinach
browned-butter garlic sauce (3 Tbs Butter, 1 large garlic clove (minced) Slice butter into heavy pan and melt over medium heat. Stir constantly. When butter begins to boil and white foam appears on top, toss in garlic and continue stirring. As butter boils, it will begin to brown. Be careful not to boil butter to long or it’ll burn!)
Top pizza in a slightly more conservative manner than a normal pizza. Roll pizza as you would cinnamon rolls. Pinch ends and seam together. Place on cookie sheet and bake at 450 degrees F for 15-20 minutes. Brush with browned-butter garlic sauce and let cool for a few minutes before slicing. Optional (but tasty!): use your favorite pizza sauce for dipping 🙂