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Spinach Pizzetas

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Spinach Pizzetas
    Posted: 22 February 2013 at 14:12
This flatbread pizza which may or may note be leavened with yeast, and can be any shape you prefer, round, oval, rectangular or square is different than an Italian Pizza by the absence of cheese. This recipe was  given to me many years ago, when we resided in San Francisco, California, close to Sonoma, where we have very dear friends from Palma de Mallorca. A pizzeta is often called a Coca ...
 
 
 
COCA DE ESPINACAS DEL MALLORCA
SPINACH PIZZETAS
 
 
spinach pizzetas ...
 
 LOL  THE DOUGH ...
 
3/4  cup unbleached bread flour
salt
One 6 ounce fresh yeast package
4 tblps. warm water
1 tblsp. Evoo
 
THE TOPPING ...
 
7 cups / 9 ounces of fresh or thoroughly thawed spinach leaves, rinsed, dried & shredded
2 large scallions or leeks finely sliced
2 garlic cloves sliced in slivers
1 tblsp. of pinenuts or pistachios or almonds or hazelnuts
1 tblsp. raisins ( golden or brown )
Evoo for drizzle
 
1) sift the flour with a little salt into a large warm bowl
2) dissolve the yeast in the warm water and then stir in the Evoo
3) sprinkle with a little flour and leave it for 15 mins. in a warm place, until frothy
4) make a well in the middle of the flour and drizzle in the yeast mixture
5) knead thoroughly until the dough forms into a ball which leaves the sides of the bowl clean
6) you may require a bit more flour or a bit less
7) form the dough into a smooth ball and drop it back into the bowl and cover with a cloth or plastic wrap and leave in warm place until it has doubled in size ( approx. 1 1/2 to 2 hours )
8) preheat oven to 450 degrees farenheit 
9) knead the dough vigorously to distribute air bubbles
10) slice the dough in quarters and pat out each piece into a disk
11) disk size: size of your palm; or stretch it out, and pat it to fill a baking tray; 1 /2 inch thick
12) spread with a generous amount of shredded spinach, salt lightly, and top with leeks and scallions
13) sprinkle with chopped garlic; and the nuts, and raisins and then, drizzle with Evoo
14) let it sit 10 mins. before placing in oven
15) place in oven and bake 12 mins. - 16 mins. until the crust is puffy and blistered on edges
16) sprinkle with a little more Evoo prior to serving and a simple salad of fresh tomatoes on side
 
Enjoy;
Margi.
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