Spicy Harissa, Spinach and Feta Skillet Pizza
Cast-iron skillet pizza topped with spicy harissa tomato sauce, sautéed spinach and shallots, and crumbled feta cheese.
Ingredients
Pizza Dough:
- 1 cup + 2 tablespoons (270 mL warm water
- 1 tablespoon active dry yeast
- 2 teaspoons honey
- 1 tablespoon extra virgin olive oil
- 1½ cups unbleached all-purpose flour plus more for dusting
- 1 cup white whole wheat flour
- 1 teaspoon kosher salt
Toppings:
- 1 tablespoon extra virgin olive oil
- 2 shallots finely sliced
- 6 ounces baby spinach leaves
- kosher salt
- freshly ground black pepper
- ½ cup canned crushed Italian tomatoes
- 1-2 tablespoons harissa paste to taste
- 4-5 ounces crumbled feta cheese
Instructions
Prepare Dough:
- Whisk together the warm water, yeast, honey, and olive oil in a large mixing bowl. Allow the mixture to proof for 10 minutes until the yeast is foamy and bubbly.
- Add the flour and salt to the bowl and stir with a wooden spoon until a sticky dough forms. Transfer to a lightly floured countertop and knead the dough for 3 to 4 minutes, adding more flour as needed, until the dough is smooth. Transfer the dough to a lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place for 1½ hours or until nearly doubled in size.
- Punch down the dough, divide into two equal-sized pieces, and roughy shape into rounds. Dust with additional flour if sticky. Cover the pizza dough rounds with a clean kitchen towel while you prepare the pizza toppings (see below).
Prepare Toppings:
- Heat the olive oil in a large sauté pan. Add the shallots and sauté over medium heat until soft and translucent, about 4 to 6 minutes. Add the spinach and cook until just wilted. Season with salt and pepper to taste and transfer to a bowl. Drain any excess moisture from the bowl before using.
- In a separate bowl, stir together the crushed tomatoes and harissa paste. Set aside. Season to taste with salt and pepper.
Assembly and Bake:
- Working with one pizza dough ball at a time, press or roll the dough so that it is no larger than the size of your cast-iron skillet, preferably 10-inches in diameter.
- Preheat the oven broiler to the highest setting and set an oven rack several inches below it. Preheat the cast-iron skillet over high heat on your stovetop for 10 minutes. If it begins to smoke, reduce the heat slightly.
- Place the prepared dough onto a floured pizza peel (or other surface). Spoon on half of the tomato mixture, spreading it out into a thin layer, then top with half of the sautéed spinach and shallot mixture, and sprinkle with feta cheese.
- Slide the pizza carefully into the hot skillet on the stove and cook on high heat on the stovetop for 30 to 45 seconds. Remove from the heat. Using a oven glove (the pan will be very hot!), transfer the skillet into the oven. Broil the pizza for roughly 3 to 5 minutes, watching it carefully, or until the curst is golden brown and the cheese has caramelized slightly.
- Slide the pizza out of the skillet onto a large cutting surface and slice into wedges. Serve immediately. Repeat with the remaining dough.
Pizza dough recipe from How Sweet Eats; Skillet Method from Bev Cooks (originally from Kitchen Konfidence).
Serving: 1serving, Calories: 628kcal, Carbohydrates: 44g, Protein: 27g, Fat: 40g, Saturated Fat: 22g, Polyunsaturated Fat: 15g, Cholesterol: 126mg, Sodium: 2161mg, Fiber: 5g, Sugar: 13g