One of my (many) favorite pizza moments occurred in front of Cheeseboard Pizza (Berkeley, CA). It's a small place that makes only one daily selection of pizza. The line that snakes out the front door and down the sidewalk moves quickly because only one type of pizza is being made and pizzas just keep popping out of those ovens. Ani, Laurel and I ordered a few slices and because the two small tables in the store were already full, we joined other picnickers out on the grassy median of the Shattuck Ave for a pizza feast, as cars zoomed by on either side of us! A homey crust, topped with olive oil, garlic, spinach, gouda, mushrooms, walnuts and piles of carmelized onions. That's memorable pizza! So I've been making my own version:
SPINACH/ONION PIZZA
Crust: Dissolve 1 pkg of yeast in a cup of warm water. Add 1 tab. sugar, 2 tabs. olive oil, 1/2 tsp. salt and then 2 1/2 cups flour. Knead 3 to 4 minutes and spread onto 2 12" pizza pans sprayed with Pam. Put in a warm place while you prepare the other ingredients.
Toppings: Onto each pizza spread-- 1 tab olive oil mixed with 2 cloves finely minced garlic, one large onion carmelized in olive oil, baby spinach leaves cut into shreds, mushrooms (if Laurel is not at dinner), 6-8 oz. grated gouda, and pine nuts.
Bake at 350 degrees for 20 to 25 minutes. Good and garlicky! mmm
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