Popeye Pie Recipe

Name: Popeye Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ball of; shaped and waiting on a floured peel; 1 medium garlic clove, grated; 30 grams (about 1 ounce) pecorino fresco, cut into 1-inch cubes and slightly flattened by pressing between thumb and index finger; 18 grams (1/3 cup) finely grated Gruyere cheese; 50 grams (about 1 3/4 ounces) fresh mozzarella, pulled into shreds; 2 pinches of freshly ground black pepper; 120 grams (about 4 1/4 ounces) fresh spinach; Generous pinch of fine sea salt; Extra-virgin olive oil, for drizzling

Servings: persons

1 ball of
shaped and waiting on a floured peel
1 medium garlic clove, grated
30 grams (about 1 ounce) pecorino fresco, cut into 1-inch cubes and slightly flattened by pressing between thumb and index finger
18 grams (1/3 cup) finely grated Gruyere cheese
50 grams (about 1 3/4 ounces) fresh mozzarella, pulled into shreds
2 pinches of freshly ground black pepper
120 grams (about 4 1/4 ounces) fresh spinach
Generous pinch of fine sea salt
Extra-virgin olive oil, for drizzling

1
1 Place the pizza stone in a gas oven on the middle rack. Preheat the oven on bake at 500u00b0F for 30 minutes. Switch to broil for 10 minutes and then back to bake at 500u00b0F. (For an electric variation, see Cooks' Note.)
2
2 With the dough on the peel, sprinkle the surface evenly with the garlic. Distribute the pecorino, Gruyere, and mozzarella evenly over the dough. Sprinkle evenly with pepper.
3
3 With quick, jerking motions, slide the pie onto the stone. Bake for 2 minutes.
4
4 Pull the rack partially out of the oven. Quickly add the spinach in what will look like a big mound (the spinach will reduce, the mound flattening, as spinach always does when it cooks). Sprinkle evenly with salt. Return the pie to the oven for 3 1/2 to 4 minutes in a gas oven (somewhat longer with an electric oven; see Cooks' Note), until the crust is charred in spots, but not as deeply as with the other pizzas in this book.
5
5 Using the peel, transfer the pizza to a tray or serving platter. Drizzle evenly with oil. Slice and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ball of, shaped and waiting on a floured peel, 1 medium garlic clove, grated, 30 grams (about 1 ounce) pecorino fresco, cut into 1-inch cubes and slightly flattened by pressing between thumb and index finger, and more.

Yes, Popeye Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Popeye Pie

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