Dany Pizza
11
- Prep Time5 mins
- Total Time15 mins
- Makes1 10-in. pizza
Photography by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
If you grew up or partied in Montreal any time between 1998 and 2014, there’s a good chance you ended up eating a slice at Pizza Dany on de la Montagne. Being able to make our version of Dany’s famous spinach pizza is our way to still indulge and reminisce about those years now that our partying days are behind us.—Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky of Elena
Ingredients
1 ball Yeasted Neapolitan Pizza Dough, see recipe below
1 clove garlic, finely minced
2 tbsp extra-virgin olive oil
1 large handful (about 1 cup packed) big-leaf spinach
Kosher salt
Freshly ground black pepper
1 ball (about 1/2 cup) buffalo mozzarella
1/3 cup grated low-moisture mozzarella
1 tsp sesame seeds
1 tsp Spicy Honey, see recipe below
Instructions
At this stage, your dough should be on your pizza peel and your oven should be preheated as outlined in the Yeasted Neapolitan Pizza Dough recipe.
In a medium bowl, whisk together minced garlic and olive oil. Add spinach, salt and pepper and toss until spinach leaves are well coated in garlic oil. Set aside.
Break buffalo mozzarella into small pieces with your fingers and disperse it evenly over pizza, leaving 1 1⁄2 in. uncovered dough around the edges for the crust. Add grated mozzarella in a similar fashion. Evenly layer dressed spinach over cheese, and sprinkle pie with sesame seeds.
Take the peel and insert it into the oven at a slight angle until you reach the back of the pizza stone. Give the peel a little shake to allow the pizza to start sliding off it—it should look like you are draping the pizza from the back of the stone to the front. Bake the pizza for 8 to 10 min, until centre has set and crust has formed nice golden and blistered bubbles. Note that every oven heats a little differently. You may want to experiment with switching to a broil setting for the last couple minutes of cooking to achieve a leopard-like charred pattern. (If you don’t have a pizza stone, bake your pizza directly on an inverted baking sheet for the first 8 min, then finish cooking it directly on the rack until the dough is nice and crisp.)
Use peel to remove pizza from oven (or use tongs to grab the edge of the pizza) and transfer it to a cooling rack. Let rest for 1 min.
Drizzle the cut pizza with Spicy Honey, close your eyes and imagine it’s 4 a.m. Enjoy!
Get the recipe for Elena's Yeasted Neapolitan Pizza Dough.
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Take this pizza to the next level with a generous drizzle of Spicy Honey.
Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright ©2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Photography by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.