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Recipes Nugget Markets Signature Recipes

Pasilla, Tomato & Spinach Pizza

Prep time
45 minutes PT45M
Cook time
12-15 minutes PT15M
Yield
Serves 2-4
Difficulty
2 out of 5 on the difficulty scale
Nugget Markets signature recipes

Ingredients

  • 2 pasilla chilies
  • 3 tablespoons tomato oil (from jar of sun-dried tomatoes)
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 10 sun-dried tomatoes, chopped
  • 6 Roma or 2 beefsteak tomatoes
  • 8 oz. fresh spinach
  • 3 oz. smoked Gouda, shredded
  • 3 fresh Mozzarella ovoline, diced
  • 1 package Nugget Markets Handcrafted Pizza Dough (room temperature)
  • 1 package Nugget Markets Pizza Sauce

Preparation

Grill chilies until skin is blistered and charred. Remove from heat and place in work bowl. Cover with cling wrap and let cool for 10 minutes. Place your pizza stone in grill and heat to 550º F.

Remove chilies from bowl; remove seeds and julienne. Heat tomato oil and sauté onions until soft, then add garlic until it’s brown around the edges. Next, add sun-dried tomatoes and sauté for 2 minutes; meanwhile, rinse and chop spinach. After tomatoes are done, add 4 oz. spinach and chilies, then gently toss in pan. Add 6 oz. sauce to mixture; combine and chill for 30 minutes.

Roll out pizza dough on a floured pizza peel to 18 inches. Add sauce, then cheese. Place on stone for 12 – 15 minutes. While cooking, slice tomatoes. When pizza is crisp, slice and garnish with tomatoes and the rest of the spinach. Serve immediately.

Alternate Preparation, for oven:
Heat oven to 450º F. Prepare pizza dough as instructed, and transfer to a sheetpan. Assemble pizza and bake for a total of 12 – 15 minutes, checking after 10 minutes.

Techniques used in this recipe:

chop (I)
chop (I): to cut into pieces of roughly the same size.
dice
dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
grill (I)
grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food.
julienne
julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
mince
mince: to chop into very small pieces.

Images