Popeye Pizza - PCOS-Friendly Recipe

Lunch

This Popeye Pizza is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

17 1/2 ounces all-purpose flour, plus more for shaping the dough
2 teaspoons fine sea salt
1/4 teaspoon active dry yeast
1 medium clove garlic, grated
1 3/4 ounces fresh mozzarella cheese, pulled into shreds
1/3 cup finely grated Gruyere cheese
1 ounce pecorino fresco cheese, cut into 1-inch cubes and slightly flattened by pressing between thumb and index finger
2 pinches freshly ground black pepper
4 1/4 ounces fresh spinach
Generous pinch fine sea salt
Extra-virgin olive oil, for drizzling

Instructions

For the dough: Thoroughly blend the flour, salt and yeast in a medium bowl. Add 1 1/2 cups water and mix thoroughly with a wooden spoon or your hands. Cover the bowl with plastic wrap or a kitchen towel and let rise at room temperature (about 72 degrees F) it has more than doubled, 18 hours. It will take longer in a chilly room and less time in a very warm one. Place a pizza stone in the oven on the middle rack. Preheat the oven to 500 degrees F for 30 minutes. Switch to broil for 10 minutes, then back to 500 degrees F. Flour a work surface and scrape out the dough. Divide it into 4 equal parts. For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. The order doesn't actually matter; what you want is four folds. Shape each portion into a round and turn seam-side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour. If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed. Place the dough on a floured pizza peel and spread into a 10- to 12-inch round. Sprinkle evenly with the garlic. Distribute the mozzarella, pecorino and Gruyere evenly over. Sprinkle with the pepper. Slide the pie onto the stone with quick, jerking motions. Bake for 2 minutes. 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 minutes 30 seconds to 4 minutes (somewhat longer with an electric oven), until the crust is charred in spots. Using the peel, transfer the pizza to a tray or serving platter. Drizzle evenly with oil. Slice and serve immediately.
NotesCook Notes: Don't freeze the dough, but you can store it in the refrigerator, wrapped in plastic, for up to 3 days. In effect, when you're set to use it, you have your own ready-made dough.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Spinach.

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Frequently Asked Questions

Is Popeye Pizza good for PCOS?

Yes, this Popeye Pizza recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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