Time: 30 minuti più riposo
Difficulty: Facile

A pizza that tastes of patriotism, not only because it's our "flagship" food around the world, but because the colors of this recipe are precisely those of the Italian flag.

Characteristics:
Popeye Wrestling's favorite food? Spinach.
Capable of restoring vigor and strength to the tired, this herbaceous vegetable belongs to the Chenopodiaceae family.
Historical Notes:
The Arabs introduced spinach to Europe between 1200 and 1300, calling it "the prince of vegetables," as it was for the scholars who investigated its nutritional properties in the early twentieth century.
Note:
We discover that 95% of the iron contained in spinach is unusable as a nutrient due to its chemical form (ferric iron or trivalent iron Fe3+) and the presence of oxalic acid and derivatives. Doing some math, to absorb the equivalent amount of iron provided by 100 grams of meat, you need to consume more than a kilogram of spinach.

Ingredients for approximately 1 kg of dough
500 g Molino DallaGiovanna Bread and Pizza Mix
390 g Water
19 g Fresh Yeast
8 g Fine Salt
40 g Seed Oil
Very Fine Rice and Corn Flour for Dusting are Permitted
For the Topping
500 g Tomato Pulp
1 kg Buffalo Mozzarella
300 g Fresh Spinach
Extra Virgin Olive Oil
Fine Salt

Dough Preparation
Place the mixture in a bowl and mix well. Then make a well in the center, dissolve the yeast in the water and pour it into the flour. Mix until the liquid is completely absorbed, obtaining a smooth dough. Finish by adding salt and oil and mixing well.
Shaping and rising procedure
Roll out the dough on a lightly floured surface, divide into 250g balls, and use your hands to stretch the pinsa until it forms an elongated shape about 18-20cm long.
Place on a baking sheet lined with parchment paper and let it rise for a couple of hours in the oven turned off or at room temperature.
Chop the mozzarella and place it in a separate bowl. Season the tomato with oil, salt, and pepper.
Meanwhile, wash the spinach, drain well, and heat a pan with extra virgin olive oil. When hot, add the spinach and sauté over high heat. 
Drain the spinach and set aside.
Once the pizza has risen, top half of the pizza with tomato sauce and the remaining half with mozzarella. Bake directly on a preheated stone in the oven at 250°C (480°F) for about 8 minutes.
Once the pizza is cooked, remove it from the oven, place the spinach in the center and serve.