Fresh Spinich

[GeorgiaPizza]

In the past I’ve always used frozen spinich as a topping. I want to start using fresh spinich. Do I need to blanch it first before using it? Or do I just throw it on the pizza.

 

[system]

I put spinach on fresh, under the cheese,

PS, I am in Macon, GA, see link below

where ar you in Georgia
[http://homepage.mac.com/otisgunn/PhotoAlbum27.html](http://homepage.mac.com/otisgunn/PhotoAlbum27.html)

 

[GeorgiaPizza]

Pastabilities Italian Restaurant, Inc.
Taylorsville,GA

 

[Pizza_Tony]

I use fresh baby leaf spinach and there is no need for blanch.

 

[system]

Under or over cheese?

 

[system]

I do it under the cheese with fresh spinach. I like to do almost all of my vegetable under the cheese. It helps keep them from drying out, charring, or burning.
Otis

 

[system]

we put fresh spinach under the cheese, but it’s rarely totally covered. No problems. no blanching needed. We even found out, through random questioning of customers, that they LIKE having a stem on the leaf, it assures them that it’s fresh. Wierd, but labor-saving!

 

[system]

Eupher,

I like doing the same thing with the spinach, have some sticking out from under the cheese, looks a lot better to me too,

Otis

 

[system]

If we used a 12" deep pan fresh spinach topping under the cheese, would it require the same cooking time in a conveyor? Currently we are at 500F and 6min25sec.

 

[Daddio]

I use fresh spinach in a deep dish under the cheese on a conveyor oven with the same cooking time as all the rest of the pizza I make.