Ingredients

• 1 ball of Pizza Dough, shaped and waiting on a floured peel
• 1 medium garlic clove, grated
• 30 grams (about 1 ounce) pecorino fresco, cut into 1-inch cubes and slightly flattened by pressing between thumb and index finger
• 18 grams (1/3 cup) finely grated Gruyère cheese
• 50 grams (about 1 3/4 ounces) fresh mozzarella, pulled into shreds
• 2 pinches of freshly ground black pepper
• 120 grams (about 4 1/4 ounces) fresh spinach
• Generous pinch of fine sea salt
• Extra-virgin olive oil, for drizzling

Instructions

1. 1 Place the pizza stone in a gas oven on the middle rack. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes and then back to bake at 500°F. (For an electric variation, see Cooks' Note.)
2. 2 With the dough on the peel, sprinkle the surface evenly with the garlic. Distribute the pecorino, Gruyère, and mozzarella evenly over the dough. Sprinkle evenly with pepper.
3. 3 With quick, jerking motions, slide the pie onto the stone. Bake for 2 minutes.
4. 4 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 1/2 to 4 minutes in a gas oven (somewhat longer with an electric oven; see Cooks' Note), until the crust is charred in spots, but not as deeply as with the other pizzas in this book.
5. 5 Using the peel, transfer the pizza to a tray or serving platter. Drizzle evenly with oil. Slice and serve immediately.