Spinach and Ricotta Pizza |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
A classic Ingredients:
15 ounces pizza dough, at room temperature (new york-style pizza dough) |
unbleached bread flour, for dusting |
2 tablespoons extra virgin olive oil |
1/2 cup pizza sauce (new york-style pizza sauce) |
1/2 tablespoon freshly grated parmesan cheese |
1 1/2 cups lightly packed fresh spinach leaves, torn into large pieces |
1/2 teaspoon minced fresh garlic |
2 cups coarsely shredded mozzarella cheese |
1/3 cup whole milk ricotta cheese |
1 ripe tomato, cored and thinly sliced |
Directions:
1. Position an oven rack on the 2nd-lowest level in the oven; place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500°.
2. Coat a 12-inch pizza screen or perforated pizza pan with cooking spray.
3. Lightly dust pizza dough with flour; lay dough in prepared pan and gently stretch into a 12-inch round.
4. Top the pizza: brush the dough with 1 tablespoons olive oil.
5. Spread the pizza sauce evenly over dough, leaving a 1/4-inch border.
6. Sprinkle the Parmesan over the top; distribute the spinach evenly over the top and sprinkle garlic over the spinach.
7. Cover the spinach with the mozzarella.
8. Using a teaspoon, arrange little globs of ricotta evenly over the top.
9. Drizzle with the remaining 1 tablespoons olive oil.
10. Place pizza in oven on the upper rack.
11. Bake 10 minutes, until crust is crisp and golden brown.
12. Using a pizza peel, lift pizza off the pan and place the crust directly on the baking stone; remove pizza pan from oven.
13. Bake about 3 more minutes, until bottom of crust is golden brown.
14. Using the peel, remove the pizza from the oven and transfer to a cutting board.
15. Arrange tomato slices over the top; slice and serve.
|
|