Spinach Ricotta White Pizza

IMG_0859Hello there–  We do love pizza around here.  So in the endless search for a new, interesting, tasty version of this yummy stuff, we tried out a “white pizza” for dinner on Saturday.  (thanks Danielle for the suggestion!)  The ricotta takes the place of tomato saucy topping.  Add some mozzarella, spinach, pine nuts…  It’s lovely.


Crust (makes 2 pizzas):
1 package yeast
1 cup warm water*
1 tab. sugar
2 tab olive oil
1/2 tsp. salt
2 1/2 cups flour

Let the yeast dissolve in the water and then stir in the other ingredients.  Knead 3 to 4 minutes (you can add a little more flour if it feels too sticky)  and stretch the dough onto 2 12″ pizza pans that have been sprayed with cooking spray.  Put them in a warm place to rise while you do the rest of the prep.  (I turn the oven on for just 3 minutes, then turn it off to warm it a bit and set the pizza crusts in there to rise).

1 1/2 cup ricotta
2 1/2 cup grated mozzarella
1 1/2 tsp. dried basil
1 bunch of fresh spinach
2 tab. olive oil
2 cloves garlic, minced
2 more tab. olive oil
1/4 cup grated parmesan
2 handfuls of pine nuts

While the crust is rising a bit, in large shallow pan, heat the 2 tab. of olive oil.  When the pan is hot, throw in the garlic and the spinach and stir it just a minute or two until the spinach wilts a bit–not long enough to let it cook completely. (You know how spinach can cook down away to nothing!)  Mix the ricotta, mozzarella and basil together in a bowl.  Then take the two pizza crusts and spread a tablespoon of olive oil on each one.  Top each with half of the ricotta mixture.  Then spoon the spinach over the pizzas.  Sprinkle on the parmesan and pine nuts.  Slide the pizzas into a 375 degree oven for 25 to 20 minutes until the crust browns around the edge and cheese is a bit bubbly.  All that’s left it to eat it up!


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