SPINACH AND RICOTTA PIZZA

Spinach and Ricotta Pizza image

Provided by ratherbeswimmin

Categories Spinach

Time 58m

Yield 4-6 serving(s)

Number Of Ingredients 10

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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 tomatoes, cored and thinly sliced

Steps:

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°.
Coat a 12-inch pizza screen or perforated pizza pan with cooking spray.
Lightly dust pizza dough with flour; lay dough in prepared pan and gently stretch into a 12-inch round.
Top the pizza: brush the dough with 1 tablespoons olive oil.
Spread the pizza sauce evenly over dough, leaving a ¼-inch border.
Sprinkle the Parmesan over the top; distribute the spinach evenly over the top and sprinkle garlic over the spinach.
Cover the spinach with the mozzarella.
Using a teaspoon, arrange little globs of ricotta evenly over the top.
Drizzle with the remaining 1 tablespoons olive oil.
Place pizza in oven on the upper rack.
Bake 10 minutes, until crust is crisp and golden brown.
Using a pizza peel, lift pizza off the pan and place the crust directly on the baking stone; remove pizza pan from oven.
Bake about 3 more minutes, until bottom of crust is golden brown.
Using the peel, remove the pizza from the oven and transfer to a cutting board.
Arrange tomato slices over the top; slice and serve.