I saw this recipe on 30 Minute Meals, which I usually can’t sit through. Rachael’s food isn’t really the kind of stuff that we eat, but this episode was quite promising: pizzas. I took her recipe, tweaked it a bit, and it was yummy!
1 store bought pizza dough
Extra- virgin olive oil, for drizzling
2 cups part skim ricotta
2 cloves garlic, finely chopped
Handful flat-leaf parsley, finely chopped, or whatever Italian herbs you like
2 cups shredded mozzarella
1 10oz. package frozen spinach, thawed & drained
Preheat a pizza stone, if you use one, along with the oven to 425 degrees F.1) Stretch dough to form a pie and transfer to stone or pizza baking tray. (I used a canned Pillbury crust and tried to stretch the rectangle into a circle. I’m sorry, but I just do not like rectangular pizza. If you try to do the same, I would suggest letting it warm up to room temp.) Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust.
2) Mix the ricotta cheese with spinach, garlic and parsley and season it with salt and black pepper. Spread the ricotta mixture across the dough.
3) Top the pizza with mozzarella and toppings. I used artichoke hearts, mushrooms (the canned ones packed in water-fresh ones get too dried out and tough when you bake them) and sun dried tomatoes.
Bake until crispy, 20 minutes. Let the pizza rest for about 5 minutes after it comes out of the oven, so the ricotta has a chance to set. Slice it up and love it!