HEALTHY SPINACH AND RICOTTA PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the dough: Combine both kinds of flour and 1/4 teaspoon salt in a large bowl and make a well in the center. Stir 1 1/4 cups warm water with the olive oil and yeast and pour into the well in the flour bowl. Stir until a soft and shaggy dough forms and then turn out onto a lightly-floured board and knead until smooth and the dough springs back when pressed with your thumb. Transfer to a bowl coated with nonstick cooking spray, mist the dough ball, cover and let stand until doubled in size, about 1 hour. Divide the dough into 2 pieces and roll each into a ball. Cover loosely and let rest an additional 30 minutes.
- For the sauce: Combine the oregano, tomatoes and garlic in a small skillet and bring to a simmer over medium heat. Continue to cook, stirring and lightly mashing the tomatoes with a spatula, until the tomatoes have released their liquid and the sauce has become thick and jammy, about 15 minutes. Remove from the heat, season with salt and pepper and stir in the basil.
- For assembling the pizza: Place 2 baking sheets in the oven and turn the oven to 500 degrees F. Stretch and/or roll each piece of dough until very thin and place each on a piece of lightly floured parchment paper that is the same size as the baking sheets heating in the oven (the dough will be a rustic oval shape). Rub each piece of dough with 1 teaspoon of the oil, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and carefully transfer to the hot baking sheets. Bake until lightly browned, 8 to 10 minutes. Remove from the oven and evenly spread each pizza crust with the sauce, spreading about 1/2 inch from the edge, and then top with the mozzarella, Parmesan and spinach. Return to the oven and continue to bake until the crust is crisp and the cheese has melted and is browned in spots, 6 to 8 minutes, rotating the pans if necessary. Remove from the oven and place small spoonfuls of the ricotta on the pizzas and sprinkle with fresh basil. Sprinkle the pizzas with salt and crushed red pepper flakes, if using.
SPINACH AND RICOTTA PIZZA
Make and share this Spinach and Ricotta Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Spinach
Time 58m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
NEW YORK-STYLE SPINACH AND RICOTTA PIZZA
Extra-virgin olive oil is drizzled over the dough, then a smearing of sauce and a sprinkling of garlic are added before fresh baby spinach is layered on top. Mozzarella is the protective cover that keeps the spinach from burning, and little globs of ricotta dot the pie. It's a classic. Makes one 12-inch pizza. Adapted from Diane Morgan and Tony Gemignani, Pizza (Chronicle Books, 2005). To make their pizza crust recipe, Recipe #364314.
Provided by 2Bleu
Categories Spinach
Time 15m
Yield 1 Pizza, 4 serving(s)
Number Of Ingredients 10
Steps:
- Position an oven rack on the second-lowest level in the oven and place a baking stone on the rack. Position another rack in the upper third of the oven. Preheat the oven to 500°F.
- Coat a 12-inch pizza screen or perforated pizza pan with the cooking spray. Remove the dough from the plastic bag and place on a lightly floured work surface. Lightly dust the dough with flour. Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges. Lift the dough and check to make sure the dough isn't sticking to the work surface. Shake the excess flour from the dough.
- Toss the dough until it is stretched to a 12-inch circle and place it on the prepared pizza screen or pan. Alternatively, lay the dough on the prepared screen or pan and gently stretch the dough into a 12-inch round.
- To top the pizza, brush the dough with 1 tablespoon of the olive oil. Spread the pizza sauce evenly over the dough, leaving a 1/4-inch border. Sprinkle the Parmesan over the top. Scatter the spinach over the top and sprinkle the garlic over the spinach. Cover the spinach with the mozzarella. Using a teaspoon or your fingers, arrange little globs of ricotta evenly over the top. Drizzle the remaining 1 tablespoon olive oil over the top.
- Place the pizza in the oven on the upper rack. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn't drop too much.) Bake the pizza until the crust is crisp and golden brown, 10 minutes. Using a pizza peel, lift the pizza off the screen or pan and place the crust directly on the baking stone.
- Using the peel or wearing thick oven mitts, remove the screen or pan from the oven. Continue baking the pizza until the bottom of the crust is golden brown, about 3 minutes longer. Using the peel, remove the pizza from the oven and transfer to a cutting board. Arrange the tomato slices over the top, if desired. Slice the pizza into wedges and serve immediately.
Nutrition Facts : Calories 278.9, Fat 22.2, SaturatedFat 10.1, Cholesterol 55.2, Sodium 547.4, Carbohydrate 4.7, Fiber 0.7, Sugar 2, Protein 15.7
SPINACH RICOTTA PIZZA
When I sold Pampered Chef, my director made this for all the new consultants. We were to make this at our first show. It is so easy and it is awesome!!
Provided by Kimi Gaines
Categories Pizza
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 425F. Thaw and squeeze out frozen spinach. Mix with ricotta cheese, oregano, 4 oz of mozzarella cheese, and Parmesan cheese. Crush the garlic clove and add to spinach mixture.
- 2. Brush the pizza crust with olive oil and place on a pizza pan., Spread spinach mixture on top and sprinkle parmsean cheese on top. Slice tomatoes very thin and lay on top. Bake 15 minutes or until cheese is golden brown.
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SPINACH AND RICOTTA PIZZA RECIPE | MYRECIPES
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5/5 (10)Calories 397 per servingServings 6
- Place dough on a lightly floured surface; roll into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour. Brush dough evenly with oil. Spread New York–Style Pizza Sauce evenly over dough, leaving a 1/4-inch border. Sprinkle with Parmesan; top evenly with spinach and garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella. Bake at 500° for 12 minutes or until mozzarella melts and crust browns. Let stand 5 minutes; top with tomato slices. Cut into 6 wedges.
SPINACH AND RICOTTA PIZZA WITH GARLICKY OLIVE OIL
From camillestyles.com
5/5 (2)Total Time 30 minsCategory Vegetarian
- First, remove your pizza dough from the fridge. You want it to set out at room temperature for at least an hour (longer is fine too.) Preheat the oven to 350 for the garlic confit (if you've already prepped your garlic confit in advance, you can go ahead and turn up the oven to 500 degrees for your pizza.)
- Add a pizza stone to the middle rack of the oven so it can get really hot while you prep everything else.
- Make the garlic confit: In a small, shallow baking dish, place the peeled garlic cloves, then add enough olive oil to just cover. Add sage or rosemary leaves, then a pinch of salt and pepper. Bake for 1 hour, then remove.
- Crank oven up to 500 degrees. Sprinkle your pizza peel with flour, then place your ball of pizza dough on top and sprinkle with flour to prevent sticking. Use your hands to stretch into a thin circle -- watch me do it here.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #vegetables #oven #pizza #greens #spinach #equipment
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