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.
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.
RICOTTA AND TOMATO PIZZAS
Pizza dough is a great place for a yeast-dough beginner. It's a simple, easy recipe with a spectacular payoff -- homemade pizza!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 2 (12-inch) pizzas
Number Of Ingredients 14
Steps:
- To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
- Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball.
- Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes.
- Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl. If very juicy, drain lightly in a strainer. Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife. Add to the drained tomatoes. Whisk in the olive oil and season with the salt and pepper to taste.
- Preheat oven to 425 degrees F.
- Divide dough in half. Form dough into rounds (see How-to pictures). Press dough into cornmeal, flipping to dust both sides. Hold dough up like a steering wheel and rotate and stretch it to make a thin disk. Lightly brush a pizza screen or crisper with oil and place round on top. Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes. Remove pizza from the oven and drop spoonfuls of ricotta on top. Scatter the fresh herbs and serve. Repeat with remaining pizza.
SPINACH, BASIL RICOTTA PURéE
Categories Milk/Cream Cheese Side Sauté Valentine's Day Vegetarian Ricotta Basil Spinach Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.
SPINACH PIZZA
This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! -Dawn Bartholomew, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
SPINACH RICOTTA PIZZA WITH FRESH TOMATO PUREE
Make and share this Spinach Ricotta Pizza With Fresh Tomato Puree recipe from Food.com.
Provided by sofie-a-toast
Categories Spinach
Time 40m
Yield 2 pizzas
Number Of Ingredients 8
Steps:
- Divide dough into two and roll out into two thin crusts. Lightly brush olive oil to taste on top and bake the dough for 5 minutes in a 425 degree oven on a greased and floured pan.
- Meanwhile grate the four tomatoes into a medium bowl. If your tomatoes are really ripe, you can drain the excess liquid slighlty. Add the pressed garlic and olive oil.
- Add the spinach to a medium pan over medium heat and saute with salt and pepper to taste until half-wilted.
- Spread the tomato mixture on both crusts. Return to the oven for another 5 minutes. This should get rid of any excess liquid in the sauce.
- Top the pizzas with spinach, basil, and a light sprinkling of mozzarella. Finish by placing small dallops of ricotta around the pizza, using a small spoon.
- Bake for an additional 10 minutes or until cheese bubbles and begins to brown.
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- 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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- In a large skillet add a lug of olive oil and roast the garlic cloves on medium low flame until golden. Add the spinach with a pinch of sea salt and using a pair of tongues toss to coat in the oil and roasted garlic. Cook for a couple of minutes until wilted and remove from heat. Makes her not to overcook it.
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