Prep 45 mins
Cook 13 mins
- 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
- 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.
This is absolutely delightful. It reminded me of pizzas I ate from street vendors in Rome, minus the tomato sauce of course! I have to admit that I "healthed" it up a bit, but to little to no detriment IMHO. I used 1 t olive oil on the crust and 1 t on top, doubled the garlic, and used 1 1/2 c part-skim mozzarella. Like BigNanc, I put the tomato on before the last minute of baking and put it back in the oven to heat the tomato, too. I also added fresh basil from my garden, and I think this was actually essential to my enjoyment of the pizza as the flavor became pesto-like. While it is tempting to skip the oil altogether I have to advise that you not--it really adds a special something if you use quality stuff. Also, I didn't have multiple pans available to use so I just baked it on one sheet pan. I did, however, use the two levels in the oven which is a great approach to getting evenly cooked crust. Thanks so much for posting this; it is a keeper and then some!
Wow! This pizza was delicious. DH had been to an Italian restaurant that served pizza with ricotta, spinach and tomatoes and asked me to find a recipe. He said this was better than the restaurant pizza. I used more garlic and put the pizza back in to oven for a minute to heat the sliced tomato. It was wonderful!