Total Time
58mins
Prep 45 mins
Cook 13 mins

A classic

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

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!

smellyvegetarian September 22, 2008

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!

BigNanc July 28, 2007

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