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    You are in: Home / Recipes / Spinach Ricotta Pizza With Fresh Tomato Puree Recipe
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    Spinach Ricotta Pizza With Fresh Tomato Puree

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    sofie-a-toast's Note:

    Inspired by the food network. This is a wonderfully fresh tasting, thin pizza.

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    Ingredients:

    Yield:

    pizzas

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Add the spinach to a medium pan over medium heat and saute with salt and pepper to taste until half-wilted.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Bake for an additional 10 minutes or until cheese bubbles and begins to brown.

    Ratings & Reviews:

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    Nutritional Facts for Spinach Ricotta Pizza With Fresh Tomato Puree

    Serving Size: 1 (920 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 432.3
     
    Calories from Fat 290
    67%
    Total Fat 32.2 g
    49%
    Saturated Fat 12.7 g
    63%
    Cholesterol 65.1 mg
    21%
    Sodium 473.1 mg
    19%
    Total Carbohydrate 17.0 g
    5%
    Dietary Fiber 5.1 g
    20%
    Sugars 7.6 g
    30%
    Protein 22.3 g
    44%

    The following items or measurements are not included:

    pizza dough

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