Thursday, April 14, 2011

Spinach & Ricotta Pizza

Although we invent many of our own pizza topping combinations, we do occasionally refer to cookbooks for inspiration. In this case, we borrowed a recipe from the aptly titled cookbook "Pizza," by Diane Morgan. It is, in fact, the recipe pictured on the book's cover, so you know it has to be good.

It's a very simple layering of ingredients, spread evenly over the crust in this order:
  1. Par-baked whole wheat crust
  2. Drizzle of extra virgin olive oil
  3. Spread of tomato sauce (or our lazy version of Pomi crushed tomatoes with a sprinkling of Italian seasonings and salt)
  4. Sprinkling of grated Parmesan
  5. Two big handfuls of fresh spinach, torn into large pieces
  6. Two minced garlic cloves
  7. Grated mozzarella
  8. Dollops of ricotta
  9. Sliced fresh tomatoes
With three kinds of cheese, be careful not to over-top your pizza! The ricotta in particular is very moist and prone to cause sogginess, so a few strategically placed dollops are all that you need.

When it comes out of the oven, drizzle with more olive oil and shake on some crushed red pepper flakes. Eat at least three pieces...

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