I had a minor snafu with this, because I did not make my own pizza dough and instead purchased some from Wegmans. For some reason, the pizza dough got ginormous in the oven and it took about 10 minutes extra to cook all the way through. But it was worth it! It was very good! I did make the sauce from scratch and it was good (and usually I don't like sauce!), and the pizza itself is quite delicious.
Spinach and Ricotta Pizza
Cooking Light, July 2009
Humble ingredients create a deliciously rich and satisfying entrée.
1 portion Homemade Pizza Dough (recipe follows)
1 tablespoon extra-virgin olive oil
3/4 cup New York–Style Pizza Sauce (recipe follows)
2 tablespoons grated fresh Parmesan cheese
1 1/2 cups loosely packed baby spinach leaves
1 teaspoon minced garlic
1 1/4 cups shredded part-skim mozzarella cheese -- (5 ounces)
1/3 cup part-skim ricotta cheese
2 plum tomatoes -- cored and thinly sliced
1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
2. Preheat oven to 500°.
3. Coat a 12-inch perforated pizza pan with cooking spray.
4. Place dough on a lightly floured surface; roll into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour. Brush dough evenly with oil. Spread New York–Style Pizza Sauce evenly over dough, leaving a 1/4-inch border. Sprinkle with Parmesan; top evenly with spinach and garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella. Bake at 500° for 12 minutes or until mozzarella melts and crust browns. Let stand 5 minutes; top with tomato slices. Cut into 6 wedges.
Homemade Pizza Dough
1 package active dry yeast -- (about 2 1/4 teaspoons)
1 cup warm water -- (100° to 110°)
1 1/4 cups cold water
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
26 1/10 ounces unbleached bread flour -- (about 5 1/2 cups) divided
1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
2. Weigh or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.
4. Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.
New York-Style Pizza Sauce
7 tablespoons water
2 tablespoons chopped fresh basil
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons dried oregano
1 1/2 teaspoons sugar
1 teaspoon minced garlic
14 1/2 ounces petite-cut diced tomatoes -- undrained
6 ounces tomato paste
1. Combine all ingredients in a medium bowl; stir with a whisk.