Spinach Pizza with Tomatoes & Garlic
By Michelle Maskaly on April 26, 2011
This spinach pizza is a perfect example of the creations I love to share with freinds and readers, because you can use your favorite pizza crust, and add as much veggies and ricotta as you want. Known as a "white pizza," a ricotta-based pie doesn't have red sauce and is a nice breakaway from traditional pies. It's also one of my absolute favorites!
You can make this gluten free by just using a gluten free crust.
1 pizza crust (I used Mama Mary's)
3 cups fresh spinach
5 cloves of garlic
1 or 2 tomatoes
8 ounces (about) mozzarella, shredded
1/2 cup (about) ricotta
Preheat your oven according to your crust's directions.
Wash your spinach and snap off the long stems that are sometimes attached to the leaves. Make sure the leaves are dried very well, because you don't want the excess water making your pizza wet. (Especially important if you are using part-skim cheeses like I do, because there will already be extra water)
Thinly slice your tomatoes and garlic. I also remove most of the seeds and pat the tomato slices with a paper towel to get out some of the excess water.
Brush a thin coat of olive oil on the pizza crust.
Spread your ricotta on the pizza, going right up to the crust. Customize this to your taste by adding more or less of the cheese. Evenly top the ricotta with the garlic slices.
Top with the tomato slices.
Add the spinach leaves.
Top with cheese.
Bake about 10 minutes, or until the crust is crisp and the mozzarella is melted.
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