Healthy Spinach and Ricotta Pizza

Name: Healthy Spinach and Ricotta Pizza
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 envelope active dry yeast; 170 grams baby spinach, steamed, squeezed dry and coarsely chopped; 6 servings Torn fresh basil, for garnish; 473 milliliters bread flour, plus more for dusting; 118 milliliters fresh chopped basil leaves; 2 cloves garlic, thinly sliced; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 1 teaspoon olive oil; 2 teaspoons olive oil; 1 teaspoons dried oregano; 2 Tbsps grated Parmesan; 355 milliliters grated part-skim mozzarella cheese; 118 milliliters part-skim ricotta cheese; 237 milliliters whole-wheat pastry flour, such as Bobs Red Mill; 4 plum tomatoes, cored and roughly chopped; 6 servings Crushed red pepper flakes, for sprinkling, optional

The recipe Healthy Spinach and Ricotta Pizza could satisfy your Mediterranean craving in about 2 hours and 25 minutes. This recipe makes 6 servings with 368 calories, 19g of protein, and 10g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. A few people really liked this main course. If you have garlic, part-skim mozzarella cheese, olive oil, and a few other ingredients on hand, you can make it. To use up the pas

Instructions

Combine both kinds of flour and 1/4 teaspoon salt in a large bowl and make a well in the center. Stir 1 1/4 cups warm water with the olive oil and yeast and pour into the well in the flour bowl. Stir until a soft and shaggy dough forms and then turn out onto a lightly-floured board and knead until smooth and the dough springs back when pressed with your thumb.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Water

Yeast

Salt

Equipment you will use

Bowl

Transfer to a bowl coated with nonstick cooking spray, mist the dough ball, cover and let stand until doubled in size, about 1 hour. Divide the dough into 2 pieces and roll each into a ball. Cover loosely and let rest an additional 30 minutes.

Ingredients you will need

Cooking Spray

Dough

Roll

Equipment you will use

Bowl

Combine the oregano, tomatoes and garlic in a small skillet and bring to a simmer over medium heat. Continue to cook, stirring and lightly mashing the tomatoes with a spatula, until the tomatoes have released their liquid and the sauce has become thick and jammy, about 15 minutes.

Ingredients you will need

Tomato

Oregano

Garlic

Sauce

Equipment you will use

Frying Pan

Spatula

Remove from the heat, season with salt and pepper and stir in the basil.

Ingredients you will need

Salt And Pepper

Basil

Place 2 baking sheets in the oven and turn the oven to 500 degrees F. Stretch and/or roll each piece of dough until very thin and place each on a piece of lightly floured parchment paper that is the same size as the baking sheets heating in the oven (the dough will be a rustic oval shape). Rub each piece of dough with 1 teaspoon of the oil, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and carefully transfer to the hot baking sheets.

Ingredients you will need

Pepper

Dough

Roll

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Paper

Baking Sheet

Oven

Bake until lightly browned, 8 to 10 minutes.

Equipment you will use

Oven

Remove from the oven and evenly spread each pizza crust with the sauce, spreading about 1/2 inch from the edge, and then top with the mozzarella, Parmesan and spinach. Return to the oven and continue to bake until the crust is crisp and the cheese has melted and is browned in spots, 6 to 8 minutes, rotating the pans if necessary.

Ingredients you will need

Prepared Pizza Crust

Mozzarella

Parmesan

Spinach

Cheese

Sauce

Equipment you will use

Oven

Remove from the oven and place small spoonfuls of the ricotta on the pizzas and sprinkle with fresh basil.

Ingredients you will need

Fresh Basil

Ricotta Cheese

Equipment you will use

Oven

Sprinkle the pizzas with salt and crushed red pepper flakes, if using.

Ingredients you will need

Red Pepper Flakes

Salt

Equipment

Ingredients

Servings:

1envelope

active dry yeast 170grams

baby spinach, steamed, squeezed dry and coarsely chopped 6servings

Torn fresh basil, for garnish 473milliliters

bread flour, plus more for dusting 118milliliters

fresh chopped basil leaves 2cloves

garlic, thinly sliced 6servings

Kosher salt 6servings

Kosher salt and freshly ground black pepper 1teaspoon

olive oil 2teaspoons

olive oil 1teaspoons

dried oregano 2Tbsps

grated Parmesan 355milliliters

grated part-skim mozzarella cheese 118milliliters

part-skim ricotta cheese 237milliliters

whole-wheat pastry flour, such as Bob's Red Mill 4

plum tomatoes, cored and roughly chopped 6servings

Crushed red pepper flakes, for sprinkling, optional

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.