White Pizza with Spinach and Ricotta
NOTE: Ricotta
cheese and garlicky sautéed spinach flavor this tomato-less
pizza.
1 recipe Thin-Crust Pizza (see chapter three)
2 tablespoons olive oil, plus extra for brushing on stretched dough
4 medium garlic cloves, slivered
1/4 teaspoon hot red pepper flakes
11/4 pounds spinach, stemmed, washed, partially dried, and chopped coarse
Salt and ground black pepper
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
INSTRUCTIONS:
1. Prepare dough rounds as directed in master recipe through step 2.
2. While preparing dough, heat 2 tablespoons oil in deep saucepan set over medium heat. Add garlic and pepper flakes and cook until fragrant, about 1 minute. Add damp spinach, cover, and cook, stirring occasionally, until just wilted, about 2 minutes. Season with salt and pepper to taste. Transfer to bowl with slotted spoon, leaving behind any liquid. Set spinach aside.
3. Brush oil evenly over each stretched dough round. Arrange portion of spinach over each dough round, leaving 1/2-inch border around edges uncovered. Dot with ricotta and sprinkle with Parmesan.
4. Bake until edges of crusts brown, 6 to 12 minutes. Remove pizzas from oven, cut into wedges, and serve immediately.