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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Spinach and Ricotta Pizza

Humble ingredients create a deliciously rich and satisfying entrée.

Cooking Light JULY 2009

  • Yield: 6 servings (serving size: 1 wedge)

Ingredients

  • 1 1/2 cups loosely packed baby spinach leaves
  • 1 teaspoon minced garlic
  • 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup part-skim ricotta cheese
  • 2 plum tomatoes, cored and thinly sliced

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 397
  • Fat: 13g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 17.2g
  • Carbohydrate: 52.6g
  • Fiber: 3g
  • Cholesterol: 19mg
  • Iron: 3.7mg
  • Sodium: 459mg
  • Calcium: 259mg
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Spinach and Ricotta Pizza recipe

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