Three-Cheese White Pizza with Spinach

Three-Cheese White Pizza with Spinach Recipe
Photo: Johnny Autry; Food Styling: Charlotte Autry

 

Fresh garlic slices are baked atop this creamy Three-Cheese White Pizza with Spinach. The spinach is kept fresh by adding it to the pizza toward the end of cooking. The higher quality the ricotta cheese, the creamier and more delicious the pizza; we prefer Calabro brand.

Yield:

Serves 6 (serving size: 1 slice)
Total time: 55 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 55 Minutes

Nutritional Information

Calories 359
Fat 12.5 g
Satfat 3.9 g
Monofat 5 g
Polyfat 2.4 g
Protein 15.4 g
Carbohydrate 47 g
Fiber 2.6 g
Cholesterol 17 mg
Iron 3.5 mg
Sodium 655 mg
Calcium 173 mg

Ingredients

1 pound refrigerated fresh pizza dough
2 tablespoons olive oil, divided
4 garlic cloves, thinly sliced
6 cups fresh baby spinach
1 cup part-skim ricotta cheese
2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
2 ounces pecorino Romano cheese, grated (about 1/2 cup)
3 tablespoons 2% reduced-fat milk
1 garlic clove, minced
1 tablespoon cornmeal

Preparation

1. Remove the dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

2. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

3. Combine 1 1/2 tablespoons olive oil and sliced garlic in a large skillet. Heat over medium-high heat 1 1/2 minutes or until the garlic begins to sizzle. Add 6 cups spinach; sauté 2 minutes or until spinach wilts. Set aside.

4. Combine cheeses, milk, and minced garlic in a bowl.

5. Roll dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Spread cheese mixture over dough, leaving a 1/2-inch border. Bake at 500° for 10 minutes or until crust is golden and cheese is lightly browned. Top with spinach; bake an additional 2 minutes or until thoroughly heated. Remove from oven; brush outer crust with remaining 1 1/2 teaspoons oil. Cut into 6 large slices.

Ann Taylor Pittman,

Cooking Light

June 2012
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