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.
2 ounces pecorino Romano cheese, grated (about 1/2 cup)
3 tablespoons 2% reduced-fat milk
1 garlic clove, minced
1 tablespoon cornmeal
How to Make It
Remove the dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.
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).
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.
Combine cheeses, milk, and minced garlic in a bowl.
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.
This pizza turned out to be a 5 star for me, but I tweaked it a bit so I'll only give 4 stars here. If the recipe included directions to season every layer like they tell you on all the cooking shows, I'm sure the overall rating would be much higher. I sauteed some thin-sliced red onion in the olive oil first, then added the garlic and proceeded as directed, salting and peppering the spinach after it had wilted a little bit. I used homemade ricotta (once you try it, it's hard to go back to store-bought, if you have the time to make it) and grated parmesan because that's all I had, and I added 2 tsp of Italian seasoning and, again, a little salt and pepper to the cheese mixture. This pizza came out eye-rollingly good and my husband raved about it with every bite. Then when he was full, but still went back for one last slice instead of dessert, he said it was even better after sitting for a little bit. This will be my go-to pizza recipe for sure.
Excellent! I used the cookinglight homemade pizza dough recipe instead of store bought. http://www.myrecipes.com/recipe/homemade-pizza-dough-10000001906369/
The only other change I made was adding some chopped fresh tomatoes with the spinach. Sprinkling some crushed red pepper flakes on the slices is optional if you like heat but is a great addition. Will definitely make this again!!
I have made this recipe numerous times and it always comes out fantastic! I use fresh mozzarella and fresh ricotta which I think adds to the wonderful flavor. Using a pizza stone is key - it cooks the pie to perfection every time.
I made this pizza exactly as the recipe called for and my husband and I thought it was rather bland and tasteless, except if you bit into one of the sliced garlic pieces. I threw the recipe away. We have liked many other Cooking Light pizza recipes but not this one.
Well, this turned out to be a 2 cheese pizza since I forgot about the ricotta, but it was still a really good white pizza! Used whole wheat pizza dough from TJ's and a large container of baby spinach and added a hefty dash of red pepper flakes as well. I imagine it would be even better if I had remembered to add the ricotta, but just means I can make it again correctly! I like the high heat use for the crust and think I will finally break down and get a pizza stone, which will make getting the pizza out of the oven easier!
If a six year-old loves a spinach pizza, it's a win in my book. My daughter and I loved this and I made it just as is. I really liked the method for cooking the crust. It was nice and crunchy on the bottom, but soft and chewy on top. The cheese was delicious and we're hooked. You can read my full review at; http://bit.ly/M111R3
I don't think my recipe was Cooking Light-worthy since I cannot get anything but full-fat ricotta and mozzarella in my country. But this was still really yummy. I ran out of garlic to use for sauteing the spinach, so instead added a bit of salt and garlic powder, and also some crushed red pepper since I always like crushed red pepper on my pizza. I followed the cooking times for the dough, and at first though it was a bit underdone, but after I let it set for a bit, it was fine. I used a whole bag of spinach, and thought I would have liked a bit more, but then again I don't think this pizza is supposed to be covered in the spinach.
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