- 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
- 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
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.