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Three Cheese-and-Spinach Pizza

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 12 mins
Cook time 17 mins
Yield Makes 4 servings

Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • 1 leek, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 5 ounces fresh spinach leaves
  • 1/2 Basic Pizza Dough or 1 uncooked prepared pizza crust
  • 1/2 cup ricotta cheese
  • 1/3 cup crumbled feta cheese
  • 1/2 cup (2 ounces) shredded Kasseri or provolone cheese
  • 2 tablespoons pine nuts (optional)

How to Make It

  1. Preheat oven to 450°. (For a crispy crust, preheat a pizza stone on the lowest rack in the oven.)

  2. Heat 2 tablespoons oil in a skillet over medium-high heat. Add leek and garlic; sauté 5 minutes or until tender. Stir in salt and pepper. Add spinach, in batches; cook 2 minutes or just until wilted.

  3. Roll dough to 1/4-inch thickness on a lightly floured baking sheet or pizza peel. Brush edges of crust with remaining 1 tablespoon olive oil. Spread spinach mixture to edges of crust; top with cheeses and pine nuts, if desired.

  4. If desired, transfer pizza to pizza stone dusted with cornmeal or semolina flour; bake 10 to 12 minutes or until cheese is hot and bubbly.