Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 8

Humble ingredients create a deliciously rich and satisfying entrée.

Diane Morgan
Recipe by Cooking Light July 2009

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.

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  • Preheat oven to 500°.

  • Coat a 12-inch perforated pizza pan with cooking spray.

  • 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.

Nutrition Facts

397 calories; fat 13g; saturated fat 4.9g; mono fat 5.9g; poly fat 1.3g; protein 17.2g; carbohydrates 52.6g; fiber 3g; cholesterol 19mg; iron 3.7mg; sodium 459mg; calcium 259mg.
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