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!
Pretty good. Only bad thing is that 500 degrees was way too hot and the crust burned. Tried it again without the spinach and a cooler setting and it was very good.
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.
This was pretty good. The next time I make it, I'll add a little bit of salt when I sauté the spinach. I also used pesto sauce before I put the cheese mixture on the crust. I'll certainly make it again!
Really tasty pizza recipe. My cheese mixture seemed a little too thick, but that was probably just the ricotta I used. As with all minimalist recipes like this, a good, crispy crust really made the pizza. I followed the recipe from Peter Reinhart's Artisan Breads Every Day cook book and it was phenomenal with this pizza.