Italian Recipe of a Pizza Crust is topped with fresh spinach and a mix of mozzarella, ricotta and Parmesan cheese. Here is a recipe of Healthy Spinach and ricotta Pizza.
Preparation time: 25 min.
Cook time: 30 min.
Total time: 55 min.
Ingredients Required:
1. Two cups bread flour
2. One cup whole – wheat pastry flour
3. Kosher salt
4. One tsp olive oil
5. One envelope active dry yeast
6. Nonstick cooking spray
1. Half tsp dried oregano
2. Four plump tomatoes cored and roughly chopped
3. Two cloves garlic thinly sliced
4. Kosher salt freshly ground black pepper
5. Half cup fresh chopped basil leaves
1. Two tsp olive oil
2. Kosher salt and freshly ground black pepper
3. Mozzarella cheese – 11/2 cups
4. Two tblsp grated Parmesan
5. Six ounce bag baby Spanish, steamed, squeezed dry and coarsely chopped.
6. Half cup part- skims ricotta cheese
7. Torn fresh basil for garnish
8. Crushed red pepper flakes, for sprinkling option.
Instructions:
1. Combine both kinds of flour and ¼ tsp salt in a large bowl and make well in a center. Stir 11/4 cups warm water with olive oil and yeast and pour into the well in the flour bowl. Knead until soft shaggy dough forms and then turned out onto the lightly floured board; knead until smooth dough spring back when pressed with your thumb.
2. Transfer to a bowl coated with non-stick cooking spray, mist the dough ball cover and let stand till double in size, about 1 hour. Divide it into 2 pieces and roll each into ball, again cover it for additional 30 minutes.
1. Combine tomatoes, oregano and garlic in a small skillet and bring it to simmer over medium – heat. Continue to cook and lightly mashing the tomatoes with spatula, until tomatoes have released their liquid and they become thick and jammy in about 15 minutes. Remove from the heat and season it with salt and pepper and stir in the basil.
1. Place two baking sheet in the oven and turn it into 500 degrees F. Stretch or roll piece of dough until very thin and place each on a piece of lightly floured parchment paper that is the same size as the baking sheets heating in the oven.
2. Rub each piece of dough with one tsp oil and season with one - fourth tsp salt and one – eighth tsp pepper and carefully transfer to the hot baking sheets. Bake until it become lightly brown for 8 to 10 minutes.
3. Remove from the oven and evenly spread each pizza crust with sauce, spreading about half inch from edge, and then topped with mozzarella, parmesan and spinach. Return to the oven and continue to bake until crispy and the cheese has melted and browned in spots.
4. Remove from the oven and place small spoonful of the ricotta on the pizza and sprinkle fresh basil. Sprinkle the pizza with salt and crushed pepper flakes.
Your Italian Cuisine of Spinach and Ricotta Pizza is ready to serve.
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| Spinach and ricotta Pizza |
Preparation time: 25 min.
Cook time: 30 min.
Total time: 55 min.
Ingredients Required:
Dough:
1. Two cups bread flour
2. One cup whole – wheat pastry flour
3. Kosher salt
4. One tsp olive oil
5. One envelope active dry yeast
6. Nonstick cooking spray
Sauce:
1. Half tsp dried oregano
2. Four plump tomatoes cored and roughly chopped
3. Two cloves garlic thinly sliced
4. Kosher salt freshly ground black pepper
5. Half cup fresh chopped basil leaves
Toppings:
1. Two tsp olive oil
2. Kosher salt and freshly ground black pepper
3. Mozzarella cheese – 11/2 cups
4. Two tblsp grated Parmesan
5. Six ounce bag baby Spanish, steamed, squeezed dry and coarsely chopped.
6. Half cup part- skims ricotta cheese
7. Torn fresh basil for garnish
8. Crushed red pepper flakes, for sprinkling option.
Instructions:
For Dough:
1. Combine both kinds of flour and ¼ tsp salt in a large bowl and make well in a center. Stir 11/4 cups warm water with olive oil and yeast and pour into the well in the flour bowl. Knead until soft shaggy dough forms and then turned out onto the lightly floured board; knead until smooth dough spring back when pressed with your thumb.
2. Transfer to a bowl coated with non-stick cooking spray, mist the dough ball cover and let stand till double in size, about 1 hour. Divide it into 2 pieces and roll each into ball, again cover it for additional 30 minutes.
For Sauce:
1. Combine tomatoes, oregano and garlic in a small skillet and bring it to simmer over medium – heat. Continue to cook and lightly mashing the tomatoes with spatula, until tomatoes have released their liquid and they become thick and jammy in about 15 minutes. Remove from the heat and season it with salt and pepper and stir in the basil.
For Assembling the Pizza:
1. Place two baking sheet in the oven and turn it into 500 degrees F. Stretch or roll piece of dough until very thin and place each on a piece of lightly floured parchment paper that is the same size as the baking sheets heating in the oven.
2. Rub each piece of dough with one tsp oil and season with one - fourth tsp salt and one – eighth tsp pepper and carefully transfer to the hot baking sheets. Bake until it become lightly brown for 8 to 10 minutes.
3. Remove from the oven and evenly spread each pizza crust with sauce, spreading about half inch from edge, and then topped with mozzarella, parmesan and spinach. Return to the oven and continue to bake until crispy and the cheese has melted and browned in spots.
4. Remove from the oven and place small spoonful of the ricotta on the pizza and sprinkle fresh basil. Sprinkle the pizza with salt and crushed pepper flakes.
Your Italian Cuisine of Spinach and Ricotta Pizza is ready to serve.
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