This month we are focusing on pizzas. I’ve been looking forward to this and was supposed to do this last month, but forgot until my brother told me he was disappointed I hadn’t done it yet!
Well, I’m starting off this week with an easy and different type of pizza. It is called ricotta spinach pizza. At least that is the name I gave it.
It is very simple to make, and a great way to use up any extra ricotta which is left over from a previous meal such as a lasagna or pasta bake.
I do not tend to make my own pizza dough at the moment, due to kitchen space and time, so I frequently buy a premade crust that works rather well.
I won’t give you the full recipe details in this post because I have the full recipe and directions here for you to read and print out.
There are a few things to remember when making this type of pizza:
1. Strain the spinach really well. I use frozen spinach so I let it thaw and then squeeze as much water out as possible. We don’t want a soggy pizza. I use a thicker crust for this pizza rather than a thin one.
2. If making your own pizza dough by hand or with a dough mixer, you might want to try and experiment by turning this into a calzone. I don’t know what the time would be for cooking one (something I haven’t delved into yet). However, when I first tried this pizza, I had to say, it reminded me of a calzone more so than a pizza. Perhaps it was the ricotta.
3. Rub the bottom of the dough with olive oil. Just a few drops on the bottom. Why you ask? Because it helps make the dough crispier on the bottom, especially when you cook it directly on the racks.
4. I found when I added a pinch of salt to the top of the pizza the flavors really bounced a lot more. Is that a cooking term – bounced?
That’s it. I hope you try the recipe. It is very tasty and makes for a perfect lunch or snack!
Enjoy!
Liz
www.SimpleItalianCooking.com
Easy Italian Recipes
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