New York Style Spinach And Ricotta Pizza Food

RICOTTA SPINACH PIZZA (PIZZA BIANCA)

Steps:

• Make a batch of the rustic pizza dough.
• Smash the garlic cloves with the side of a chef's knife and peel.
• In a large skillet add a lug of olive oil and roast the garlic cloves on medium low flame until golden. Add the spinach with a pinch of sea salt and using a pair of tongues toss to coat in the oil and roasted garlic. Cook for a couple of minutes until wilted and remove from heat. Makes her not to overcook it.
• Add the ricotta and fontina cheese to the bowl of a food processor together with a lug of olive oil and a pinch of sea salt. Process until combined and set aside.
• Preheat your oven with a pizza stone in it to 500"F or as high as it will go.
• Form the pizza pies as instructed in the rustic pizza dough recipe and brush each one with a thin layer of olive oil on top. Leave about 1/2 inch at the edges. Sprinkle with some of the parmigiana region cheese on top and bake in the preheated oven on the pizza stone for 3 to 4 minutes.
• Quickly and carefully spoon some of the ricotta fontina mixture over the top of the pizza pie and bake an additional 5 minutes to your desired doneness level.
• Once the pizza comes out of the oven you want to top it with the sautéed spinach and some of the roasted garlic cloves. Shave some parmigiana reggianno over the top and serve with freshly cracked black pepper.

HEALTHY SPINACH AND RICOTTA PIZZA

Steps:

• For the dough: Combine both kinds of flour and 1/4 teaspoon salt in a large bowl and make a well in the center. Stir 1 1/4 cups warm water with the olive oil and yeast and pour into the well in the flour bowl. Stir until a soft and shaggy dough forms and then turn out onto a lightly-floured board and knead until smooth and the dough springs back when pressed with your thumb. Transfer to a bowl coated with nonstick cooking spray, mist the dough ball, cover and let stand until doubled in size, about 1 hour. Divide the dough into 2 pieces and roll each into a ball. Cover loosely and let rest an additional 30 minutes.
• For the sauce: Combine the oregano, tomatoes and garlic in a small skillet and bring to a simmer over medium heat. Continue to cook, stirring and lightly mashing the tomatoes with a spatula, until the tomatoes have released their liquid and the sauce has become thick and jammy, about 15 minutes. Remove from the heat, season with salt and pepper and stir in the basil.
• For assembling the pizza: Place 2 baking sheets in the oven and turn the oven to 500 degrees F. Stretch and/or roll each 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 (the dough will be a rustic oval shape). Rub each piece of dough with 1 teaspoon of the oil, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and carefully transfer to the hot baking sheets. Bake until lightly browned, 8 to 10 minutes. Remove from the oven and evenly spread each pizza crust with the sauce, spreading about 1/2 inch from the edge, and then top with the mozzarella, Parmesan and spinach. Return to the oven and continue to bake until the crust is crisp and the cheese has melted and is browned in spots, 6 to 8 minutes, rotating the pans if necessary. Remove from the oven and place small spoonfuls of the ricotta on the pizzas and sprinkle with fresh basil. Sprinkle the pizzas with salt and crushed red pepper flakes, if using.

ROASTED GARLIC & SPINACH WHITE PIZZA (WITH OPTIONAL CHICKEN)

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Drizzle a baking sheet with a little olive oil and place the pizza dough on top to rest before working. (Trader Joe's pizza dough requires 30 minutes sitting at room temperature, so I usually do that first).
• Lay out a large square of foil and place the garlic cloves on top (be sure you leave the peel on!). Drizzle with 1 tablespoon olive oil and sprinkle with a couple of pinches of kosher salt. Fold the foil into a sealed packet and place in the oven (put it on a baking sheet if you're worried about leaking). Roast the garlic until soft, golden, and fragrant, about 25 minutes. Remove from oven and set aside to cool. Once cool enough to handle, peel the cloves and discard the skins. Increase oven heat to 450 degrees Fahrenheit to prepare it for baking the pizza.
• Add 8 of the peeled garlic cloves to a small bowl. Smash with a fork. Add the ricotta, 2 teaspoons olive oil, basil, honey, oregano, 1/2 teaspoon kosher salt, and pepper. Mix well.
• If using chicken, heat the outdoor grill or an indoor grill pan on medium-high. Rub the chicken with 1 tablespoon olive oil and sprinkle with salt and pepper. Cook, flipping occasionally, until cooked through (we always check the internal temperature, which should register 165 degrees Fahrenheit). Set aside to cool. Once cool, cut into chunks.
• Stretch the pizza crust into a large (approx. 14-inch) round and place on greased cookie sheet or a pizza stone. If creating one meatless version and one chicken version, split the dough in half and stretch each into smaller rounds, approximately 8 inches or so, and place each on an olive-oil-greased cookie sheet.
• Top the crust(s) with tablespoon-sized mounts of ricotta, as evenly spaced as possible (but it doesn't have to be perfect!) Scatter with spinach and remaining garlic cloves. Top with cooked chicken chunks if using (you may only want to use half of the chicken if you're making two smaller pizzas). Scatter mozzarella cheese over the top(s).
• Bake at 450 degrees Fahrenheit until the crust is crisp and golden and the cheese is melted and bubbling, 9-10 minutes. Remove from oven and allow to cool for a couple of minutes before slicing into wedges with a pizza cutter and serving.

SPINACH-ARTICHOKE PIZZA BAGELS

Steps:

• Preheat the oven to 500˚. Combine the spinach, artichokes, cream cheese, parmesan, mayonnaise, sour cream, garlic, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Puree until very smooth.
• Put the bagels cut-side up on a rimmed baking sheet. Bake until lightly toasted, about 5 minutes. Spread a heaping 1/4 cup of the spinach mixture on each bagel half. Dot each with 3 small spoonfuls of ricotta, then sprinkle with the mozzarella. Bake until the cheese is melted and bubbling, 10 to 12 minutes.
• Top the bagels with more parmesan and a pinch of red pepper flakes.

SPINACH RICOTTA PIZZA

Steps:

• 1. Preheat oven to 425F. Thaw and squeeze out frozen spinach. Mix with ricotta cheese, oregano, 4 oz of mozzarella cheese, and Parmesan cheese. Crush the garlic clove and add to spinach mixture.
• 2. Brush the pizza crust with olive oil and place on a pizza pan., Spread spinach mixture on top and sprinkle parmsean cheese on top. Slice tomatoes very thin and lay on top. Bake 15 minutes or until cheese is golden brown.

PIZZA CALZONE

Steps:

• Heat the oven to 500 degrees. Line a rimmed baking sheet with foil and lightly oil.
• In a bowl, stir together ricotta, Parmesan, basil and pepper.
• Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread ricotta mixture on half the dough, leaving a half-inch border all around. Brush the edges of the dough with water and fold dough in half, over filling; pinch the edges of the dough together to seal.
• Transfer calzone to baking sheet. Brush the top with olive oil. Spoon tomato sauce over the calzone and sprinkle with mozzarella. Bake until crust is firm and cheese is golden, about 15 to 20 minutes. Let cool 5 minutes before serving.

RICOTTA CHEESE GNOCCHI

Steps:

• Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
• Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
• When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

CHICKPEAS WITH BABY SPINACH

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

SPINACH RICOTTA PIZZA WITH FRESH TOMATO PUREE

Steps:

• Divide dough into two and roll out into two thin crusts. Lightly brush olive oil to taste on top and bake the dough for 5 minutes in a 425 degree oven on a greased and floured pan.
• Meanwhile grate the four tomatoes into a medium bowl. If your tomatoes are really ripe, you can drain the excess liquid slighlty. Add the pressed garlic and olive oil.
• Add the spinach to a medium pan over medium heat and saute with salt and pepper to taste until half-wilted.
• Spread the tomato mixture on both crusts. Return to the oven for another 5 minutes. This should get rid of any excess liquid in the sauce.
• Top the pizzas with spinach, basil, and a light sprinkling of mozzarella. Finish by placing small dallops of ricotta around the pizza, using a small spoon.
• Bake for an additional 10 minutes or until cheese bubbles and begins to brown.

RICOTTA PIZZA

Steps:

• Pre-heat oven to 350 degrees.
• Spray a 9" x 13" baking dish with non-stick cooking spray.
• Mix eggs, seasoning and ricotta together and smooth into baking dish.
• Pour pizza sauce on top and spread evenly.
• Cover with mushrooms, cheese and any other ingredients you might wish to add.
• Bake for 30-45 minutes at 350 degrees until ricotta sets up.
• Enjoy!

SPINACH AND RICOTTA PIZZA

Steps:

• Position an oven rack on the 2nd-lowest level in the oven; place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500°.
• Coat a 12-inch pizza screen or perforated pizza pan with cooking spray.
• Lightly dust pizza dough with flour; lay dough in prepared pan and gently stretch into a 12-inch round.
• Top the pizza: brush the dough with 1 tablespoons olive oil.
• Spread the pizza sauce evenly over dough, leaving a ¼-inch border.
• Sprinkle the Parmesan over the top; distribute the spinach evenly over the top and sprinkle garlic over the spinach.
• Cover the spinach with the mozzarella.
• Using a teaspoon, arrange little globs of ricotta evenly over the top.
• Drizzle with the remaining 1 tablespoons olive oil.
• Place pizza in oven on the upper rack.
• Bake 10 minutes, until crust is crisp and golden brown.
• Using a pizza peel, lift pizza off the pan and place the crust directly on the baking stone; remove pizza pan from oven.
• Bake about 3 more minutes, until bottom of crust is golden brown.
• Using the peel, remove the pizza from the oven and transfer to a cutting board.
• Arrange tomato slices over the top; slice and serve.

MUSHROOM AND RICOTTA PIZZA

Steps:

• Preheat oven to 425 degrees.
• Prepare pizza dough-roll out on lightly floured surface and place on lightly oiled pizza pan.
• Toss the mushrooms with the 1 TBL of olive oil. Top pizza dough with the mushrooms, garlic and oregano.
• Drop dollops of ricotta, drizzle with olive oil, Kosher salt and fresh ground pepper.
• Top with fresh basil leaves. Sprinkle mozzarella cheese over basil leaves.
• Bake for 10 to 12 minutes or until crust is done and cheese is melted.

NEW YORK-STYLE SPINACH AND RICOTTA PIZZA

Steps:

• Position an oven rack on the second-lowest level in the oven and place a baking stone on the rack. Position another rack in the upper third of the oven. Preheat the oven to 500°F.
• Coat a 12-inch pizza screen or perforated pizza pan with the cooking spray. Remove the dough from the plastic bag and place on a lightly floured work surface. Lightly dust the dough with flour. Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges. Lift the dough and check to make sure the dough isn't sticking to the work surface. Shake the excess flour from the dough.
• Toss the dough until it is stretched to a 12-inch circle and place it on the prepared pizza screen or pan. Alternatively, lay the dough on the prepared screen or pan and gently stretch the dough into a 12-inch round.
• To top the pizza, brush the dough with 1 tablespoon of the olive oil. Spread the pizza sauce evenly over the dough, leaving a 1/4-inch border. Sprinkle the Parmesan over the top. Scatter the spinach over the top and sprinkle the garlic over the spinach. Cover the spinach with the mozzarella. Using a teaspoon or your fingers, arrange little globs of ricotta evenly over the top. Drizzle the remaining 1 tablespoon olive oil over the top.
• Place the pizza in the oven on the upper rack. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn't drop too much.) Bake the pizza until the crust is crisp and golden brown, 10 minutes. Using a pizza peel, lift the pizza off the screen or pan and place the crust directly on the baking stone.
• Using the peel or wearing thick oven mitts, remove the screen or pan from the oven. Continue baking the pizza until the bottom of the crust is golden brown, about 3 minutes longer. Using the peel, remove the pizza from the oven and transfer to a cutting board. Arrange the tomato slices over the top, if desired. Slice the pizza into wedges and serve immediately.

SPINACH AND RICOTTA PIZZA RECIPE

Steps:

• 1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour. 2. Preheat oven to 500°. 3. Coat a 12-inch perforated pizza pan with cooking spray. 4. 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.