Parmesan Spinach Pizza Food

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.

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 GARLIC PIZZA

Steps:

• Mix olive oil and garlic in small microwavable bowl.
• Microwave on HIGH 30 seconds.
• Place pizza crust on cookie sheet; brush entire surface with oil mixture.
• Top with spinach, mozzarella cheese, tomato slices and feta cheese.
• Sprinkle pizza with rosemary and parmesan Bake at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden.
• Let stand 5 minutes.

CHICAGO-STYLE STUFFED SPINACH PIZZA

Steps:

• Crust: dissolve yeast and sugar in water in a large bowl; let stand until bubbly; stir in oil then stir in 4 cups of the flour until smooth; add additional flour as needed to form a stiff dough.
• Lightly flour the work surface; knead dough until smooth and elastic, about 7 to 10 minutes; put into a greased bowl; turn to coat top then let rise, covered, in a warm place until doubled, about 1 hour.
• Sauce: heat oil in a large saucepan over medium-high heat; add garlic, cook 2 minutes; stir in tomatoes, oregano, basil, salt and pepper; simmer until very thick, about 30 minutes or so.
• Filling: mix spinach, mozzarella, mushrooms, parmesan, romano, garlic, olive oil, basil, salt and pepper in a large bowl.
• Heat oven to 450°.
• Punch down dough; let rest 10 minutes.
• Lightly oil a 12-inch pizza pan that is at least 2" deep.
• Roll two-thirds of dough into a 16-inch circle; let sides overhang the pan.
• Put the spinach mixture into center of dough; smooth evenly over the surface.
• Roll the remaining dough on a lightly floured surface to a 12-inch circle; place over the spinach filling then pinch the edges together and cut excess dough at the edges so that the bottom dough is level with the top crust.
• Pour sauce over the dough to cover.
• Bake until crust is golden, 20-40 minutes.
• Let stand 10 minutes before slicing into wedges for serving.
• Ice cold beer or root beer is great with this pizza.

SPINACH PIZZA

Steps:

• Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.

EASY CHICAGO STYLE SPINACH PIZZA

Steps:

• Heat oven to 500 degrees F.
• Press crust onto bottom and sides of well greased 9 x 13 inch baking dish.
• Mix spinach, mozzarella and 2 tablespoons Parmesan and spread it evenly over crust.
• Mix tomatoes, garlic, oregano and pepper flakes, and spread it over the cheese mixture.
• Sprinkle with remaining 2 tablespoons Parmesan.
• Bake 10 minutes at 500, then reduce heat to 375 degrees and bake for an additional 20 minutes.

PARMESAN SPINACH PIZZA

Steps:

• Preheat oven to 375.
• In a small bowl, mix olive oil, basil, parsley, nutmeg and garlic.
• Place spinach in a pile of several paper towels and wring well.
• Mix the wrung spinach and the onion into the olive oil mixture.
• Spread the spinach mixture onto the two Boboli pizza shells and top with the mozzarella cheese.
• Bake for 4 minutes, then pull it out of the oven and sprinkle with the parmesan cheese.
• Place back in oven and bake for 4-5 minutes, depending on your desired brown-ness.