Yum--this was really good! Unfortunately I'm having some computer issues so I don't have a picture, but that's ok, because this meal isn't really about the looks!
Update: Computer is fixed, so here's the lovely pic!
16 oz. pizza dough (I took the easy route and used pre-made, refrigerated dough)
1 cup ricotta
3/4 cup grated Parmesan
3 tablespoons olive oil, divided
2 cups fresh spinach leaves, chopped
1 1/2 teaspoons minced garlic
2 cups fresh broccoli, steamed until fork tender, about 3 minutes in boiling water (Colin said he thought broccoli and pizza was a weird combination, so I subbed in mushrooms instead)
Pinch of salt
1/2 cup chopped tomatoes
1 1/2 cups shredded mozzarella
1/2 teaspoon dried Italian seasoning
Preheat oven to 375. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-inch round baking dish. In a medium bowl, mix together ricotta and Parmesan until well combined. Spread into pressed pizza dough. Place 2 tablespoons of olive oil into a medium skillet over medium heat. Saute spinach until wilted down and mushrooms until browned. Place spinach, mushrooms and tomatoes evenly over ricotta layer and sprinkle garlic on top. Season with a pinch or 2 of salt. Layer mozzarella on top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian seasoning. Bake for 25-35 minutes or until crust is golden brown. Let cool for 10 minutes before cutting into wedges and serving.
No comments:
Post a Comment