Spinach, Roma and Ricotta Pizza

This is my entry to the Hay Hay Donna Day Pizza event at 80 Breakfasts. I hope Joey, the event host, won’t mind that I diverted from Donna’s pizza dough recipe and opted for Jay’s Signature Pizza Crust recipe instead. No disrespect for Ms. Hay, but I have been successful with Jay’s recipe before and if it ain’t broke, why fix it? For the toppings, I took inspiration from Dagwood’s, the pizzeria where we lean towards for pizza fare at work.

Makes 8 Servings

Ingredients

Toppings

1 cup ricotta
1 cup chopped spinach, thawed
3 roma tomatoes, sliced to rounds
1 cup mozarella cheese, shredded
1/4 cup olive oil

Pizza Crust

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

Procedure

Dissolve the yeast and brown sugar in the water in a large bowl. Allow to sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Onto a clean, well floured surface, turn out dough and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth.

Let the dough rise until double; around 1 hour. Punch down the dough, and then form into a tight ball. Allow the dough to relax for a minute before rolling out. Roll with a rolling pin or knead with hands into a flattened disk.

Carefully lift and arrange to cover an olive-oil greased pizza pan. Trim excess dough at sides of pan. Brush dough surface with olive oil. Top with toppings, spooning ingredients on surface, ending with mozzarella cheese. Drizzle with additional olive oil.

Bake at a 450 F preheated oven for around 10 to 15 minutes, or until cheese is melted and crust is golden brown.

TIP:
If using a regular sheet pan, allow the dough to rise for an additional 10 to 15 minutes on the oiled pan before topping.

 

Recipes from the Oven in the Archive:

Peanut Butter Sandwich Cookies

 

 

 

Scotties

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