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.

Spinach, Roma and Ricotta Pizza

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
Peanut Butter Sandwich Cookies

 

 

 

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4 Responses to “Spinach, Roma and Ricotta Pizza”

  1. joey on January 24th, 2008 4:00 pm

    Great topping! Looks and sounds so yummy :) And thanks for sharing your tested crust recipe…I baked pizza crust from scratch for the first time for this event, so I’d love to learn everyone else’s favorite recipes :)

    Thanks for joining this round of HHDD!

  2. barbara on February 3rd, 2008 6:43 am

    Fantastic topping. Always best to stick with a favourite crust I think. Thanks for joining HHDD.

  3. Lalaine Manalo on February 3rd, 2008 8:27 am

    I am glad I joined this HHDD event~discovered lots of fresh ideas to spruce up my pizzas!

  4. brilynn on February 3rd, 2008 3:09 pm

    This is a great combo, a pizzeria down the road from me makes one just like it and I love it!