Tuesday, July 12, 2011

Spinach and Ricotta Pizza

Spinach and Ricotta Pizza
Recipe adapted from Cooking Light
Makes 4 Servings

16 oz. Trader Joe’s plain pizza dough
Cooking spray
1 tbsp extra-virgin olive oil
3/4 cup low-calorie spaghetti sauce
2 tbsp grated, full-fat Parmesan cheese
1 cup spinach leaves
1 tsp minced garlic (from jar; or grate a bulb of roasted garlic)
100 grams fresh, full-fat mozzarella cheese
85 grams fat-free ricotta cheese
2 medium-sized tomatoes, sliced

Remove pizza dough from refrigerator, cut open bag and let stand at room temperature for at least 30 minutes. Preheat oven to 500 degrees. Coat pizza pan with cooking spray. Spread dough on pan. Brush evenly with oil. Spread sauce evenly over dough. Sprinkle with Parmesan; top evenly with spinach and garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella. Bake at 500° for 4 minutes. Turn, and bake for 6 more minutes, or until crust browns (keep your eye on it!). Remove from oven and carefully add tomato slices. Let stand for 5 minutes before serving.

Nutritional Information: 416 calories, 56 carbs, 14 fat grams and 16 protein grams.

Review: Awesome - broiling pizza is genius - more crispy but not too crispy. The spinach was a nice add as was the garlic. The olive oil went a long way, and each bite tasted juicy. Austin (our tomato grower) suggests that this not be made in the off season. Since tomatoes are the star of the recipe, definitely go with fresh, in-season tomatoes - so just make it while it's hot! The cheeses blended well, and that tiny bit of Parmesan still made an impact. We will absolutely be making this one again - may add fresh basil next time but honestly, it didn't need anything else!
Individual serving = yummmmm!

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