Recently I made a Casta cake for a celebration of a family friend. Having a little ricotta cheese leftover I started to ponder what to do with it.
I also had an abundance of fresh spinach growing in my window garden. Pulling my inner food channel guru I recalled pizzas with salad on top of them seem to be fairly trendy. Spaghetti and meatballs also happens to be my husbands’ current meal of choice, which is great because I still have quite a bit canned from last summer! Perfect, dinner planning done!
I made a half batch of my favorite pizza dough since it was more to accompany to the spaghetti than the feature presentation.
My husband, I think found the idea of a salad pizza a little strange, enjoyed several slices dunked in the sauce. Personally, I ate almost half the pizza!
Pizza Dough (Originally found at King Arthur Flour)
1 tsp active dry yeast 1/2 cup lukewarm water
1/2 tsp sugar 1 Tbsp olive oil
3/4 tsp salt 1 to 1 1/2 cups flour
Dissolve the yeast in the warm water with the sugar. Allow to proof for about 10 minutes. Add the remainder of the ingredients starting with 1 cup of flour. Mix completely adding enough additional flour to create a semi-firm dough. Knead on a lightly floured board until smooth and elastic. Cover and allow the dough to rise for about 60 minutes or until at least doubled and puffy. Roll dough out into desired sized rounds, I made about a 12 inch round. Poke dough many times with a fork to prevent dough from bubbling in the oven. Allow rising another 10-15 minutes. Preheat oven to 450’F
Ricotta and Spinach Pizza Topping
1 Garlic clove minced 2 Tbsp butter
1/2 cup Ricotta 1/2 tsp salt
2 Tbsp Olive oil, divided 1/4 tsp black pepper
1/4 c. mozzarella 1/4 c. parmesan cheese
1 1/2 c. fresh spinach 1 tsp Sicilian or Italian seasoning
1/2-1 tsp vinegar additional salt/pepper
In a small bowl mix the butter and garlic, melt and brush all over prepared pizza crust. Bake for 5-10 minutes or until dough is set, but not yet golden.
In another small bowl, combine 1 Tbsp olive oil, seasoning, and vinegar. Mix very well. Add salt and pepper as desired. Set aside.
In another bowl combine ricotta, mozzarella, salt, pepper and 1 Tbsp olive oil. When the crust is ready, spread mixture over the partially baked crust. Bake for another 5-10 minutes or until crust is lightly golden browned. Allow to cool for 5 minutes and top with spinach and parmesan cheese. Drizzle with olive oil and vinegar mixture. Serve immediately.