Categories: Main Dish, Pizza, Vegetarian
Ingredients
- 15 ounces pizza dough , at room temperature (New York-Style Pizza Dough)
- unbleached bread flour , for dusting
- 2 tablespoons extra virgin olive oil
- 1/2 cup pizza sauce (New York-Style Pizza Sauce)
- 1/2 tablespoon freshly grated parmesan cheese
- 1 1/2 cups lightly packed fresh spinach leaves , torn into large pieces
- 1/2 teaspoon minced fresh garlic
- 2 cups coarsely shredded mozzarella cheese
- 1⁄3; cup whole milk ricotta cheese
- 1 ripe tomato , cored and thinly sliced
Directions
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Position an oven rack on the 2nd-lowest level in the oven; place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500°.
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Coat a 12-inch pizza screen or perforated pizza pan with cooking spray.
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Lightly dust pizza dough with flour; lay dough in prepared pan and gently stretch into a 12-inch round.
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Top the pizza: brush the dough with 1 tablespoons olive oil.
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Spread the pizza sauce evenly over dough, leaving a ¼-inch border.
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Sprinkle the Parmesan over the top; distribute the spinach evenly over the top and sprinkle garlic over the spinach.
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Cover the spinach with the mozzarella.
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Using a teaspoon, arrange little globs of ricotta evenly over the top.
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Drizzle with the remaining 1 tablespoons olive oil.
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Place pizza in oven on the upper rack.
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Bake 10 minutes, until crust is crisp and golden brown.
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Using a pizza peel, lift pizza off the pan and place the crust directly on the baking stone; remove pizza pan from oven.
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13
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Bake about 3 more minutes, until bottom of crust is golden brown.
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Using the peel, remove the pizza from the oven and transfer to a cutting board.
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Arrange tomato slices over the top; slice and serve.