Mushroom and Spinach White Pizza

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I am all about pizza.  Pretty much any kind put in front of me will get eaten as long as there are no anchovies present.  Surveying the fridge yesterday (day prior to grocery shopping), it looked like it was time to use up an abundance of mushrooms and garden spinach so I sat down in the early afternoon and googled “mushroom and spinach recipes” and as you can imagine, oodles came up in all different cuisines.

Since I wasn’t in the mood for Mexican (shocking, I know) and there was some ricotta cheese to be used up as well, I modified the search engine to add “ricotta”.  The results pulled up a myriad of lasagna recipes, but I also came across several recipes for pizza using those ingredients.

I scanned through 3 different pizza recipes, pulling ingredients from each and combining them into one amazing slab of yumminess.  Of which now I will share with the masses as I am all about sharing recipes, spread the flavor is my motto. Scroll down for the recipe!

Enjoy with a cold beer or a glass of white wine. Salud!

Deborah

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Ingredients

1 ready made pizza dough for one large pizza (or make from scratch my half whole wheat/half A/P flour recipe here: http://www.ournorthernhomestead.com/how-to-make-your-own-pizza-doughand-make-it-healthier-too/)
1/4 cup good quality Olive Oil
1 Cup Ricotta Cheese, drained*
2 Tbsp chopped fresh Basil leaves
1/2 tsp fresh Thyme leaves
1/2 tsp Granulated Garlic
1/4 tsp Red Pepper Flakes
Ground Black Pepper to taste
1 1/2 Cups thinly sliced Mushrooms
1 Cup torn baby Spinach leaves
3/4 Cup Shredded Mozzarella Cheese (or Monterey Jack)
1 Tbsp Parmesan Cheese

Directions

*Drain Ricotta Cheese in a cheesecloth hung over a bowl for at least a couple hours, discard liquid

Preheat Oven to 450F and prepare a large pizza pan (or 2 small) lined with parchment paper or use a pizza stone if you have one (placing pizza stone in oven during preheat).

In a small saucepan, add Olive Oil, Basil, Thyme, Red Pepper Flakes and Granulated Garlic. Heat over medium-low heat for 5 minutes to warm through. Remove from heat and add Ricotta Cheese; mix well and set aside.

Roll pizza dough out to fit pan(s) and prick dough lightly with a fork.

Spread Olive Oil/Ricotta mixture evenly over the dough, getting close to the outer edges.

Sprinkle Freshly Ground Black Pepper to taste over the mixture and top with the spinach first, followed by the mushrooms.

Top with the grated Mozz or Monterey Jack Cheese and Parmesan.

Bake in the preheated oven for approx. 15 to 20 minutes depending on the size and thickness of your dough until the pizza is golden on the edges.  **Turn oven OFF and turn broiler ON and broil until cheeses on top are golden and bubbly.

Remove from oven, slice and serve!

Makes 1 Large Pizza or 2 Small Pizzas.

 

 

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