Italian Spinach Pizza Recipes

RICOTTA SPINACH PIZZA (PIZZA BIANCA)

Steps:

• Make a batch of the rustic pizza dough.
• Smash the garlic cloves with the side of a chef's knife and peel.
• In a large skillet add a lug of olive oil and roast the garlic cloves on medium low flame until golden. Add the spinach with a pinch of sea salt and using a pair of tongues toss to coat in the oil and roasted garlic. Cook for a couple of minutes until wilted and remove from heat. Makes her not to overcook it.
• Add the ricotta and fontina cheese to the bowl of a food processor together with a lug of olive oil and a pinch of sea salt. Process until combined and set aside.
• Preheat your oven with a pizza stone in it to 500"F or as high as it will go.
• Form the pizza pies as instructed in the rustic pizza dough recipe and brush each one with a thin layer of olive oil on top. Leave about 1/2 inch at the edges. Sprinkle with some of the parmigiana region cheese on top and bake in the preheated oven on the pizza stone for 3 to 4 minutes.
• Quickly and carefully spoon some of the ricotta fontina mixture over the top of the pizza pie and bake an additional 5 minutes to your desired doneness level.
• Once the pizza comes out of the oven you want to top it with the sautéed spinach and some of the roasted garlic cloves. Shave some parmigiana reggianno over the top and serve with freshly cracked black pepper.

ULTIMATE SPINACH PIZZA

Steps:

• Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
• Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here's the pizza oven we use).
• Run the spinach under warm water in a strainer, then squeeze out as much water as possible so that it has a dry, crumbly texture. Mix it in a bowl with 1/8 teaspoon kosher salt, the garlic powder and the oregano.
• Mince the garlic. In a small bowl, mix the ricotta with the kosher salt, fresh ground pepper and minced garlic. Thinly slice the red onion, and dice the roasted red pepper.
• When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
• Spread the seasoned ricotta onto the dough. Top with the mozzarella cheese, Parmesan cheese, spinach, red onion, and red pepper.
• Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

CLASSIC SPINACH PIZZA

Steps:

• In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute garlic in drippings for 1 minute. Add spinach; cook just until wilted. Drain spinach mixture on paper towels., In the same skillet, saute mushrooms in oil until tender; add the pepper flakes, salt and pepper. Transfer to a small bowl and let stand for 5 minutes. Stir in the mascarpone cheese, olives and pancetta. , Place crust on an ungreased pizza pan. Spread mushroom mixture over crust; layer with spinach mixture, provolone and Romano. , Bake at 450° for 10-12 minutes or until cheese is melted.

SPINACH PIZZA

Steps:

• Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.

ITALIAN SPINACH PIES

Steps:

• Heat oil and butter up in a 12 inch skillet and add the garlic. Saute for a minute and then add pepper flakes and saute for another minute.Add the spinach and heat it through and taste and season with salt and black pepper.
• Separate dough into 8 portions and let rise until doubled, punch down and rest for 10 minutes. Roll each portion into a circle - not too thin that it tears. Fill one side with cooled spinach mixture, fold dough over and crimp the edge. Let rest while you pre-heat the oven to 375.
• Bake for 20 minutes or until crust looks done.
• Before baking you can mark the pies with letter H using a fork to distinguish the pies with hot pepper flakes from the plain.
• It's really simple. I think the more simple the better although I have added dried tomatoes and other things. Hope you try this.

DEEP-DISH SPINACH PIZZA

Steps:

• Crust: Proof yeast in water with sugar; in a food processor or in a bowl, mix 2 cups of the all-purpose flour, whole-wheat flour and salt; add oil to bubbly yeast mixture and stir or process into flour mixture until dough pulls away from sides of bowl.
• Scrape dough onto floured work surface and knead until smooth and elastic (or process until smooth and elastic), using up to 1/4 cup more all-purpose flour, if needed, to keep dough from sticking.
• Place dough in oiled bowl, cover with plastic wrap and allow to rise, in warm place, until doubled; punch dough down, wrap it well and refrigerate until needed.
• Sauce: In a skillet, saute onion and garlic in oil until soft; reduce heat to low and add tomatoes and their liquid; break up the tomatoes slightly and add the salt, sugar, pepper, and pepper flakes; simmer, uncovered, stirring occasionally, until very thick, about 30 minutes.
• Topping: Cook spinach in covered saucepan until wilted, about 3 minutes; drain, rinse with cold water and squeeze dry; chop coarsely; saute garlic in hot oil for 15 seconds; add spinach and cook, stirring, for 1 minute; set aside.
• In a small bowl, mix the cheeses and set aside.
• Assembling: Move oven rack to lowest position and preheat to 475°; grease a 9" springform pan and sprinkle with corn meal.
• Roll half the dough out to a 12" circle; reserve other half of dough for another use; line the bottom and sides of the pan with the dough, but don't let any dough hang over the edge; spread 1 1/2 cups of the cheese mixture over the bottom of the crust.
• Spread tomato sauce evenly over the cheese; spread spinach over the tomato sauce; sprinkle with remaining cheese; arrange the tomato slices vertically, along the side of the pie, alternating the slices with the basil leaves.
• Place the remaining tomato slices in a circle in the center, alternating with the pepper slices, interspersing red and green strips; bake for 25 minutes or until crust is golden and filling is bubbly; let set 5 minutes before removing side of pan and cutting.

SPINACH PIZZA PIE

Steps:

• Remove pie crust pouches from box; leave at room temperature.
• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Add spinach; cook until all moisture has evaporated, about 2 minutes. Remove from heat and let cool.
• Combine ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, salt, and pepper in a bowl. Add cooled spinach mixture; mix topping well.
• Unfold a pie crust onto a nonstick baking sheet; press out fold lines with fingertips. Spread half the topping onto the crust, covering all but 1 inch of the edge. Fold the edge over the topping. Repeat unfolding, spreading, and folding the second crust. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the 2 pies.
• Bake in the preheated oven until the crust is lightly browned and the topping is bubbly, about 20 minutes.

QUICK ITALIAN SPINACH PIE

Steps:

• Heat oven to 350ºF.
• Mix ingredients until blended.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 40 min. or until center is set.

HOMEMADE SPINACH PIZZA ROLLS

Steps:

• Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside.
• Brown sausage in large skillet on medium-high heat. Drain and set aside.
• Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal.
• Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape.
• Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.