Three Cheese White Pizza With Spinach Recipes

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SPINACH AND THREE-CHEESE PIZZA



Spinach and Three-Cheese Pizza image

Fresh mint is sprinkled on at the end along with a squeeze of lemon juice, brightening up this classic pizza combination. Martha made this recipe on Martha Bakes episode 608.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes four 12-inch pizzas

Number Of Ingredients 10

Martha's Pizza Dough
4 ounces Gruyere cheese, grated
2 ounces young pecorino cheese, finely grated
8 ounces buffalo mozzarella cheese, torn into 2-inch pieces
6 ounces fresh spinach, stems removed
2 cloves garlic, thinly sliced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 tablespoon thinly sliced fresh mint leaves
Lemon wedges, for serving

Steps:

  • Preheat oven to 550 degrees (or highest temperature) with a pizza stone placed on lowest rack for at least 30 minutes. Top a pizza peel with parchment paper.
  • Working with one piece of dough, flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 12-inch circle; dough should still be thicker in the center. Transfer dough to prepared pizza peel.
  • Top dough with one-quarter of the cheeses, spinach, and sliced garlic. Season with pepper and drizzle with olive oil.
  • Transfer pizza along with parchment paper to pizza stone and bake until spinach is wilted and slightly browned, 10 to 12 minutes.
  • Using pizza peel, remove pizza from oven and top with one-quarter of the mint. Serve with lemon wedges. Repeat process with remaining dough and toppings.

SESAME WHITE PIZZA WITH SPINACH



Sesame White Pizza with Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 8 to 12 servings

Number Of Ingredients 10

Sheet-Pan Pizza Dough
3 tablespoons sesame seeds
1/4 cup extra-virgin olive oil
10 cups loosely packed trimmed spinach leaves (about 10 ounces)
3 large cloves garlic, minced
Kosher salt and freshly ground pepper
1 cup whole-milk ricotta cheese
3 tablespoons grated pecorino romano cheese
1 teaspoon chopped fresh oregano
12 ounces whole-milk mozzarella cheese, shredded (about 3 cups)

Steps:

  • Make Sheet-Pan Pizza Dough; transfer to the oiled pan as directed in step 3, then shape into an oval and sprinkle with 2 tablespoons sesame seeds, patting to adhere. Flip the dough, cover and let rise as directed, then stretch. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
  • Meanwhile, make the spinach: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing with tongs, until wilted, 3 to 4 minutes. Stir in the remaining 2 tablespoons olive oil, the garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the water evaporates and the garlic is just golden, about 3 minutes. Remove the spinach to a cutting board and chop.
  • Make the ricotta mixture: Combine the ricotta, pecorino, oregano and a few grinds of pepper in a small bowl.
  • Sprinkle the remaining 1 tablespoon sesame seeds around the edge of the dough to create a 1/4-inch border, pressing to adhere. Sprinkle the mozzarella over the dough up to the sesame border. Top with the spinach, then top with spoonfuls (about 2 tablespoons each) of the ricotta mixture.
  • Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the cheese is golden, 15 to 20 minutes. Let cool slightly.
  • Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares.

THREE-CHEESE WHITE PIZZA



Three-Cheese White Pizza image

Provided by Food Network Kitchen

Time 2h45m

Yield 8 servings (two 12-inch pizzas)

Number Of Ingredients 13

1 teaspoon active dry yeast
2 teaspoons sugar
1 tablespoon extra-virgin olive oil, plus more for the bowls
3 cups all-purpose flour, plus more for dusting
Kosher salt
2/3 cup ricotta cheese
1/2 cup grated parmesan cheese (about 1 ounce)
1/4 cup extra-virgin olive oil, plus more for brushing
2 cloves garlic, grated
1/2 teaspoon chopped fresh oregano or rosemary
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt
4 ounces fresh mozzarella, thinly sliced

Steps:

  • Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil; pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.
  • Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)
  • Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the ricotta, parmesan, olive oil, garlic, oregano and red pepper flakes in a bowl; season with salt and set aside.
  • Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread half of the ricotta mixture on top, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.
  • Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 7 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.

SPINACH, MUSHROOM & THREE-CHEESE PIZZA



Spinach, Mushroom & Three-Cheese Pizza image

The magic of mushrooms caps off this yummy pie. A knife-and-fork pizza, it's fully loaded with spinach, onion, garlic and a trio of cheeses.-Lillian Julow, Gainesville, FL

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 pieces.

Number Of Ingredients 11

1 loaf (1 pound) frozen pizza dough, thawed
3 tablespoons olive oil, divided
2 thin slices prosciutto or deli ham, julienned
1 pound sliced baby portobello mushrooms
1/2 small red onion, sliced
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 log (4 ounces) fresh goat cheese, crumbled
2 cups shredded fontina cheese
1/2 cup grated Romano cheese

Steps:

  • Roll dough into a 12x9-in. rectangle; transfer to a greased baking sheet and build up edges slightly. Brush with 1 tablespoon oil. , In a large skillet, saute prosciutto in remaining oil until crispy. Add mushrooms and onion; saute until tender. Stir in rosemary and garlic; cook 1 minute longer., Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450° for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese.

Nutrition Facts : Calories 492 calories, Fat 25g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 964mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

SPINACH PIZZA



Spinach Pizza image

This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! -Dawn Bartholomew, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (6-1/2 ounces) pizza crust mix
1/2 cup Alfredo sauce
2 medium tomatoes
4 cups chopped fresh spinach
2 cups shredded Italian cheese blend

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.

Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.

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