Spinach and Ricotta Pizza

I don't know where Sara finds some of these recipes, but this one is fantastic.  And if you make this for friends or families, it is all but guaranteed to come out of the oven looking just as good as it tastes, making you look like a gourmet chef!

This is a three-part recipe - so it does take a little planning, but it's pretty quick to put together - so stick with us.

The Crust.  This is possibly one of the best crusts I've ever had.  Pizza chains have a hard time competing with this crust, and it's a lot better than the store-bought versions available at Kroger and Meijer.  Here's the major part of the planning - this crust is best when it's allowed to rise all day.  So whip it together in the AM before work, or on a Saturday before you get started cutting the grass or headed off to the ball games, cover it and place it in a warm spot in the house - nature and chemistry will take care of the rest.

2 cups whole wheat flour
1 cup all purpose flour
1/2 t instant yeast
1 t salt
2 T olive oil

Combine the flours, yeast and salt in a large bowl.  Stir in 1.5 cups of water.  The dough should be relatively sticky and wet, like biscuit batter.  If not add a little more water.  Scrape down the sides of the bowl, cover and put in a warm spot for 6 - 12 hours.

Pizza Sauce.  This is a pretty easy and really tasty sauce.  I'm a big sauce guy - that's why I love LaRosa's and probably why I loved those Tostino's pizzas Grandma used to make for us.

1 T of water
2 T chopped fresh basil
1.5 T olive oil
2 t dried oregano
1.5 t sugar
1 t minced garlic
1 (14.5 oz) can petite diced tomatoes (undrained)
1 (6 oz) can tomato paste

Combine all ingredients in a medium bowl and stir with a whisk.  Set aside.

The Pizza.  Now the fun starts.  You've got your crust, you've got your sauce, the oven is preheating to 500 deg F, and you've got the ingredients below.  Let's make a pizza!

1 T olive oil
3/4 cup pizza sauce (above)
2 T grated fresh Parmesan
1.5 cups loosely packed baby spinach leaves
1 t minced garlic
1.25 cups mozzarella
1/3 cup ricotta cheese

Coat a 12" pizza pan with cooking spray- we have a 16-18" pan with 1/4" holes all over it that works really well, probably from BB&B.  We put a piece of foil on the rack underneath in the oven, just in case anything drips.  Dust your hands with flour and fold the dough over in the bowl a few times.  It will be sticky, but use only as much flour as you really need.  Pull the dough into the shape of your pan - you can try tossing it like the Papa, but we don't recommend it unless you previously worked for the Papa (John's) or at Dewey's.  We like it a little thicker at the edges, but really pretty even throughout.  Press onto the pan and drizzle with 2 T of olive oil - we use a brush to spread it around evenly.  Spread the sauce evenly on the dough, leaving a 1/4" edge for the crust - feel free to adjust to your preferences.  Sprinkle with the grated Parmesan.  Top evenly with spinach leaves and garlic.  The spinach can be whole or chopped per your preference.  We usually make sure the pizza sauce is almost hidden by the spinach.  Sprinkle the mozzarella over the spinach.  Spoon teaspoon fulls of ricotta over the mozzarella.  Bake at 500 deg F for 12 minutes or until the mozzarella melts and the ricotta starts bubble and slightly brown and the crust starts to brown.  Let stand 5 minutes (if you can stand it) before cutting. 

This pizza is always full of sauce and has such a great combination of cheese flavors.  The ricotta by itself wouldn't add much, but when combined with the mozzarella and Parmesan, it really makes for a great flavor and texture combination.  With just the two of us, we can usually eat half for dinner and save the second half for a pair of lunch portions, which Mike will undoubtedly try to steal both of during the following week.