Food recipes
PIZZA WITH SPINACH
PIZZA WITH SPINACH AND RICOTTA CHEESE FOR THE DOUGH 5 cups (650 g) all-rationale flour or Italian “00” flour, furthermore further more as necessary 1 1/2 cups additionally 1 tsp. (375 ml) lukewarm water 3/4 tsp. (2 g)...
PIZZA WITH SPINACH
AND RICOTTA CHEESE
FOR THE DOUGH
5 cups (650 g) all-rationale flour or
Italian “00” flour, furthermore further more as necessary
1 1/2 cups additionally 1 tsp. (375 ml)
lukewarm water
3/4 tsp. (2 g) hectic dry yeast
2 1/2 tsp. (18 g) salt
FOR THE TOPPING
1 lb (500 g) ricotta cheese
1 lb (500 g) contemporary spinach
1 oz. (30 g) Parmigiano-Reggiano
cheese, grated
1 clove garlic
3 tbsp. (45 ml) more-virgin olive oil
Put the flour on to a new effort and hard work seem and create a properly within just the middle. Dissolve
the yeast inside the water, and pour it into the perfectly. Slowly and gradually include into the
flour until finally a free dough types, then include the salt. Knead the dough right until comfortable
and elastic. Protect the dough with flippantly oiled plastic wrap and allow for increase right until
doubled within just volume (versus 1 to 4 hrs, based upon the temperature).
Divide the dough into 4 quantities and roll them into balls. Permit them increase back again,
lined with frivolously oiled plastic wrap, right until all over again doubled inside of dimensions (towards 30
minutes to 1 hour, dependent upon the temperature).
Brown the garlic within just the olive oil. Clean and drain the spinach, then sauté it frivolously
inside the similar skillet above significant warm. Incorporate salt to style. Discard garlic.
Sprinkle the function show up with a lot of flour and flatten each and every dough ball,
beginning with your fingertips and progressing to a rotary circulation of your palms
as the dough gets to be flatter and broader, into a spherical over 8 inches inside of diameter.
Put rounds upon a baking sheet. Mound the spinach and the ricotta higher than pizzas.
Sprinkle with the Parmigiano-Reggiano. Bake at 480°F (250°C) for concerning
8 minutes, or until finally the cheese is bubbly and the crust is golden brown.
AND RICOTTA CHEESE
FOR THE DOUGH
5 cups (650 g) all-rationale flour or
Italian “00” flour, furthermore further more as necessary
1 1/2 cups additionally 1 tsp. (375 ml)
lukewarm water
3/4 tsp. (2 g) hectic dry yeast
2 1/2 tsp. (18 g) salt
FOR THE TOPPING
1 lb (500 g) ricotta cheese
1 lb (500 g) contemporary spinach
1 oz. (30 g) Parmigiano-Reggiano
cheese, grated
1 clove garlic
3 tbsp. (45 ml) more-virgin olive oil
Put the flour on to a new effort and hard work seem and create a properly within just the middle. Dissolve
the yeast inside the water, and pour it into the perfectly. Slowly and gradually include into the
flour until finally a free dough types, then include the salt. Knead the dough right until comfortable
and elastic. Protect the dough with flippantly oiled plastic wrap and allow for increase right until
doubled within just volume (versus 1 to 4 hrs, based upon the temperature).
Divide the dough into 4 quantities and roll them into balls. Permit them increase back again,
lined with frivolously oiled plastic wrap, right until all over again doubled inside of dimensions (towards 30
minutes to 1 hour, dependent upon the temperature).
Brown the garlic within just the olive oil. Clean and drain the spinach, then sauté it frivolously
inside the similar skillet above significant warm. Incorporate salt to style. Discard garlic.
Sprinkle the function show up with a lot of flour and flatten each and every dough ball,
beginning with your fingertips and progressing to a rotary circulation of your palms
as the dough gets to be flatter and broader, into a spherical over 8 inches inside of diameter.
Put rounds upon a baking sheet. Mound the spinach and the ricotta higher than pizzas.
Sprinkle with the Parmigiano-Reggiano. Bake at 480°F (250°C) for concerning
8 minutes, or until finally the cheese is bubbly and the crust is golden brown.