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) fresh 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 in the middle. Dissolve
The yeast in the water, and pour it into the perfectly. Slowly and gradually add into the
Flour until a free dough types, then add the salt. Knead the dough until smooth
And elastic. Protect the dough with flippantly oiled plastic wrap and allow for add until
Doubled in volume (versus 1 to 4 hrs, based on the temperature).

Divide the dough into 4 quantities and roll them into balls. Permit them add back again,
Lined with frivolously oiled plastic wrap, until all over again doubled in dimensions (to 30
Minutes to 1 hour, dependent on the temperature).

Brown the garlic in the olive oil. Clean and drain the spinach, then sauté it frivolously
In the similar skillet above high heat. add salt to taste. 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 in diameter.

Put rounds on a baking sheet. Mound the spinach and the ricotta over pizzas.
Sprinkle with the Parmigiano-Reggiano. Bake at 480°F (250°C) for about
8 minutes, or until the cheese is bubbly and the crust is golden brown.