triple cheese pizza

After yesterday’s post about “reading the recipe”, I thought I would show a couple (of the many) students who really do understand the importance of that very thing. We all know that “the squeaky wheel gets the grease.” For four full days, these two cuties never needed a thing from me and sometimes you feel as if you’re ignoring such independent kids.  I just hope they know, that I know, how very competent and capable they are and that my goal is to make all my students be just like them! Great job, girls!

Ricotta-Spinach-Basil Pizza

1 pound frozen, homemade, or purchased fresh pizza dough
(If using frozen dough, let pizza dough stand at room temperature for 1 hour)

Pizza Sauce
2 tablespoons chopped fresh basil
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon sugar
2 garlic cloves, peeled and minced
14.5-ounce can of petite-cut diced tomatoes, undrained
6-ounce can tomato paste

Toppings
1 tablespoon olive oil
2 tablespoons grated fresh Parmesan cheese
1  1/2 cups loosely packed baby spinach leaves
1 teaspoon minced garlic
1  1/4 cups shredded mozzarella cheese
1/3 cup ricotta cheese
2 plum tomatoes, cored and thinly sliced

Pizza Sauce: Combine all ingredients in a medium bowl; stir until well blended with a whisk.

Preheat the oven to 500 degrees.  Coat a 12-inch pizza pan with cooking spray.

Place dough on a lightly floured surface; roll or pat into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour.

Toppings: Brush dough on the top side with olive oil. Spread about 1 cup of the pizza sauce evenly over the dough, leaving a 1/4-inch border. (Use the remaining sauce for pasta, if desired.)

Sprinkle Parmesan cheese over sauce; top evenly with spinach leaves and minced garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella.

Bake for 12 minutes or until mozzarella melts and crust browns.

Let stand 5 minutes; top with tomato slices.  Cut into wedges.

Serves 8 to 10