Pizza Dough (I'm not gonna lie, white is better, but I made it with Whole Wheat like a good little girl)
18 oz Frozen Spinach or a TON of fresh spinach (of course, it's a topping, so use however much you like but remember it shrinks up a lot as it bakes)
20 oz Ricotta Cheese
~1/2 c. Grated Parmesan or Romano
- After you've made your dough and let it rise once, punch it down and roll it out into a broad rectangle (so it's almost a square) and set it aside. If you're baking on a sheet pan, you can probably roll it out on it, but beware of non-stick because you're gonna have to cut on whatever you roll it out on. I bake mine on a pizza stone, so i prefer to cover my wooden peel with sprayed foil (for ease of transfer, corn meal never does the trick for me) and roll it out on that.
- Mix together the Ricotta with enough grated cheese to absorb any excess liquid then mix in garlic & Italian seasonings to taste.
- Bake @400 until golden brown.