Three-Cheese White Pizza with Spinach and Tomato
*adapted from Cooking Light
- 1 pound refrigerated fresh pizza dough
- 2 tablespoons olive oil, divided
- 4 garlic cloves, thinly sliced
- 6 cups fresh baby spinach
- 1 sliced roma tomato
- 1 cup part-skim ricotta cheese
- 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
- 2 ounces pecorino Romano cheese, grated (about 1/2 cup)
- 3 tablespoons 2% reduced-fat milk
- 1 garlic clove, minced
- 1 tablespoon cornmeal
- Remove the dough from refrigerator. Let stand at room temperature, covered, for at least 30 minutes.
- Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
- Combine 1 1/2 tablespoons olive oil and sliced garlic in a large skillet. Heat over medium-high heat 1 1/2 minutes or until the garlic begins to sizzle. Add 6 cups spinach; sauté 2 minutes or until spinach wilts. Set aside.
- Combine cheeses, milk, and minced garlic in a bowl.
- Place sliced tomatoes on a paper-towel lined jelly roll pan to absorb the tomato juices (at least 20 minutes)
- Roll/Pull dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Spread cheese mixture over dough, leaving a 1/2-inch border. Bake at 500° for 10 minutes or until crust is golden and cheese is lightly browned. Top with spinach; bake an additional 2 minutes or until thoroughly heated. Remove from oven; brush outer crust with remaining 1 1/2 teaspoons oil. Cut into 6 large slices.
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