You may also like
Categories:
garlic extra-virgin olive oil cornmeal dough bacon frozen spinach salt pepper Ricotta cheese Mozzarella cheese
Viewed: 16 - Published at: 10 years agoIngredients
- 12 garlic cloves, unpeeled
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon cornmeal
- 12 ounces refrigerated pizza dough
- 2 slices bacon, cut into 1-inch pieces
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- salt, to taste
- pepper, to taste
- 1 cup ricotta cheese
- 34 cup shredded mozzarella cheese
Method
- Preheat the oven to 325F Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water.
- Seal and bake until soft, about 30 minutes; let cool slightly.
- Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste.
- Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal.
- Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet.
- Let the dough rest for 10 minutes; stretch again to almost fill the pan.
- Position a rack in the lower third of the oven and preheat to 425F In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate.
- Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
- Brush the pizza dough with the garlic paste.
- Top with the spinach and dollops of ricotta.
- Sprinkle with the bacon and mozzarella.
- Bake for 15 minutes, lower the temperature to 400F and bake until the cheese is brown and bubbling, about 10 minutes.
