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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 1 pound pizza dough thawed if frozen (I prefer Trader Joe's pizza dough in the refrigerator department)
- 1/4 cup store bought pesto, well drained
- 1/3 cup whole milk ricotta cheese
- 4 ounces burrata cheese, finely chopped
- 1/4 cup fresh spinach, finely chopped
- Fresh ground pepper
Method
- Allow dough to thaw completely and sit at room temperature.
- Mix ricotta cheese and burrata until well combined. Set aside.
- Place rack on lowest shelf of the oven. Put heavy baking sheet (14 X 17") on the lowest rack. Preheat oven to 500 degrees - with baking sheet in the oven.
- Stretch out dough on a lightly floured surface into a 13 X 16" rectangle and transfer to a tray lined with parchment paper. Prick the dough all over with a fork. Don't worry if you don't form a perfect rectangle or circle: The imperfect shape adds to the rustic charm.
- Carefully slide the parchment sheet with the dough on it, onto hot baking sheet in the oven.
- Bake until top is puffed and golden, approximately 6-10 minutes. Carefully remove entire pan from oven. Pan is very hot!
- If there are any large bubbles, prick with a fork. Push down gently.
- Cover baked dough with pesto, spreading evenly. Dot with ricotta / burrata mixture. Sprinkle with chopped spinach.
- Put pizza still on pan back in the oven and bake until cheese is hot, melted and bubbly, and the edges of pizza are deep golden. Remove from oven. Top with freshly ground pepper. Cut and serve!
