Pizza with Spinach and Ricotta Cheese "pizza con spinaci e ricotta"
How to make Pizza with Spinach and Ricotta Cheese "pizza con spinaci e ricotta" - Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours
4 Servings
for the dough:
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups plus 1 tsp. (375 ml) lukewarm water
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 tbsp. (18 g) salt
for the topping:
1 lb. (500 g) fresh ricotta
1 lb. (500 g) fresh spinach, rinsed
1 oz. (30 g) Parmigiano-Reggiano cheese, grated
1 clove garlic
3 tbsp. (45 ml) extra-virgin olive oil
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the salt.
Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).
Divide the dough into four portions and roll them into balls. Let the dough portions rise again, covered with lightly oiled plastic wrap in a warm room, until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature).
Meanwhile, brown the garlic in a large pan with the olive oil. Add the spinach and sauté until wilted. Add salt to taste.
Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter.
Put the dough rounds on a baking sheet. Spread the ricotta and then the spinach over the surface of the pizzas and sprinkle with the Parmigiano-Reggiano cheese.
Bake in the oven at 480°F (250°C) for 8 minutes, or until the crusts are golden brown.
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| Pizza with Spinach and Ricotta Cheese "pizza con spinaci e ricotta" |
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