I love to embark on flavor adventures with my pizzas. Sometimes, I’ll introduce a hint of heat with Jalapeno; other times, I’ll indulge in the sweet tang of pineapple. And then there are those occasions when I combine both, leaving my taste buds in a delightful state of confusion. But recently, I stumbled upon a unique creation: a pizza that tasted like stuffed shells with a crust. It was a surprising twist, rich and fabulous in its own way.
Ingredients:
Premake my dough recipe and cut the dough in half.
One cup of pizza sauce (Boves Marinara/Micheals of Brooklyn). Add a dash of sugar and salt to decrease the acidity.
1 cup of Ricotta Cheese
1 tsp of salt
1/2 cup fresh spinach, cooked and fully drained and dried.
1/2 cup of Kalamata olives
Fresh Mozzarella sprinkled about on the pizza.
Directions:
Spread your dough on a floured surface, thin it out with a roller, or spin it in the air if you dare. Once you have the desired size of your pizza dough, transfer it to the parchment-papered pizza pan.
Next, generously add your fantastic sauce.
There’s little to do here, but mix the ricotta cheese with the salt and spinach in a bowl and spoon small mounds over your already sauced pizza.
Sprinkle prepared Kalamata olives on the pizza dough.
Last, add the fresh mozzarella. Place your pizza on the bottom rack of your 495-degree oven and bake for 8 to 10 minutes.