Tuesday, May 30, 2017


Twice a month we have pizza night. Tonight I made this white pizza with four different cheeses and also a Margherita pizza.
We always have enough left over for lunch a couple of days.

1 recipe for pizza dough
Olive oil
Grated Pecorino Romano Cheese or Parmigiano-Reggiano
3 cloves garlic, minced
Freeze-dried or dried oregano
Torn or freshly shredded provolone cheese
Torn or freshly shredded mozzarella cheese
1 bunch sautéed spinach, seasoned with sea salt and pepper
Mounds of pureed and drained ricotta cheese

Preheat oven to 450 degrees F and place a pizza stone on the top rack.

Drizzle some olive oil all over the plain pizza dough.
Add some grated Pecorino Romano Cheese or Parmigiano-Reggiano cheese.
Scatter on the minced garlic and oregano.
Add the provolone and mozzarella cheeses.
Add the spinach and finally the ricotta cheese.

Bake pizza on the bottom rack for 7 minutes, then slide onto the pizza stone and bake another 10 minutes.

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