Thursday, April 2, 2009
Roasted Garlic and Spinach Pizza
YUM YUM YUM! Did I say yum?? This is so good that I insist you try this immediately. I got this amazing recipe from Rachel Ray and it is by far my favorite recipe of hers to date. My only comments on this recipe are that I used only a fraction of the garlic paste and ricotta cheese and it was still extremely flavorful.
12 cloves garlic, unpeeled
4 teaspoons extra-virgin olive oil (I used 2)
1 tablespoon cornmeal (omitted- I didn't use fresh dough so it wasn't needed)
12 ounces refrigerated pizza dough (Used Boboli individual crusts)
2 slices bacon, cut into 1-inch pieces
One 10-ounce package frozen spinach, thawed and squeezed dry (Used fresh)
Salt and pepper
1 cup ricotta cheese (I used much less)
3/4 cup shredded mozzarella cheese
1. Preheat the oven to 325°. 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.
2. 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. (Skip this step if using pre-baked crust such as Boboli)
3. Preheat to 425°. 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.
4. 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 400° and bake until the cheese is brown and bubbling, about 10 minutes.