Spinach Pesto Spring Pizza


  • 1 lb. Pizza dough, at cool room temperature
  • Sea salt and freshly ground black pepper
  • 3 cups fresh baby spinach
  • 1/4 cup plus 1 tablespoon prepared pesto, divided
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 cup cherry tomatoes halved, tossed with evoo, salt and pepper

Pizza Dough Recipe HERE


  • About 30 minutes before baking the pizza, preheat the oven to 500°F and a large rimless baking sheet in the lower third of the oven
  • Place the large sheet of parchment paper on a work surface and dust the parchment lightly with flour.
  • Roll the dough out using hand or rolling pin. Pierce the dough firmly all over with the tines of a fork.
  • Slide the whole thing, including the parchment, onto a rimless baking sheet, then slide it onto the hot baking sheet in the oven.
  • Meanwhile, In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl.
  • When the dough is slightly puffed but not golden about 7 take out of oven spread spinach pesto mixture, then top with mozzarella cheese and cherry tomatoes, sprinkle with parmesan. Place back in oven for another 5 minutes until cheese is melted.
  • Grab the edge of the parchment and transfer the pizza from the oven to a cutting board, again using a rimless baking sheet or back of a rimmed pan to facilitate moving it . Drop ricotta cheese by rounded teaspoonful over top, cut and serve.

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