One 10 oz. pkg frozen spinach, thawed and squeezed dry
Salt & pepper
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese
Preheat the oven to 325 degrees. Place the garlic on a sheet of foil; drizzle with 1 tsp olive oil and 1 tbsp water. Seal and bake until soft, about 30 mins; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 tsp olive oil and mash into a paste.
Meanwhile, grease a baking sheet with the remaining 1 tsp olive oil; dust with cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 mins; stretch again to almost fill the pan.
Position a rack in the lower third of the oven and preheat to 425 degrees. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 mins; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt & pepper.
Brush the pizza dough with the garlic paste. Top with the spinach & dollops of ricotta. Sprinkle with the bacon & mozzarella. Bake for 15 mins, lower the temperature to 400 and bake until the cheese is brown and bubbling, about 10 mins.
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