Home Food and Recipes Quick spinach, mushroom, garlic, ricotta & mozzarella Pizza

Quick spinach, mushroom, garlic, ricotta & mozzarella Pizza

Quick spinach, mushroom, garlic, ricotta & mozzarella Pizza

What’s for Dinner? Quick Spinach, Mushoom, Garlic, Ricotta & Mozzarella Pizza.

Tonight I made a quick and easy pizza. I did this on my double burner grill pan and started on my stove top. For all of you who have had me make pizza for you at a Pampered Chef party, this is similar process, with just a few tweaks! So quick and yummy. Here’s a step by step photo for you to make in your home.

  • INGREDIENTS:
  • 1 bag baby spinach
  • 6 cloves garlic (pressed)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 sm can of mushrooms (or fresh, sliced)
  • 1 Pizza Dough
  • 1 cup ricotta
  • 1 1/2 to 2 cups mozzarella
  • 1/4 cup Parmesan

In a large skillet, I put a couple circles of olive oil and a tablespoon of butter, pressed 6 garlic cloves and gently heated… added in mushrooms and continued to gently heat….toss in bag of spinach…still on medium heat and wilted the spinach. Remove from heat. Turn oven on 400 degrees.

I then heated on medium the double burner grill pan*, unrolled pizza dough and dropped into the grill pan. I watched until the bottom of dough was showing some nice brown grill marks. Then taking chef tongs and flipped the dough and removed pan from the heat.

I then spread about a cup to 1 1/2 cups of ricotta across the dough. Then I layered on the spinach, mushroom, garlic mixture. Then layered a nice layer of mozzarella.

Then add a small sprinkling of parm (you could omit). Popped the grill pan into the oven for about 12 minutes until there is a beautiful brown on the crust. Transfer to cutting board and enjoy.

*Of course, You could make this on a stone in a round or other shape.

Enjoying dinner atSmokey and Chip’s Florida Hideaway

#eatdrinkrepeat

Recipes – Treasured, Vintage or New

A couple twirls of olive oil, butter and pressed garlic.
A couple twirls of olive oil, butter and pressed garlic.
Heat the garlic and butter gently
Add in a can of drained mushrooms…heat gently.
Toss in a bag of baby spinach
Continue gently cooking to wilt spinach.
It doesn’t take long to wilt that spinach to hardly anything. Remove from heat
Open a tube of thin pizza and stretch and drop into Grill pan on Med heat.
Stretch dough, gently heat on stovetop
When light grill pan marks begin to appear then flip
Flipped pizza dough and remove from heat.
These cheeses are what I used…I winged…as I wasn’t sure how much I’d use…
So that’s how much ricotta I used….maybe a cup to a cup and a half (forgot to take photos of this part as I was gabbing on the phone to my friend Jackie Root)
Just remembered to grab a photo…but the ricotta and then spinach mixture and then started putting mozzarella when I remembered to take photo…
Sprinkled on a little parm and into 400 degrees oven for 10-12 minutes.
Looks great….now, grab with chef tongs and yank onto cutting board.
Look at that bottom!
Pizza cutter ready….and enjoy!

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