White Pizza with Mozzarella, Ricotta & Spinach

White Spinach Pizza 

If you love the idea of baking your own bread, you're really going to love this recipe. You may even do a happy dance as I did when this delicious tasting pan pizza was fully baked, and my entire kitchen smelled like a Pizzaria.

This pizza was made using this very easy no knead bread recipe and my favorite tool in my kitchen... the cast iron skillet. You simply plop a handful of lightly floured dough (once it has already risen) in an oiled pan, - I use olive oil - and with well-floured hands lightly spread and shape it to the desired size. Let it rest a bit more, once you shape it to develop flavor (also to relax the dough if it seems difficult to shape, springy back.) If you use a lot of dough in a smaller pan, you'll get a thick pan pizza. If you use a smaller amount and take time to spread it out as much as you can in a wide pan, it may come out a bit on the thin and crispy side. You can decide and experiment here, as it may require a bit of testing to see what works best for you and the cooking time needed to ensure a nice fully baked crust. Here is the recipe for this very easy pan pizza below... this made a 14-inch pizza approximately using about 1/4 of dough recipe.

 White Pan Pizza with Mozzarella, Ricotta & Spinach

Preheat Oven 400. 

Prepare white sauce in a skillet or fry pan:

4 tbsp. Butter

1 tbsp. olive oil

2-4 cloves minced garlic. (You can use powdered also but watch carefully as garlic burns easy)

4 tbsp flour

1 cup milk 

1 tsp. salt or taste as needed.

black pepper if desired

For pizza: 

Fresh spinach

8 oz. Low moisture mozzarella 

8 oz. Ricotta cheese

1/4 of artisan bread dough or more depending on size needed.

Lightly sauté garlic or garlic powder in butter and olive oil, sprinkle in flour to make a roux. Add milk and let simmer until thick. Add salt or even parmesan cheese to taste! Let it cool off a bit, simply adding more milk if the sauce becomes too thick. Place well rested dough on a well-oiled oven proof pan or skillet and gradually, gently stretch and shape to desired size. Let rest some more about 10-15 min. Spread sauce over the dough and top with fresh uncooked spinach leaves, Lots of mozzarella, and mounds of ricotta to your desire. Bake at a very well preheated oven of 400 degrees for 35 min or more until crust is golden. You may also cover it with foil the last few min to prevent cheese from over browning.