The war on food clutter was forgotten about until the fridge fired the first shot in our renewed conflict. I am refusing to cook anything that isn't mostly using up stuff I have! Not all have been great, but this one was! I think you could use creamed spinach too, but the spinach from the eggs was amazing and as we only had 3 eating the recipe, we had some left. I was worried when I took the pizza out that I had ruined it as the cream had returned to liquid, but it was great!
White Spinach Pizza
1 lb pizza dough
1/2 cup of spinach and sauce from mollet eggs florentine
1/4 cup ricotta
1/4 cup heavy whipping cream
1/2 shallot thinly sliced
Salt, pepper & garlic
3 oz fresh mozzarella, sliced thinly
4 oz Mozzarella, shredded
Put the pizza stone in the oven and preheat to 500 degrees.
When the stone has been in the 500 degree oven about 15 minutes, start rolling out you dough to roughly a 18" circle (or to the size of your stone)
Put the ricotta and cream and a bit of salt, pepper and granulated garlic in a mini food processor or blender and mix and whip until thick.
Pull the stone from the oven. (careful it's hot;)
Put the dough on the stone, spread a thin layer of the ricotta mixture.
Spoon small dollops of the spinach as evenly as possible over the pizza.
Evenly put the fresh mozzarella over the pizza.
Sprinkle the shredded mozzarella and finally the shallot
Return to the oven and bake for about 7 minutes of until the crust is nice and golden and the cheese is bubbling.