We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Florentine Pizza with Seasoned Oil

(8)
  2 reviews
  • 20 min prep time
  • 40 min total time
  • 10 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Spinach and ricotta are a super combination on this meatless pizza.

Bake-Off® Contest 43, 2008
Sherry Johnston
Green Cove Springs, Florida

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/4
cup CRISCO® 100% Extra Virgin or Pure Olive Oil
1/2
teaspoon black peppercorns
1/4
teaspoon crushed red pepper flakes
2
dried bay leaves
1
box (9 oz) Green Giant™ frozen chopped spinach
1/2
cup ricotta cheese
1
container (5.2 oz) garlic-and-herbs spreadable cheese (about 3/4 cup)
3/4
cup shredded mozzarella cheese
3/4
cup shredded Swiss or Emmentaler cheese

Steps

  • 1 Heat oven to 400°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. Unroll pizza crust dough on cookie sheet; press dough into 13-inch round. Bake 8 to 12 minutes or until lightly browned.
  • 2 Meanwhile, in 8-inch nonstick skillet, mix oil, black peppercorns, red pepper flakes and bay leaves. Cook over medium heat 3 to 5 minutes, stirring occasionally, until bay leaves start to brown. Remove from heat; set aside.
  • 3 Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain.
  • 4 In small bowl, mix ricotta cheese and spreadable cheese until well blended. Spread over partially baked crust. Top with spinach, mozzarella cheese and Swiss cheese.
  • 5 Bake 12 to 17 minutes longer or until cheeses are melted and crust is deep golden brown.
  • 6 Pour oil mixture through fine-mesh strainer into jar or small pitcher; discard seasonings. Drizzle each serving with oil.
  • 1 Heat oven to 400°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. Unroll pizza crust dough on cookie sheet; press dough into 13-inch round. Bake 8 to 12 minutes or until lightly browned.
  • 2 Meanwhile, in 8-inch nonstick skillet, mix oil, black peppercorns, red pepper flakes and bay leaves. Cook over medium heat 3 to 5 minutes, stirring occasionally, until bay leaves start to brown. Remove from heat; set aside.
  • 3 Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain.
  • 4 In small bowl, mix ricotta cheese and spreadable cheese until well blended. Spread over partially baked crust. Top with spinach, mozzarella cheese and Swiss cheese.
  • 5 Bake 12 to 17 minutes longer or until cheeses are melted and crust is deep golden brown.
  • 6 Pour oil mixture through fine-mesh strainer into jar or small pitcher; discard seasonings. Drizzle each serving with oil.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
12g
62%
Trans Fat
0g
0%
Cholesterol
50mg
17%
Sodium
700mg
29%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
4%
Sugars
5g
5%
Protein
18g
18%
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved