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

Florentine Pizza with Seasoned Oil

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

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  • prep time 20 min
  • total time 40 min
  • ingredients 10
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
700mg
700%;
Total Carbohydrate
36g
36%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
0%;
Calcium
35%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company