Florentine Pizza with Seasoned Oil

(8)
  2 reviews
  • 20|min prep time
  • 40|min total time
  • 10 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 3 Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain.
  4. 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. 5 Bake 12 to 17 minutes longer or until cheeses are melted and crust is deep golden brown.
  6. 6 Pour oil mixture through fine-mesh strainer into jar or small pitcher; discard seasonings. Drizzle each serving with oil.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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