Garlicky Spinach & Ricotta Pizzas
with quick-pickled shallots
A veggie pizza for the spinach-lovers out there! Use our delectable pizza dough to make pies like a pro, featuring garlicky ricotta and homemade pickled shallots.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Ricotta Cheese
(Contains: Milk)
340 g
Pizza Dough
(Contains: Wheat)
56 g
Baby Spinach
1 tsp
Garlic Salt
¼ cup
Basil Pesto
(Contains: Milk)
1 tbsp
Italian Herb Spice Blend
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
50 g
Shallot
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
1 tsp
Oil*
2 tsp
Sugar*
1 tbsp
All-Purpose Flour*
(Contains: Gluten)
Nutrition Values
Utensils
Cooking Steps
Remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 450˚F. Wash and dry all produce. Start the recipe when the oven is ready. On a clean surface, sprinkle 1 tbsp 2 tbsp) flour over both sides of dough. On an unlined, lightly-oiled baking sheet, divide dough into 2 equal pieces, then stretch each piece into a rough oval shape. (NOTE: For 4 portions, use 2 baking sheets and divide dough into 4 pieces.)Let dough rest in a warm place for 8-10 min.
In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium-high heat. When the pan is hot, add spinach. (NOTE: Add spinach in batches, if needed.) Cook for 2-3 min, stirring occasionally, until wilted. Add half the Italian Herb Spice Blend. Stir to combine. Remove the pan from heat.
Meanwhile, to the container with ricotta, add half the garlic salt and remaining Italian Herb Spice Blend. Stir to combine. Peel, then cut shallot into 1/8-inch rounds.
With floured hands, stretch pizza dough again into large oval shapes. (NOTE: The dough should now hold its shape.) Brush pesto over dough. Top with mozzarella, then spinach. Dollop with seasoned ricotta, one spoonful at a time. Bake on the middle rack of the oven for 14-18 min, until crust is golden-brown and cheese melts. (NOTE: For 4 portions, bake on the middle and bottom racks of the oven, rotating sheets halfway through.)
Meanwhile, to a small pot, add shallots, vinegar, 2 tbsp water, 2 tsp (4 tsp) sugar and remaining garlic salt. Bring to a simmer over medium-high heat. Once simmering, cook for 1-2 min, stirring often, until sugar dissolves. Remove the pot from heat. Transfer shallots, including liquid, to a medium bowl. Set aside.
Cut pizzas into slices. Drain pickled shallots, discarding liquid. Sprinkle pickled shallots over pizzas. Enjoy!
