Delicious Spinach, Onion & Ricotta Pizza
These veggies are also great in a quiche or frittata!
You have two options for cooking the spinach. Option 1 is here, Option 2 I will suggest later
If you have a juicer, juice 1- 2 cups spinach (you want to remove most of the liquid). Save the chopped spinach that remains after juicing. You will add this after you fry up your onion.
Heat 1 Tbsp olive oil in small/medium sized frying pan over medium heat.
Add and sauté 2-3 minutes:
1 small red onion, diced
¼ tsp salt
¼ tsp pepper
½ tsp dried oregano
½ tsp dried basil
¼ - ½ tsp garlic powder
Cook 5-6 minutes, until onion is just tender. If you have used Option 1, add the spinach now and cook, stirring now and then, just until spinach is nicely wilted, about 2-3 minutes. Remove from heat and set aside.
If you don’t have a juicer, do the following to cook the onions/spinach:
Remove your cooked onions from the pan and set aside.
Put a 1 - 2 Tbsp. water into your pan and add 1-2 cups spinach. Cook spinach 3-4 minutes, stirring occasionally, until spinach is wilted.
Set spinach aside to cool. Once spinach is cool enough, you’ll want to squeeze to wring out the excess liquid. Then mix together the onions and cooked spinach. Set aside to use as a topping.
Prep your other pizza toppings:
Grated Mozzarella cheese
Grated Parmesan cheese (optional)
½ cup ricotta cheese, seasoned with salt & pepper
Dried red pepper flakes (optional)
Spaghetti sauce (I like Classico brand spaghetti sauces, personally. Most of their sauces don’t have added sugar)
Make my pizza dough recipe as directed, adding flaxseed meal, if desired. Remember to put your dough on parchment paper/silicon mat on an upside-down cookie sheet, so you can easily slide the pizza onto the oven rack to crisp the bottom for a few minutes.
Add toppings as follows:
1) Spaghetti sauce, use sparingly
2) Grated Mozzarella cheese
3) Sautéed spinach and onions
4) Ricotta cheese, small scoops spaced around the pizza
5) Sprinkle with parmesan, if desired
6) Sprinkle with dried red pepper flakes, if desired
Bake 10-15 minutes at 425F. Slide off parchment paper onto oven rack and cook an additional 4-5 minutes. Remove from oven onto a cutting board.