YIELD: 2 PIZZAS, 16 SLICES
TOTAL TIME:1 HOUR
- 4-5 heads of garlic
- 4 tsp olive oil
- 2 whole wheat pizza dough
- 32 oz part skim mozzarella cheese
- 16-22 oz ricotta cheese
- 20 oz Cascadian Farm frozen spinach, thawed and liquid squeezed
- Pepper flakes, optional
Let the garlic cool slightly. Press the bottom of the entire clove to push it out of its paper. Place it in a bowl and mash it with the back of a fork. Combine the roasted garlic with the ricotta cheese and set aside.
On a flat surface, like your kitchen counter, place some whole wheat flour to prevent the dough from sticking. Roll out your pizza dough with a rolling pin. Place the pizza dough onto the pizza stone making sure you reach the edges. You can also use a pizza baking sheet or a cookie sheet. Repeat this with the second pizza dough.
When the pizzas are done top with pepper flakes if using. Serve immediately.