Spinachgarlicpizza Recipes

Steps:

• Mix olive oil and garlic in small microwavable bowl.
• Microwave on HIGH 30 seconds.
• Place pizza crust on cookie sheet; brush entire surface with oil mixture.
• Top with spinach, mozzarella cheese, tomato slices and feta cheese.
• Sprinkle pizza with rosemary and parmesan Bake at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden.
• Let stand 5 minutes.

Steps:

• In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute garlic in drippings for 1 minute. Add spinach; cook just until wilted. Drain spinach mixture on paper towels., In the same skillet, saute mushrooms in oil until tender; add the pepper flakes, salt and pepper. Transfer to a small bowl and let stand for 5 minutes. Stir in the mascarpone cheese, olives and pancetta. , Place crust on an ungreased pizza pan. Spread mushroom mixture over crust; layer with spinach mixture, provolone and Romano. , Bake at 450° for 10-12 minutes or until cheese is melted.

Steps:

• In a small bowl, toss the spinach, oil and Italian seasoning. Place crust on an ungreased 12-in. pizza pan. Arrange spinach mixture over crust to within 1/2 in. of edge. Place tomatoes on top; sprinkle with the cheeses, olives and onion., Bake at 450° for 10-15 minutes or until cheese is melted and edges are lightly browned.

Steps:

• Put spinach in a salad spinner and dry well. (or use paper towels). Remove stalks if any.
• If using large leaves, roll up tightly and cut crossway in wide strips. (if using baby leave alone).
• Heat wok to medium heat. Add sesame seeds, and dry fry stirring constantly for 1-2 minutes until golden brown. Transfer to a small bowl and set aside.
• Add oil to wok and swirl around. When hot, add the salt, spinach and garlic and stir-fry for 2 minutes until the spinach just wilts a bit and the leaves are coated with oil.
• Sprinkle over dry-heated sesame seeds and serve immediately.
• I love this with some naan bread.

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

Steps:

• Heat oven to 450ºF.
• Mix oil and garlic in small microwaveable bowl. Microwave on HIGH 30 sec.
• Place pizza crust on baking sheet; brush with oil mixture. Top with remaining ingredients.
• Bake 10 to 12 min. or until cheese is melted and crust is golden brown.

Steps:

• Roast the garlic: Slice 1/2 inch off the top of the garlic head and place cut side up on foil. Drizzle with 1 tsp oil and sprinkle with water. Wrap in foil and bake at 350°F for 50 minutes. When cooled slightly, squeeze roasted garlic out of the skins. To grill: Heat Foreman's Grilling Machine to the highest setting or make a medium-hot fire on a gas or charcoal grill. Roll out pizza dough on a lightly oiled baking sheet. Cut dough in half; shape into two 10-inch square pizzas. Do not make a rim. Grill dough on one side until grill marks show, about 3 minutes. Remove from grill. Place dough, grilled side up, on a cutting board. Brush with remaining 2 tsp oil. Spread with roasted garlic; season with salt and pepper. Add spinach, cheeses, tomatoes, and pine nuts. Return to grill and cook for 3 minutes, or until cheese melts and crust is cooked through. Garnish with basil; cut pizzas in half to serve. To bake: Heat oven to 475°F. On a lightly greased baking sheet, form dough into a large pizza; arrange toppings. Bake 10 minutes or until crust browns. Remove from oven; garnish with basil; cut into fourths to serve.

Steps:

• In a large skillet, heat oil over medium-high. Add chile and garlic, and cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing constantly, until wilted, 1 to 2 minutes. Season with salt. Serve with lemon wedges.

Steps:

• In a large saute pan, heat the olive oil over medium heat. Add the garlic, and cook until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer garlic to paper towels; reserve. Discard oil.
• Spray pan with cooking spray, and heat over medium heat. Coarsely chop the spinach and stalks. Working in batches, add the damp spinach to the pan. Cover, and cook until spinach just begins to wilt, 4 to 5 minutes. Transfer the cooked spinach to a metal bowl, and cook the remaining spinach. Season with salt and pepper. Sprinkle the reserved garlic over spinach, and serve warm with a wedge of fresh lemon.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Drizzle a baking sheet with a little olive oil and place the pizza dough on top to rest before working. (Trader Joe's pizza dough requires 30 minutes sitting at room temperature, so I usually do that first).
• Lay out a large square of foil and place the garlic cloves on top (be sure you leave the peel on!). Drizzle with 1 tablespoon olive oil and sprinkle with a couple of pinches of kosher salt. Fold the foil into a sealed packet and place in the oven (put it on a baking sheet if you're worried about leaking). Roast the garlic until soft, golden, and fragrant, about 25 minutes. Remove from oven and set aside to cool. Once cool enough to handle, peel the cloves and discard the skins. Increase oven heat to 450 degrees Fahrenheit to prepare it for baking the pizza.
• Add 8 of the peeled garlic cloves to a small bowl. Smash with a fork. Add the ricotta, 2 teaspoons olive oil, basil, honey, oregano, 1/2 teaspoon kosher salt, and pepper. Mix well.
• If using chicken, heat the outdoor grill or an indoor grill pan on medium-high. Rub the chicken with 1 tablespoon olive oil and sprinkle with salt and pepper. Cook, flipping occasionally, until cooked through (we always check the internal temperature, which should register 165 degrees Fahrenheit). Set aside to cool. Once cool, cut into chunks.
• Stretch the pizza crust into a large (approx. 14-inch) round and place on greased cookie sheet or a pizza stone. If creating one meatless version and one chicken version, split the dough in half and stretch each into smaller rounds, approximately 8 inches or so, and place each on an olive-oil-greased cookie sheet.
• Top the crust(s) with tablespoon-sized mounts of ricotta, as evenly spaced as possible (but it doesn't have to be perfect!) Scatter with spinach and remaining garlic cloves. Top with cooked chicken chunks if using (you may only want to use half of the chicken if you're making two smaller pizzas). Scatter mozzarella cheese over the top(s).
• Bake at 450 degrees Fahrenheit until the crust is crisp and golden and the cheese is melted and bubbling, 9-10 minutes. Remove from oven and allow to cool for a couple of minutes before slicing into wedges with a pizza cutter and serving.