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Spinach and Ricotta Salata Grilled Pizza

Serves 2 to 4
Time 25 min
This great summer dish takes advantage of tomatoes when they're at their best. If you'd like, substitute bitter greens such as arugula for the spinach to enjoy even more flavor.
Special Diets:
Ingredients
  • 6 tablespoons extra-virgin olive oil divided
  • 2 cloves garlic finely chopped
  • 2 tomatoes cored and finely chopped
  • 1/4 teaspoon sugar
  • 1 tablespoon chopped fresh parsley
  • 4 large fresh basil leaves roughly chopped
  • 1/2 teaspoon fine sea salt divided
  • 1/2 teaspoon ground black pepper divided
  • 1/2 small shallot finely chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 large pre-baked pizza crust
  • 2 ounces ricotta salata cheese shaved with a vegetable peeler, divided
  • 1/4 pound baby spinach
Method

Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add garlic and cook, stirring constantly, until light brown, about 3 minutes. Stir in tomatoes, sugar, parsley, basil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and increase heat to medium. Cook, stirring occasionally, until thickened, about 5 minutes; set aside.

Meanwhile, whisk together shallot, vinegar, mustard, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Drizzle in 4 tablespoons of the remaining oil while continuing to whisk constantly; set vinaigrette aside.

Prepare a grill for medium-high heat cooking. Lightly brush both sides of pizza crust with remaining 1 tablespoon oil and transfer to the grill. Turn crust often, flipping once, until just toasted all over, about 2 minutes per side. Transfer to a work surface and top with reserved tomato sauce. Top with half of the cheese and carefully return pizza to the grill and cook until cheese is softened and pizza is just heated through, about 2 minutes. Transfer to a cutting board.

Toss spinach with reserved vinaigrette, then arrange on top of pizza. Garnish with remaining cheese, cut pizza into slices and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 tablespoons extra-virgin olive oil divided
  • 2 cloves garlic finely chopped
  • 2 tomatoes cored and finely chopped
  • 1/4 teaspoon sugar
  • 1 tablespoon chopped fresh parsley
  • 4 large fresh basil leaves roughly chopped
  • 1/2 teaspoon fine sea salt divided
  • 1/2 teaspoon ground black pepper divided
  • 1/2 small shallot finely chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 large pre-baked pizza crust
  • 2 ounces ricotta salata cheese shaved with a vegetable peeler, divided
  • 1/4 pound baby spinach