Friday, June 14, 2013

Recipe - spinach, mushroom & ricotta pizza

Here's another variation on our grilled pizza - Spinach, Mushrooms & Ricotta Pizza.

This one was easy!  I sautéed a bag of baby spinach in some extra virgin Spanish olive oil (from Trader Joe's) along with some crushed red pepper flakes and finely minced garlic (remove from pan and set aside when done).  In the same pan, add some more EVOO and saute 6 oz baby bella mushrooms on med heat until brown.  Add some salt along the way to help the mushrooms "sweat" out it's liquids.  Once brown, I added a splash of Dry Sherry and sauteed until all of the liquid had cooked off.  When done, remove cooked mushrooms from the pan and set aside.  Now comes the easy part.  As per my original grilled pizza recipe, I roll out the pizza dough (from Trader Joe's) and cook it on one side on the grill for about 4 minutes.  Remove from the grill, flip and top w/toppings - drizzle with EVOO, spinach, mushrooms & dollops of ricotta and place back onto the grill, cover and cook for another 2-3 minutes or until cooked through.  Optional - drizzle a little more good olive oil to finish and serve.  This was a yummy variation on our grilled pizza. And so easy!  Enjoy....