Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A spin on the classic white pizza, with a creamy combination of spinach and ricotta cheese. Very, very easy to make...and delicious!

Gallery

Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
2 pies
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove pie crust pouches from box; leave at room temperature.

    Advertisement
  • Preheat oven to 450 degrees F (230 degrees C).

  • Heat olive oil in a skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Add spinach; cook until all moisture has evaporated, about 2 minutes. Remove from heat and let cool.

  • Combine ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, salt, and pepper in a bowl. Add cooled spinach mixture; mix topping well.

  • Unfold a pie crust onto a nonstick baking sheet; press out fold lines with fingertips. Spread half the topping onto the crust, covering all but 1 inch of the edge. Fold the edge over the topping. Repeat unfolding, spreading, and folding the second crust. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the 2 pies.

  • Bake in the preheated oven until the crust is lightly browned and the topping is bubbly, about 20 minutes.

Cook's Note:

You can make the spinach filling up to 3 days ahead and store in the refrigerator.

Nutrition Facts

420 calories; protein 16.5g; carbohydrates 26.8g; fat 27.4g; cholesterol 35.7mg; sodium 640.9mg. Full Nutrition
Advertisement