Herbed Spinach and Three-Cheese Pizza

Name: Herbed Spinach and Three-Cheese Pizza
Yield: Makes 4 individual pizzas
Ingredients: Semolina flour; Pizza Dough (page 250), divided into 4 balls; 8 ounces Comté or Gruyère cheese, diced (1 1/2 cups); 3/4 cup freshly grated Parmigiano-Reggiano cheese; 8 ounces fresh ricotta (1 cup); 18 ounces spinach leaves (6 cups); 1 1/3 cups loosely packed fresh dill sprigs and basil leaves; Extra-virgin olive oil; Kosher salt and freshly ground black pepper

January 24, 2012

Fresh spinach and cheese is one of my favorite combinations. Here, the blast of the heat from the oven wilts the greens into the melted cheese. To brighten the flavors, I toss in a bunch of fresh herbs, too. If you have a pizza oven or stone at home, use it here. It’ll char the edges of the leaves and make them crisp.

Recipe notes

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