Pizza comes in every variation, but here, spinach and bacon take over for every-day marinara sauce and fresh ricotta puffs up like little dairy clouds, replacing that old, melty mozz.
This recipe was featured in The Dairy Episode of The Farm on Public Television.
Bacon, Spinach and Ricotta Pizza
Makes 2 pizzas
1/2 lb bacon, chopped
4 garlic cloves, thinly sliced
1 fresh chile, thinly sliced (med 6 minutes)
12 oz baby spinach
1 (1 lb) pizza doughs, at room temperature
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 cups fresh ricotta
Kosher salt and freshly ground black pepper
Preheat the oven to 500°F.
Cook the bacon with the garlic and chile in a large heavy skillet over medium heat until pale golden, about 6 minutes. Stir in handfuls of the spinach, turning it with tongs and adding more spinach as it wilts. Cook until any liquid the spinach produces is evaporated, about 6 minutes total. Remove the skillet from the heat.
Spread 2 tablespoons of oil on each of 2 baking sheets. Place a pizza dough on each baking sheet, turning it over in the oil. Gently pull and stretch the dough out to the edges of the pans, alternating between the two doughs.
Divide the spinach between the two pizzas, spreading evenly. Dollop the ricotta over the spinach layers of the pizzas and drizzle with a little more olive oil. Sprinkle salt and pepper to taste over the pizzas then bake until the crusts are golden brown and the ricotta is golden in spots, 16 to 24 minutes. Transfer the pizzas top a cutting board, slice and serve.