Spinach Ricotta Pizza With Fresh Tomato Puree

1. 1

   Divide dough into two and roll out into two thin crusts. Lightly brush olive oil to taste on top and bake the dough for 5 minutes in a 425 degree oven on a greased and floured pan.

2. 2

   Meanwhile grate the four tomatoes into a medium bowl. If your tomatoes are really ripe, you can drain the excess liquid slighlty. Add the pressed garlic and olive oil.

3. 3

   Add the spinach to a medium pan over medium heat and saute with salt and pepper to taste until half-wilted.

4. 4

   Spread the tomato mixture on both crusts. Return to the oven for another 5 minutes. This should get rid of any excess liquid in the sauce.

5. 5

   Top the pizzas with spinach, basil, and a light sprinkling of mozzarella. Finish by placing small dallops of ricotta around the pizza, using a small spoon.

6. 6

   Bake for an additional 10 minutes or until cheese bubbles and begins to brown.

* Per serving · 4 servings · Values may vary.