Pizza bianca with spinach and arugula
7 oz, baby leaf variety, rinsed
4 oz, bunch, cleaned and rinsed
Grated Parmesan cheese
Part-skim ricotta cheese
Part-skim mozzarella cheese
½ cup(s), shredded
¼ tsp, freshly ground
Frozen pizza crust dough
10 oz, thin, prebaked
1 medium, sliced
1 small clove(s), minced
- Adjust one oven rack to the lowest level of the oven. Preheat the oven to 450°F.
- Place the spinach and arugula, with the water still clinging to their leaves, in a 10-inch nonstick skillet. Cook, stirring, over medium-high heat until the greens are reduced in volume and softened, 2 – 3 minutes. Drain in a colander, pressing out the excess liquid, and coarsely chop the greens.
- Combine the Parmesan, ricotta, mozzarella, the chopped greens, and the salt and pepper in a medium bowl. Place the pizza crust on a baking sheet. Spread the cheese mixture evenly over the crust, leaving a 1⁄2-inch border around the edge.
- Toss the tomato, oil, vinegar, and garlic in a small bowl and sprinkle over the top of the pizza. Bake until the crust is hot and crisp, 10 – 12 minutes. Serve at once. Yields 1⁄6 of pizza per serving.