Stovetop Florentine Pizzas
Ingredients
- 1 (10-oz) pkg frozen chopped spinach, thawed
- ¾ cup whole-milk ricotta cheese
- 1½ Tbsp whole milk
- 1 tsp minced garlic
- ¼ tsp freshly ground pepper
- ½ (1-lb) ball bakery pizza dough (see Note), at room temperature
- 1½ Tbsp olive oil, divided
- 1 heirloom tomato
- ½ cup freshly grated Parmesan cheese
- ½ (0.5-oz) pkg fresh basil, torn
Instructions
- Squeeze spinach dry using paper towels. Combine ricotta, milk, spinach, garlic, and pepper in a bowl. Brush pizza dough with ½ Tbsp oil. Roll out dough into an 8- to 10-inch round.
- Cook dough round in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes or until large bubbles form and bottom is lightly browned.
- Carefully flip and spread ricotta mixture on dough round; top with tomato slices, and Parmesan.
- Cover and cook 4 to 6 minutes or until crust is done and cheese is melted. Cut pizza into slices. Sprinkle with basil.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
488
|
488
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 26 | 26 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 926 | 926 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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