Spinach and Ricotta Pizza (Cooking Light)

• 1 tablespoon extra virgin olive oil
• 34 cup new york style pizza sauce
• 2 tablespoons grated fresh parmesan cheese
• 1 12 cups loosely packed baby spinach leaves
• 1 teaspoon minced garlic
• 1 12 cups shredded part-skim mozzarella cheese
• 13 cup part-skim ricotta cheese
• 2 plum tomatoes, cored and thinly sliced
• pizza crust, of choice

1. Preheat oven to 500.
2. Coat a 12 inch perforated pizza pan with cooking spray.
3. Brush pizza dough with olive oil.
4. Spread pizza sauce evenly over dough, leaving a 1/4 inch border.
5. Sprinkle with Parmesan.
6. Top evenly with spinach and garlic.
7. Sprinkle mozzarella evenly over spinach.
8. Spoon teaspoonfuls of ricotta over mozzarella.
9. Bake at 500 for 12 minutes or until mozzarella melts and crust browns.
10. Let stand 5 minutes; top with tomato slices.
11. Cut into 6 wedges.

extra virgin olive oil, new york style pizza sauce, parmesan cheese, baby spinach leaves, garlic, mozzarella cheese, ricotta cheese, tomatoes, pizza crust

Taken from www.food.com/recipe/spinach-and-ricotta-pizza-cooking-light-391136 (may not work)