Three-Cheese White Pizza With Spinach

• 1 pound Refrigerated fresh pizza dough
• 2 tablespoons Olive oil, divided
• 4 Garlic cloves, thinly sliced
• 6 cups Fresh baby spinach (6 oz)
• 1/2 cup Shredded part-skim mozzarella cheese
• 1/2 cup Pecorino Romano cheese, grated
• 1 cup Part-skim Ricotta cheese
• 3 tablespoons 2% reduced fat milk
• 1 Garlic clove, minced
• 1 tablespoon Cornmeal

1. Remove the dough from the refrigerator and let stand at room temperature, covered, for 30 minutes.
2. Place pizza stone or heavy baking sheet in oven. Preheat oven to 500 degrees (keep stone or baking sheet in oven as it preheats).
3. Combine 1 1/2 T olive oil and sliced garlic in a large skillet. Heat over medium-high heat 1 1/2 minutes or until the garlic begins to sizzle. Add the spinach; saute 2 minutes or until spinach wilts. Set aside.
4. Combine cheeses, milk, and minced garlic in a bowl.
5. Roll the dough into a 14" circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully remove the pizza stone from the oven. Sprinkle cornmeal over the pizza stone and place the dough onto the stone. Spread cheese mixture over the dough, leaving a 1/2 inch border. Bake at 500 for 10 minutes or until crust is golden and cheese is lightly browned. Top with spinach; bake an additional 2 minutes or until thoroughly heated. Remove from oven; brush outer edge with remaining 1/2 T olive oil. Cut into 6 large slices.

dough, olive oil, garlic, fresh baby spinach, mozzarella cheese, romano cheese, ricotta cheese, milk, garlic, cornmeal

Taken from www.epicurious.com/recipes/member/views/three-cheese-white-pizza-with-spinach-5682a29d2926133c51d50491 (may not work)