over 5 years ago
This great summer dish takes advantage of tomatoes when they're at their best. If you'd like, substitute bitter greens like arugula for the spinach for even more flavor.
Serves 2 to 4
- 6 tablespoons olive oil, divided
- 2 cloves garlic, finely chopped
- 2 tomatoes, cored and finely chopped
- 1/4 teaspoon sugar
- 1 tablespoon chopped parsley
- 4 large basil leaves, roughly chopped
- Salt and pepper to taste
- 1 tablespoon finely chopped red onion
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 large pre-baked pizza crust, such as 365 Everyday Value Organic pizza crust
- 2 ounces ricotta salata , shaved into shards with a vegetable peeler
- 1/4 pound baby spinach
Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add garlic and cook, stirring constantly, until light brown, about 3 minutes. Stir in tomatoes, sugar, parsley, basil, salt and pepper and increase heat to medium. Cook, stirring occasionally, until thickened, about 5 minutes; set aside.
Meanwhile, whisk together onions, vinegar, mustard, salt and pepper in a medium bowl. Drizzle in 4 tablespoons of the remaining oil while continuing to whisk constantly; set vinaigrette aside.
Preheat grill to medium-high heat. Lightly brush both sides of pizza crust with remaining 1 tablespoon oil and transfer to grill. Turn crust often, flipping once, until toasted all over, about 2 minutes per side. Transfer to a clean surface and top with reserved tomato sauce, spreading it out to the edges. Top with half of the ricotta salata and carefully return pizza crust to grill until cheese is softened and pizza is just heated through, about 2 minutes. Transfer to a cutting board.
Toss spinach with vinaigrette, then arrange on top of pizza. Garnish with remaining ricotta salata, cut pizza into slices and serve.
- 450 calories
- 45g total fat
- 8g saturated fat
- 15mg cholesterol
- 91mg sodium
- 9g carbohydrate (3g dietary fiber, 4g sugar)
- 6g protein