Categories: Pizza/Flatbread

Ingredients

• Sheet-Pan Pizza Dough (see recipe)
• 3 tbsp. sesame seeds
• 1/4 cup olive oil
• 10 cups trimmed spinach leaves
• 3 large garlic cloves, minced
• Kosher salt and black pepper
• 1 cup ricotta
• 3 tbsp. grated pecorino romano cheese
• 1 tsp chopped fresh oregano
• 12 oz. mozzarella, shredded

Directions

1. Make Sheet-Pan Pizza Dough; transfer to the oil pan as directed in step 3, then shape into an oval and sprinkle with 2 tbsp. sesame seeds, patting to adhere. Flip the dough, cover and let rise as directed, then stretch. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 for 1 hour.

2. Meanwhile, make the spinach: Heat 2 tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing with tongs, until wilted, 3-4 minutes. Stir in the remaining 2 tbsp. olive oil, the garlic, 1/2 tsp salt and black pepper and cook, stirring occasionally, until the water evaporates and the garlic is just golden, about 3 minutes. Remove the spinach to a cutting board and chop.

3. Make the ricotta mixture: Combine the ricotta, pecorino, oregano and black pepper in a small bowl.

4. Sprinkle the remaining 1 tbsp. sesame seeds around the edge of the dough to create a 1/4-inch border, pressing to adhere. Sprinkle the mozzarella over the dough up to the sesame border. Top with the spinach, then top with spoonfuls of the ricotta mixture.

5. Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the cheese is golden, 15-20 minutes. Let cool slightly.

6. Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slice the pizza onto a cutting board; cut into squares.

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