Stuffed Spinach Pizza

By Stina

Ingredients

• 1 loaf (1 lb.) frozen white bread dough
• 1-1/2 cups chopped plum tomatoes
• 1/2 lb. bulk Italian sausage, cooked and well drained (optional)
• 1 tsp. dried basil
• 1/4 tsp. dried oregano
• 1/4 tsp. pepper
• 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
• 1/2 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 cup (4 oz.) Sargento® Fancy Shredded Mozzarella Cheese
• 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
• 1 clove garlic, minced
• 1/4 tsp. salt
• 1/2 cup pizza sauce

Details

Servings 1
Adapted from sargento.com

Preparation

Step 1

DIRECTIONS

1

Thaw bread dough and let rise according to package directions. Roll two-thirds dough into 11-inch circle on lightly floured surface. Line bottom and sides of greased 9-inch cake pan with dough. Place tomatoes and sausage, if desired, in pan; sprinkle with basil, oregano and pepper.

2

Combine Ricotta, spinach, Mozzarella, 3/4 cup Parmesan, garlic and salt in small bowl; spread over tomatoes. Roll remaining dough into 9-inch circle; place over cheese mixture. Pinch edges to seal. Bake in preheated 450°F oven 25 minutes. Spread with pizza sauce; sprinkle with remaining Parmesan cheese. Bake additional 10 minutes. Let stand 10 minutes before serving.