The Romano Ranch and Fresh Spinach Pie
Recipe type: pizza
  • One 14-inch ready-to-use pie crust
  • 4 tablespoons creamy Ranch dressing
  • 1 teaspoon fresh garlic, finely chopped
  • 2 tablespoons grated Grande Romano
  • Course-ground black pepper, to taste
  • 12 ounces Grande Mozzarella, shredded or diced
  • 4 ounces (2 cups packed) raw, fresh triple-washed leaf o baby spinach, cut into rough shreds and lightly tossed with olive oil
  • 1 ounce (1/4 cup) fresh fresh tomatoes, cut into ¼-inch dice
  1. Spread the Ranch dressing evenly, leave a 1-inch border around the pie.
  2. Sprinkle the garlic, Romano and then the black pepper, evenly over the dressing.
  3. Spread the Mozzarella evenly over the dressing.
  4. Bake at 400 F until the crust is nicely browned and the cheese is golden and bubbly, then cut into slices.
  5. Mound the spinach in the center of the hot pie, leaving a2-inch border all around.
  6. Pile the mushrooms in the very center, on top of the spinach.
  7. Sprinkle the diced tomatoes around the outside.
Recipe by Pizza Today at