About 12 years ago I was traveling through one of my all-time favorite pizza cities: New Haven, Connecticut. I was with my wife and we hit all of the famous spots. Everyone has heard of Pepe’s, Sally’s and Modern pizza, but one of the memorable places I ate at was a pizzeria called Abate Apizza.
Lou Abate was the proprietor, and we ordered a white pie with spinach and ricotta. It was so delicious that I still think about that pie today. Baby spinach is an amazing ingredient — and it is very versatile. You could add it to a pizza plain, blanched or even blended with ricotta. I prefer it to be lightly sautéed in garlic, olive oil, salt and pepper. Here is a version of one of my favorite pizzas. Enjoy!
- 13-ounce dough ball
- 3 ounces sautéed baby spinach
- 8 ounces ricotta (in a pastry bag ready for piping)
- Garlic oil
- 7 slices whole-milk mozzarella (approximately one ounce per slice)
- Grated Romano
- Crushed red pepper
- Shape and stretch your dough into a 12-inch circle.
- Evenly place mozzarella over the pizza, leaving a ¼-inch border.
- Evenly distribute spinach in clumps and place pizza in the oven.
- When the pizza is finished baking, cut into desired slices.
- Pipe ricotta in nickel-sized dollops on top of the pizza, then sprinkle on grated Romano, garlic oil and crushed red pepper.