Author Topic: Spinach and Ricotta Pizza - Morgan & Gemignani  (Read 1517 times)

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Offline TomN

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Spinach and Ricotta Pizza - Morgan & Gemignani
« on: April 05, 2013, 03:05:39 AM »
I made a  Spinach and Ricotta Pizza using the recipe found in the "Pizza" by Diane Morgan & Tony Gemignani. This book was listed as a favorite on the forum, so I purchased it. I will definitely make this pizza again, since everyone loved it.

I started with my beer dough, made with Blue Moon Belgian White. A beer that you can find year round and is not expensive.

Lightly spread EVOO over the dough.

The spead on your pizza sauce.
« Last Edit: April 05, 2013, 03:21:09 AM by TomN »


Offline TomN

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #1 on: April 05, 2013, 03:09:38 AM »
Next,  sprinkle some grated Parmesan over the sauce.

Next, spread baby spinach leaves over the pizza. I cut off the stems.

Next, sprinkle some fresh minced garlic over the pizza.

Offline TomN

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #2 on: April 05, 2013, 03:11:44 AM »
Add Whole Milk Mozzarella.

Then globs of Ricotta cheese

Finish with a swirl of EVOO in a circle over everything.

Offline TomN

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #3 on: April 05, 2013, 03:14:10 AM »
Bake at 425 for 15 minutes.

At the last 7 minutes, I add slices of tomatoes.

In the recipe, they do not add them until the pizza is out of the oven. However, I like my tomato slices baked, rather than raw.

Offline TXCraig1

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #4 on: April 05, 2013, 09:32:00 AM »
That does look and sound great!
I love pigs. They convert vegetables into bacon.

Offline slybarman

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #5 on: April 05, 2013, 11:14:17 AM »
I will give this a go - maybe this weekend. For some reason when anyone says spinach I automatically assume it will be a white pie. Dunno why.

Offline TXCraig1

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #6 on: April 05, 2013, 11:24:33 AM »
The first time I had spinach on a pie, it was a red pie. I ordered a Margheria at one of those Russo's coal fired places, and the guy making the pizza didn't know the difference between spinach and basil.  :-D
I love pigs. They convert vegetables into bacon.

Offline TomN

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #7 on: April 05, 2013, 11:46:59 AM »
TXCraig1,

That's one funny story. Thanks for sharing it.

TomN

Offline TomN

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #8 on: April 05, 2013, 12:37:52 PM »
slybarman,

When I saw the picture of the pizza, I thought the same thing. However, they do spread red pizza sauce on the pie. What got my attention, was this Pizza being on the cover of the book. I could not resist trying it.

TomN

http://www.pizzamaking.com/pizza_books.html

scroll down to the 7th book on the list
« Last Edit: April 05, 2013, 12:41:15 PM by TomN »

Offline slybarman

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #9 on: April 05, 2013, 02:03:29 PM »
One other question,  what affect does putting olive oil under the sauce have on the final product? I have never done that before.


Offline TomN

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #10 on: April 06, 2013, 01:51:12 PM »
I am not sure why they recommend spreading Olive Oil on the dough first, then adding sauce. My best guess would be either for flavor or so that the sauce does not bleed heavy into the dough? This is a question for experts like Tom L or Peter.

Last night, I made another Spinach and Ricotta Pizza from the recipe, but I add a little more garlic on the spinach this time. I also added the Tomatoes on the pizza sooner, so they would cook more than last time.

Some of my friends suggested to try adding more spice to the Ricotta. Kind of like you do when making a lasagna. Eggs, oregano or Parsley, grated Parmesan cheese (mixed together).  I might try this.

I am kind of hooked on this type of pizza for now.
TomN
« Last Edit: April 06, 2013, 02:08:52 PM by TomN »

Offline slybarman

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #11 on: April 06, 2013, 02:32:17 PM »
I bought a bag of spinach today and just finished mixing my dough. I will give it a go tomorrow. Looks tasty.

Offline TomN

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #12 on: April 07, 2013, 01:25:58 AM »
Slybarman,

i am sure that you will like the pizza. You might want to play with the Ricotta though.  It was suggested to add more spice to the Ricotta. Kind of like you do when making a lasagna. Eggs, oregano or Parsley, grated Parmesan cheese (mixed together). Of course, this was coming from friends that like their pizza a little bit more spicy.

TomN
PS
Post a photo of your finished pizza. I would enjoy seeing it.

Offline TomN

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #13 on: April 07, 2013, 01:34:15 AM »
Here is the recipe out of the book. Please add the book to your Pizza library as there are many more great recipes.

Offline slybarman

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #14 on: April 07, 2013, 07:52:13 AM »
Thanks Tom.

Offline slybarman

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #15 on: April 07, 2013, 09:16:49 PM »
Sadly I had to abort my attempt at this pie. Neighbors came over with their two kids - so 4 kids to feed with only two dough balls. Had to make all cheese pizzas.  :'(


 . . . next week . . .

Offline TomN

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #16 on: April 08, 2013, 11:24:48 AM »
I completely understand. ^^^   Many times, I will make two or three cheeses pizzas, depending on how many kids are at my house. However, it is always fun to see everyone happy with their pizza. That's the whole point of cooking in the first place.

Offline slybarman

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #17 on: April 08, 2013, 01:55:10 PM »
That's the whole point of cooking in the first place.

True that. The kiddies were happy with ear to ear sauce.  Still not sure how they do that.

Offline slybarman

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #18 on: May 12, 2013, 08:37:36 PM »
Finally made this pie. It was terrific. Thanks for sharing.

Offline Chicago Bob

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Re: Spinach and Ricotta Pizza - Morgan & Gemignani
« Reply #19 on: May 12, 2013, 08:58:22 PM »
True that. The kiddies were happy with ear to ear sauce.  Still not sure how they do that.
That's the old "I'm so hungry I think I'm starving to death Daddy" technique. Bite into pizza; exaggeratedly jerk head to side while taking big 'ol ripping hungry Lion bite...instant sauce line on side of face. Repeat for other side...giant pizza sauce grin dad!  ;D
"Care Free Highway...let me slip away on you"


 

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