Though it’s a year-round favorite of mine, this pizza recipe is never better than in the spring and fall, when you can get just-picked spinach from your farmers’ market (or from your vegetable garden!). In truth, it’s my own abundant harvest of young spinach that gave birth to this recipe.
Here, the spinach is sautéed until barely wilted to preserve its mellow green flavor. The other ingredients need to complement the spinach – not overwhelm it – and for cheese, that means ricotta! It adds a delicious moisture and lightness to the pizza, without overpowering the delicate wilted greens. Then a little Parmesan is added for a hint of saltiness, and pickled shallots are scattered on top of the pie – their tanginess brings an amazing punch, drawing out the flavors of the other toppings!
Light and flavorful, this pizza is perfect weekend fare.
Food & Style Club is Viviane’s new interactive, multimedia cookbook you can make your own. Get exclusive new recipes weekly, add your own recipes, peruse wine notes—even chat directly with Viviane. It’s a cooking class built into every recipe!
No credit card required.
Already a member? Get your recipe here.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.