Friday, September 27, 2013
We just got lucky here. It took a year of planning and scrimping and saving for this trip to Europe and we intend to make the most of it. Of course, it's practically over so excuse me while I go cry in my croissant! Our trip to London was a big bonus! Anyway, back to my story about pizza. Obviously, no one does pizza like New York. So much so that I don't really even want to try it anywhere else - too many other good things to be had, you know?
So the one night John and I had to really cook required some inspiration, brilliance, and a little bit of home. It required pizza! I loved the white pizza with spinach I made last year but wanted something a little more dressed up. A grown-up type pizza, if you will. Adding the white truffle oil (just a drop) makes this pizza seem decadent and rich, like a forbidden treat instead of a fast Friday night dinner!
2 tablespoons olive oil
3 cloves garlic, minced
1 cup baby spinach
1/3 cup ricotta cheese
1/2 teaspoon white truffle oil
2 tablespoons oregano
1 pizza dough
6 ounces mozzarella, grated
2 cooked chicken sausage links, sliced thin
Preheat the oven to 400 degrees F. In a small skillet, add olive oil. Over medium heat, add the garlic and cook until fragrant (1-2 minutes). Add the spinach and cook until wilted. Remove from heat.
In a small bowl, combine ricotta cheese, white truffle oil, and oregano. Mix well.
Meanwhile, spread pizza dough out onto a greased pizza pan. Top with ricotta mixture. Then, add half of the mozzarella cheese evenly. Top with spinach mixture and then remaining mozzarella. Top with sliced sausage links. Bake for 12-15 minutes, until the crust has baked to a golden brown. Serve immediately.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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