Cooking from The Pantry

Classic Herbs Italian Pizza

Classic Herbs Italian Pizza


1 16 oz store bought pizza dough package

1 small package tomatoes oil-packed or dry-packed

3 tablespoon from Olives & Grapes Classic Herbs Olive Oil Blend

1 tablespoons from Olives & Grapes 18 year Traditional-style Dark or Neapolitan Herb Balsamic

5 ounces baby spinach about 5 cups

1/4 teaspoon garlic powder

3/4 cup part-skim ricotta cheese

1/2 teaspoon salt

1/2 cup freshly shredded mozzarella

Chopped fresh basil leaves

1 baking sheet


  1. Position an oven rack in the upper third (4 to 5 inches from the top). Preheat the oven to 500 degrees F.
  2. If the sun-dried tomatoes are oil-packed: drain them and pat dry. If they are dry-packed, place them in a small bowl and cover with hot water to rehydrate. Let rest for 5 minutes, then pat dry. Set aside.
  3. In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the spinach and garlic powder. Sauté until the greens are soft and wilted, a minute or two for spinach. Stir occasionally.
  4. Turn the pizza dough out onto a lightly floured baking sheet. Using fingers to flatten and stretch the dough. If the dough stretches back on you, let it rest for several minutes, then try again.
  5. Assemble the ricotta pizza: scatter the sautéed spinach over the top, then dollop with ricotta. Sprinkle the kosher salt evenly over the top. Add the mozzarella, then sun-dried tomatoes. Drizzle about 1 teaspoon Olive Oil and 2 teaspoons balsamic on top.
  6. Bake for 10 to 15 minutes, until the crust is golden and slightly blistered, rotating 180 degrees halfway through. Transfer to a cutting board and finish with chopped basil. Sprinkle with 18 year balsamic vinegar or Neapolitan Balsamic on top.
  7. Slice and enjoy hot. Serve with arugula salad with mixture Classic Herb Olive Oil and 18 year or Neapolitian Balsamic.