Wednesday, October 20, 2010
Squeeze out liquid from ricotta by wrapping in a cheese cloth or clean dish towel and ringing out liquid. In a bowl mix drained ricotta with 1 tsp italian seasoning.
Steam spinach by placing in a microwave safe bowl with a few tbs of water and cooking in microwave for about 2-3 minutes until wilted. Drain spinach using the same cloth method as ricotta.
Drizzle crust with olive oil and sprinkle with italian seasoning. top with ricotta, then tomatoes, then mozzarella, then spinach, mushrooms, and a heavy sprinkle of parmesan. drizzle with more olive oil and another sprinkle of italian seasoning. Cook 10-15 minutes until bubbly and browned.
Draining liquid from toppings helps keep the crust from getting soggy.