1 recipe pizza dough
2 Tbsp. Tuscan Herb Olive Oil
½ tsp. sea salt
2 Tbsp. freshly grated Parmesan cheese
2 c. grated mozzarella cheese, divided
2 c. baby spinach leaves
1 c. ricotta cheese
Chipotle Olive Oil
Preheat oven to 475F. Drizzled the prepared pizza dough generously with the Tuscan Herb Olive Oil and use the back of a spoon to spread it all over the crush, right to the edges. Sprinkle with the Parmesan Cheese.
Place the dough in the oven for 6 minutes to par-bake the crust. This ensures the while pizza won’t get soggy. As soon as you remove it from the oven, sprinkle with 1 cup of the mozzarella cheese.
Using a mandoline or very sharp knife, thinly slice the shallot and evenly distribute the shavings over the pizza. Top with the spinach and then the ricotta, dropping it in generous spoonfuls over the pizza. Sprinkle with the remaining mozzarella, drizzle with Chipotle Olive Oil. Bake for 10-15 minutes, until the ricotta has puffed up, the mozzarella is golden and bubbly, and the crust is golden too. Drizzle with Fig Balsamic. Serve immediately.