Fourth Of July Pizza
FOR THE SPINACH
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and smashed
5 ounces baby spinach, chopped
1?2 teaspoon kosher salt
2 tablespoons flour
1 pound pizza dough
1 tablespoons extra-virgin olive oil
3?4 cup pizza sauce
2 cups shredded mozzarella cheese
1 tablespoon ricotta cheese
28 slices pepperoni
Preheat the oven to 500°F. Position a rack in the lower third of the oven.
Heat a medium skillet over medium-high heat. Add the oil and the garlic and cook until fragrant and lightly browned. Add the spinach and the salt and cook, stirring often, until the spinach is wilted, about 1 to 2 minutes. Remove from the heat and drain the spinach in a fine mesh strainer. Set aside.
Sprinkle 1 tablespoon of flour on a clean work surface. Place the dough on top and sprinkle it with the remaining tablespoon of flour. Roll the dough out to a 15 X 10-inch rectangle. Drizzle the oil on a rimmed baking sheet and spread it evenly using a pastry brush. Transfer the dough to the prepared baking sheet.
Spread the sauce over the entire crust. Sprinkle with the mozzarella, creating a 5 X 4-inch rectangle in the upper left corner with slightly less cheese. Squeeze the liquid from the spinach and spread evenly over the upper left corner. Dot small clumps of ricotta cheese over the spinach to form the stars. Arrange the pepperoni over the remaining surface of the pizza in horizontal rows, slightly overlapping the slices to form the stripes.
Bake for 12 to 15 minutes or until the crust is golden brown and cooked through and the cheese is bubbly.