Whether you are Jewish and observant, preparing to fast (from Monday at sunset through Tuesday at sunset) for Tisha B’av, or whether you like to follow Meatless Mondays in order to cut down on meat consumption, or whether you would simply like a light, easy-to-make dinner that everyone will love, think pizza.
Is there anyone who doesn’t like pizza?
When I was a kid the only pizza we could get was Pizza Margherite, with tomato sauce and mozzarella cheese.
Still my favorite.
We’ve come far far from the classic. You can buy — or make — pizza with any topping you like these days.
But for a meatless meal that is substantial and filling, yet light enough for a summer dinner, try this recipe for White Pizza with Spinach. It’s from my book, Hip Kosher. Substitute any vegetable you like.
White Pizza with Spinach
1 pound pizza dough
3 tablespoons olive oil
1 large clove garlic, finely chopped
1 bunch fresh spinach, washed and dried
1 15-ounce package ricotta cheese
8 ounces shredded mozzarella cheese (about 2 cups)
1-1/2 tablespoons freshly grated Parmesan cheese
1 teaspoon dried oregano
Preheat the oven to 450 degrees. (Preheat a pizza stone if you have one.) Lightly oil a large cookie sheet. Stretch the pizza dough into a 12-15 inch circle and place it on the cookie sheet or pizza stone. Heat 2 tablespoons olive oil in a saute pan over medium heat. Add the garlic and cook briefly. Add the spinach and cook for 3-5 minutes or until wilted and all of the liquid has evaporated from the pan. If necessary press the spinach in a sieve to extract the liquid. Chop the spinach coarsely. Spread the ricotta cheese evenly over the pizza dough. Top with the spinach. Spread the mozzarella cheese on top. Sprinkle with Parmesan cheese and oregano. Drizzle with the remaining tablespoon olive oil. Bake for 15-18 minutes or until the crust is crispy and the cheese has melted and is golden brown. Makes 8 pieces (4 servings)