Spinach & Ricotta Pizza

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the scallion roots; thinly slice. Cut off and discard the scallion roots; thinly slice. Cut out and discard the cauliflower core; cut into small florets. Pick the oregano off the stems. Peel the clementine; separate the segments and place in a bowl with ¼ of the vinegar.

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down to release as much liquid as possible. Transfer to a cutting board and finely chop. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a large bowl.

Wipe out the pan. Transfer the chopped spinach to the bowl of cooked aromatics. Stir in the fromage blanc and ricotta cheese; season with salt and pepper to taste. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to a lightly oiled sheet pan; rub the dough into the pan to coat the bottom in oil.

Evenly spread the topping onto the prepared dough, leaving a 1-inch border around the edges. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is golden brown and the cheese has melted. Remove from the oven and let stand for at least 2 minutes.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 9 to 11 minutes, or until browned. Add the remaining vinegar and ¼ cup of water; cook, stirring occasionally, 1 to 3 minutes, or until the liquid has cooked off. Add as much of the oregano as you’d like; cook, stirring frequently, 30 seconds to 1 minute, or until combined. Stir in the clementine; season with salt and pepper to taste. Garnish the baked pizza with the pecorino cheese and a drizzle of olive oil. Divide ⅔ of the baked pizza and salad between 2 dishes (you will have extra). Enjoy!