Hi everyone,

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I hope you are enjoying this long holiday weekend and getting ready for the 4th of July celebrations tomorrow.

I just wanted to re-post the recipe for the “USA Flag Pizza” in case you wanted an idea for something quick while you prep for tomorrow’s big celebration.

(There are other 4th of July recipes on the blog under the 4th of July category in the right-hand column.)

Have a safe and happy holiday and until my next post, make every day a celebration!

Flag Pizza

Recipe courtesy of Giada De Laurentis

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

TO ASSEMBLE

2 tablespoons flour

1-pound pizza dough

1 tablespoon extra-virgin olive oil

3-4 cup pizza sauce

2 cups shredded mozzarella cheese

1 tablespoon ricotta cheese**

28 slices of pepperoni***

INSTRUCTIONS:

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 it 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.

* you can substitute 4 small purple potatoes for the spinach- sliced thin with a mandolin and sautéed in olive oil until crispy- approx. 7 minutes

**- you can substitute mozzarella pearls for the ricotta

*** – you can substitute grape tomatoes cut in half OR strips of bacon for the pepperoni

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Stay well,

Diane

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