On Sat, 21 Jun 2008 01:30:51 -0700, "Bob Terwilliger"
> wrote:

>You might consider putting the spinach *under* the sauce, to protect it from
>the fierce heat of the oven. Or just make creamed spinach with cheese and
>garlic.
>
>When I've made a slightly-embellished spinach-ricotta pizza in the past,
>this is what I did (assuming the crust was ready for the toppings):
>
>1. Lightly cook spinach and sliced garlic in olive oil. You just want it to
>wilt.
>
>2. Mix together ricotta cheese with chopped sun-dried tomatoes.
>
>3. Drain the spinach mixture well and spread it over the crust (leaving a
>decent-sized border).
>
>4. Spread the ricotta mixture over the spinach mixture.
>
>5. Lightly sprinkle with pine nuts and good-quality Parmesan.
>
>6. Bake in a hot oven until the pine nuts are toasted and the crust is
>crisp.
>
Mmmm! That sounds good. It's worth a try.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West