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|Yield:||one 12" pizza|
1) If you have a pizza stone, place it in your oven in the center to lower third, and preheat the oven to 425°F. On a floured board or piece of parchment paper, stretch the pizza dough to a 12" circle. Leave the dough on the parchment if you like, or sprinkle a peel with semolina and place the dough on it.
2) In a large skillet, heat a tablespoon of olive oil over medium-high heat until you see ripples in the surface. Add the mushrooms and cook, stirring after 3 minutes, until they're seared nicely, give up their liquid, and the liquid evaporates. Season with salt and pepper, then transfer the mushrooms from the pan to a bowl to cool.
3) Place another tablespoon of oil in the same skillet and add the garlic. Cook for 30 seconds, until it's fragrant; then add the spinach. Cook, stirring, until the excess liquid from the spinach is gone. Season with salt and pepper, then remove from the heat and cool.
4) In a medium bowl, combine the ricotta, herbs, and Parmesan or Asiago cheese.
5) Brush the top of the pizza with the herb or olive oil, and bake the crust for 5 minutes. Remove from the oven.
6) Spread the sauce evenly over the partially baked crust with the back of a spoon. Spread the mushrooms and spinach over the sauce. Using two spoons, scoop ovals of the herbed ricotta around the outside of the pizza. Sprinkle the top evenly with the fresh mozzarella, and bake the pizza for another 15 to 18 minutes, until the crust is done and the mozzarella is barely brown. Remove from the oven, let the pizza set for 5 minutes, then cut and serve.
Yield: 8 slices.