This pizza combines creamy ricotta with fresh spinach and earthy pine nuts for a gourmet creation.
1. Preheat oven to 400℉.
2. Prepare the toppings by quickly blanching the spinach leaves in hot water. Brown the pine nuts in a dry pan on low heat, being careful not to burn. Put the pine nuts in a bowl, add spinach, ricotta and cream cheese and mix. Season with salt and pepper.
3. Unroll the refrigerated Bistro Pizza Dough on the enclosed parchment paper and place on a baking sheet or pizza stone. Brush the dough with olive oil and spread on spinach mixture. Top with thin tomoato slices and and bake for 15 minutes until the crust is nicely browned and crispy.
4. After baking, evenly spread Parmesan and fresh mint over the pizza and serve.