White pizza with sesame and spinach

Ingredients:

• Pizza dough on a baking sheet
• 3 tablespoons sesame seeds
• 1/4 cup extra-virgin olive oil
• 10 cups spinach leaves (about 300 g)
• 3 large cloves garlic, minced
• 1 cup whole milk ricotta
• 3 tablespoons grated Pecorino Romano cheese
• 1 teaspoon chopped fresh oregano
• 350 g grated whole milk mozzarella (about 3 cups)

Preparation:

1. Knead pizza dough on a baking sheetTransfer it to a greased baking sheet as directed in step 3, then shape it into an oval and sprinkle with 2 tablespoons of sesame seeds, pressing to adhere. Invert the dough, cover, and let rise, then stretch. While the dough is proofing, place a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500°F (260°C) for 1 hour.

2. Meanwhile, prepare the spinach:

   
   In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the spinach and cook, stirring with tongs, until wilted, 3 to 4 minutes. Add the remaining 2 tablespoons olive oil, garlic, 1/2 teaspoon salt, and a few grinds of black pepper and cook, stirring occasionally, until the water evaporates and the garlic is golden, about 3 minutes. Transfer the spinach to a cutting board and finely chop.
   

3. Prepare the ricotta mixture:

   
   Combine ricotta, pecorino, oregano and a few grinds of black pepper in a small bowl.
   
4. Sprinkle the edge of the dough with the remaining 1 tablespoon of sesame seeds to create a 0.5 cm border, pressing down to adhere. Sprinkle the mozzarella over the dough up to the sesame border. Top with spinach, then top with 2 tablespoons of the ricotta mixture in mounds.
5. Place the baking sheet directly on the hot oven stone and bake until the crust is golden brown around the edges and the cheese is golden, 15-20 minutes. Let cool slightly.
6. Use a spatula to lift the edges of the pizza until they come loose, then lift the entire pizza out and transfer it to a cutting board and cut into squares.