Giada's Fourth Of July Pizza

This is the perfect dish for your Fourth of July get together.  A fun flag-shaped pizza with stars and stripes and two different toppings cut into cute litte appetizer-sized servings.

While most of the pizza is pepperoni and cheese, the upper left hand corner is sauteed spinach with garlic, mozzarella, and ricotta "stars."  So if you have someone who wants to eat a little healthier, or is a vegetarian, this is a good option.

Giada says this pizza serves four, but I cut it into 20 small squares and I think it would serve far when served potluck with other dishes. We all loved this pizza and thought it was festive and fun. I'd definitely make it again next year!

Fourth of July Pizza

Adapted from Happy Cooking

by Giada De Laurentiis

Serves 4

For The Spinach

2 tablespoons extra virgin olive oil

2 garlic cloves, smashed and peeled

5 ounces baby spinach, chopped

salt, to taste

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 pepperoni

Note: The middle portion of my pizza was a little soggy from all the toppings. My husband and daughter likes these "softer pieces" but if you don't, I suggest parbaking the crust for about 2-3 minutes before adding the toppings.

Preheat the oven to 500F. 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, 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 the spinach 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.