Friday Nights and Flour-Dusted Aprons
Friday night was pizza night in our home—not the delivery kind, but the kind made with love and flour all over the counter. My father would knead the dough, humming old songs, while my mother prepared the toppings with a rhythm all her own. This spinach and balsamic pizza became one of her specialties later in life—light, earthy, and just bold enough to make you sit up straighter at the table. She’d always finish it with a swirl of Alessi Balsamic Reduction, like the final brushstroke on a painting.
Now, whenever I make it, I feel like I’m back in that warm kitchen—windows fogged, apron tied tight, and the scent of baked dough filling the house with comfort.
INGREDIENTS
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1 ball of fresh pizza dough (store-bought or homemade)
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2 tablespoons Alessi Extra Virgin Olive Oil
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2 cloves garlic, minced
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2 cups fresh spinach, roughly chopped
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1 cup shredded mozzarella cheese
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1/2 cup ricotta cheese
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1/4 teaspoon Alessi Sea Salt
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1/4 teaspoon Alessi Ground Black Pepper
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Alessi Balsamic Reduction, for drizzling
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Optional: pinch of red pepper flakes or fresh basil for garnish
INSTRUCTIONS
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Preheat oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
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Roll out your pizza dough on a floured surface to your desired thickness.
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In a small pan, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute. Add spinach, salt, and pepper, and cook until just wilted.
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Remove hot pan or stone from the oven and carefully transfer the rolled-out dough onto it.
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Spread mozzarella evenly over the dough, followed by dollops of ricotta.
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Top with sautéed spinach mixture and optional red pepper flakes.
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Bake for 10–12 minutes, or until crust is golden and cheese is bubbling.
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Remove from oven and immediately drizzle generously with Alessi Balsamic Reduction.
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Slice and serve while warm, with a glass of red and good company.
