Herbed Spinach and Three-Cheese Pizza

Ingredients

• Semolina flour
• Pizza Dough (page 250)
• divided into 4 balls
• 8 ounces Comte or Gruyere cheese
• diced (1 1/2 cups)
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 8 ounces fresh ricotta (1 cup)
• 18 ounces spinach leaves (6 cups)
• 1 1/3 cups loosely packed fresh dill sprigs and basil leaves
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. Put a pizza stone on the lowest oven rack.
2. Preheat the oven to 500F.
3. Let the stone get very, very hot.
4. Sprinkle a baking sheet with semolina flour.
5. Pick up a dough ball with your fingers and gently pinch the edges of the ball while rotating it so that the dough stretches into a round.
6. Drape the round over your knuckles and continue turning and stretching until the center is so thin its almost translucent.
7. The dough should be about 9 inches in diameter.
8. Gently place on the prepared sheet.
9. Unless you have a very large pizza stone or baking sheet, you can probably make only 1 or 2 pizzas at a time.
10. Keep the other dough rounds covered with plastic wrap until ready to use.
11. Spread a quarter of the Comte and Parmesan on the dough round, then crumble a quarter of the ricotta over the top.
12. Scatter a quarter of the spinach and herbs over the cheese.
13. Drizzle a little oil all over and season with salt.
14. Slide the sheet onto the hot stone and bake until the crust is browned and crisp, the cheese is melted, and the spinach is wilted, about 10 minutes.
15. Grind pepper all over.
16. Repeat with the remaining ingredients, serving each pizza hot as it comes out of the oven.