Vegetarian
Ricotta Pizza
Description
This Italian Ricotta Pizza with spinach, basil, mozzarella, and sun-dried tomatoes is a homage to the Italian flag (and a really tasty way to say “I love you”).
Ingredients
- 1 Homemade Whole Wheat Pizza Dough (freeze the second dough for another time or make 2 pizzas; or swap your favorite store-bought dough)
- ⅓ cup thinly sliced sun-dried tomatoes oil-packed or dry-packed
- 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
- 5 ounces baby spinach about 5 cups
- ¼ teaspoon garlic powder
- Pinch red pepper flakes optional
- ¾ cup part-skim ricotta cheese
- ½ teaspoon kosher salt plus an additional pinch
- ½ cup freshly shredded mozzarella
- Chopped fresh basil leaves
Directions
- While the dough is rising, position an oven rack in the upper third (4 to 5 inches from the top). Preheat the oven to 500 degrees F (or as high as your oven will go). If using a pizza stone, place it in the oven while it preheats.
- If the sun-dried tomatoes are oil-packed: drain them and pat dry. If they are dry-packed, place them in a small bowl and cover with hot water to rehydrate. Let rest for 5 minutes, then pat dry. Set aside.
- In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the spinach and garlic powder. Sauté until the greens are soft and wilted, a minute or two for spinach. Stir occasionally. It will look like way too many greens at first but will cook down significantly. Set aside.
- Turn the pizza dough out onto a lightly floured work surface and roll into a 12-inch circle. If the dough stretches back on you, let it rest for several minutes, then try again (you can't rush stubborn dough).
- If cooking on a pizza stone: transfer the dough to a sheet of broiler-safe parchment paper placed on the back of a flat baking sheet (this is what I do) or a cornmeal-dusted pizza peel. If you do not have a pizza stone, lightly dust a regular baking sheet with flour or cornmeal, then place the shaped dough directly in the center.
- Assemble the ricotta pizza: scatter the sautéed spinach over the top, then dollop with ricotta. Sprinkle the kosher salt evenly over the top. Add the mozzarella, then sun-dried tomatoes.
- Carefully slide the pizza onto the stone, either with the peel or by sliding the sheet of parchment and pizza onto the stone together. (If using a baking sheet instead of a stone, simply pop the pizza into the oven) Bake for 8 to 10 minutes, until the crust is golden and slightly blistered, rotating 180 degrees halfway through. Transfer to a cutting board and finish with chopped basil. Sprinkle with a final pinch of salt (Note: do not use table salt or the pizza will be too salty). Slice and enjoy hot.
