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Baby Spinach and Ricotta Pizza

Baby Spinach and Ricotta Pizza

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This recipe from Chef Angela Dimino shows you how you can make good food fast. A one-pan vegetarian meal, it's easy and satisfying. 
Course Main Course
Cuisine Italian
Dish Type pizza
Cooking Style Baking
Diet and Health healthy-ish
Seasonal fall, Father's Day, summer
Ingredient spinach
Prep Time 10 minutes
Cook Time 25 minutes
Rising Time 1 hour
Total Time 35 minutes
Servings 1 18” round pizza or one 13” by 9” rectangle pizza
Author Angela Dimino

Ingredients

  • 1 lb fresh or frozen pizza dough*
  • 12 oz sautéed baby spinach in olive oil over medium heat (about 1 minute) with salt and pepper to taste and then cooled
  • 15 oz ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated locatelli cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tbsp fresh oregano chopped
  • 1 tsp red pepper flakes
  • 1 tbsp cornmeal
  • salt and pepper to taste

Instructions

  • Place dough in an olive oil-coated bowl covered in plastic. Allow the dough to rise at room temperature for 1 hr.
  • Preheat oven to 500 degrees.
  • Take cornmeal and dust the bottom of an 8 inch round or 13” by 9” rectangle pizza pan.
  • After dough has been allowed to rise, stretch out the dough to fit in the pizza pan that has been dusted with cornmeal on the bottom.
  • Spread ricotta over the top of the dough evenly and then sprinkle the parmesan cheese over the ricotta.
  • Take the spinach and evenly distribute it over the ricotta and then sprinkle the locatelli and mozzarella on top along with the chopped fresh oregano and red pepper flakes.
  • Place pizza into the 500 degree preheated oven and cook for ten minutes and then lower oven temp to 350 degrees and cook until cheese is melted and crust is golden brown. About 10 to 15 minutes depending on your oven.

Notes

*Use your favorite homemade pizza dough recipe or, to save time, use a good pre-made crust. If you need a homemade pizza crust recipe, here's one that's good for beginners.