Ricotta Pizza

Name: Ricotta Pizza
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings; (1) 12-inch pizza
Ingredients: 1 Homemade whole wheat pizza dough; ⅓ cup thinly sliced sun-dried tomatoes; 1 tablespoon; 5 ounces baby spinach; ¼ teaspoon garlic powder; Pinch red pepper flakes; ¾ cup part-skim ricotta cheese; ½ teaspoon kosher salt; ½ cup freshly shredded mozzarella; chopped fresh basil leaves

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 servings; (1) 12-inch pizza
Calories
566 kcal
Course
Main Course
Cuisine
Italian, American

Ricotta Pizza

Iris Warren

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Is ricotta good on pizza? The answer is yes, and this Italian ricotta pizza with spinach, basil, mozzarella, and sun-dried tomatoes is proof.

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Ingredients

Servings

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

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Instructions

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.

Notes

TO STORE: Leftover pizza slices may be kept in an airtight container in the refrigerator for up to 3 days.
TO REHEAT: Warm in the center of a 450 degree F oven for approximately 6 minutes, on a pizza stone if possible, until heated through.
TO FREEZE: Store leftover ricotta pizza in the freezer for up to 3 months. Reheat from frozen as directed above until heated through.

Nutrition Information

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Serving 1(of 2) Calories 566kcal (28%) Carbohydrates 74g (25%) Protein 31g (62%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 47mg (16%) Potassium 904mg (26%) Fiber 9g (36%) Sugar 1g (2%) Vitamin A 8558IU (171%) Vitamin C 39mg (43%) Calcium 564mg (56%) Iron 4mg (22%)

Nutrition Facts

Serving: 2servings; (1) 12-inch pizza

Amount Per Serving

Calories 566 kcal

% Daily Value*

Serving	1(of 2)
Calories	566kcal	28%
Carbohydrates	74g	25%
Protein	31g	62%
Fat	20g	31%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	47mg	16%
Potassium	904mg	19%
Fiber	9g	36%
Sugar	1g	2%
Vitamin A	8558IU	171%
Vitamin C	39mg	43%
Calcium	564mg	56%
Iron	4mg	22%