Ricotta and Spinach Pizza
A pizza doesn’t have to have oozing strings of melted cheese to be good. The ricotta doesn’t spread, but it does taste light and luscious.
Total Timeunder 2 hours
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free
Taste and Texturebubbly, cheesy, crisp, savory
Type of Dishpizza
- One 10-ounce package frozen chopped spinach
- 1½ cups reduced-fat or part-skim ricotta cheese
- ¼ cup chopped fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ½ recipe Pizza Dough, or 1 large pizza shell
- 1½ teaspoons extra-virgin olive oil
- 1½ cups chopped tomatoes (or one 15-ounce can diced tomatoes), drained
- ¾ cup tomato sauce (homemade, or store-bought)
- 1 tablespoon grated Parmesan cheese
1) Put the oven rack on the lowest rung in the oven and preheat the oven to 450°F. If necessary, coat the pizza pan or baking sheet with nonstick spray.
2) Cook the spinach. Let cool and squeeze out as much moisture as possible, Combine: the ricotta; parsley, basil, oregano, salt, and pepper.
3) Roll or stretch the dough into a 12-inch pie, or shape it to fit your pan. Place the dough on the baking sheet. Brush the dough with the olive oil. Top with the spinach, tomatoes, tomato sauce, and cheese mixture. The cheese will not spread like mozzarella, so drop small teaspoonfuls of the mixture on the pizza. Dust with the Parmesan.
4) Place the pizza on the bottom rack of the oven and reduce the temperature to 375°F. Bake for 25 minutes or longer, until the cheese is bubbly and the crust browns.
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1997 Terry Blonder Golson