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Spinach Ricotta Pizza · Savora

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General

Spinach Ricotta Pizza

A spinach and ricotta pizza with the greens drained to keep the base crisp.

Taste: Salty
Time: 38 min

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Serving suggestion; the recipe uses drained spinach and ricotta, with a home-oven crust.

Ingredients

250 gready-to-bake pizza doughOne 25–28 cm pizza; follow supplier proofing instructions
60 gtomato pizza sauce
100 glow-moisture mozzarellaShredded
1 tspolive oilTo grease the metal tray
120 gspinach
80 gricotta
1 clovegarlicMinced

Equipment

home oven · metal baking tray · mixing bowl · spatula · oven gloves · pizza cutter or knife · frying pan

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

Recipes carry memory. Cook with curiosity, credit your sources, and share with care.

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Method

5 clear steps

1
Bring the dough to the shaping condition recommended on its packaging; proofing time is additional to the listed active preparation time. Preheat a conventional oven to 240°C / 465°F, or use the dough supplier’s temperature if different. Lightly oil a metal tray; no pizza stone is required.
2
Mince the garlic. Put the spinach in a pan with a splash of water and cook until wilted. Leave to cool, then drain and squeeze out the excess water. Keep the spinach, ricotta and garlic ready for topping after the dough is shaped.
3
Stretch the dough to a 25–28 cm round on the oiled tray, leaving a slightly raised edge. Spread on the tomato sauce, leaving the rim clear, and scatter the mozzarella. Add the prepared spinach, small spoonfuls of ricotta and minced garlic in an even layer.
4
Bake on the lower-middle rack for about 12–18 minutes, until the base is firm and golden, the rim is cooked through and the cheese has melted. Check early because ovens vary. If the toppings brown before the base is ready, cover the toppings loosely with foil.
5
Lift to a board with a spatula and oven gloves; leave 2–3 minutes before cutting. Refrigerate leftovers within 2 hours and reheat until 74°C / 165°F.

cookwsavora.com/recipes/savora-home-spinach-ricotta-pizza

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