This recipe is for a ricotta spinach pizza and is a great alternative to a standard pizza. If you want something a little different, but that’s still easy and stll tastes great… this is it!
The recipe can be made for dinner if you eat light. I say that because it’s not a super filling heavy type pizza. It’s very light. So I typically use it for lunch.
If I want to use it for dinner, I just add more sides or serve it with a pasta dish. I love pizza with pasta on the side. I think it makes a great combination.
What makes ricotta pizza different?
I like to think of this pizza as an open-faced calzone. It is very good and extremely simple. Perfect for kids too – a fun way to get them to eat their spinach!
It’s different because it doesn’t require typical traditional pizza sauce. It uses ricotta for the cheese, tomato (use fresh sliced tomatoes if you can), and then some spinach to round it out.
Doesn’t the ricotta make the pizza crust soggy?
The recipe overall is easy to make. I recommend that you use a pre-made crust from the store – the reason is because they are denser and won’t turn into a soggy mess.
Plus, by using a store bought crust, you save yourself a lot of time, which is always helpful! If not, you can make my simple pizza dough recipe which is very versital. Check out my post on what is focaccia as that uses pizza dough to make an amazing Italian flat bread.
Watch my video below to see how easy and simple this pizza is to make!
Ricotta Spinach Pizza
Ingredients
- 3/4 cup ricotta cheese
- 1 cup thawed and drained frozen spinach
- 1 minced garlic clove
- extra virgin olive oil
- 1 large tomato sliced thin
- pinch salt
- 1 pizza crust (store bought)
Instructions
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Preheat 450 degrees F.
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Rub a little olive oil on bottom of crust.
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Mix garlic with about 1 Tablespoon of olive oil and brush on top of crust.
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Mix ricotta and spinach in separate bowl and spread on crust.
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Add sliced tomatoes to create a top layer.
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Sprinkle salt over pizza (this helps bring more flavor).
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Drizzle a little of the olive oil on top of tomatoes.
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Place on middle race in preheated oven.
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Cook for 13-15 minutes (until pizza crust is nicely cooked).
Recipe Notes
TIP #1: I use kosher salt at the end. When I first made the pizza it needed some more pizzazz – a touch of salt helped.
TIP #2: Add your own ingredients/toppings – like olives or sliced onion.
TIP #3: A nice basic Italian salad or antipasto dish goes great as a side.
Kitchenware, Gadgets, and Tools Recommended for Use in this Recipe:
