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slices of homemade pizza with ricotta and basil

Ricotta Pizza

5 from 4 votes
Is ricotta good on pizza? The answer is yes, and this Italian ricotta pizza with spinach, basil, mozzarella, and sun-dried tomatoes is proof.
Prep: 15 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 servings; (1) 12-inch pizza
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Ingredients
  

  • 1 Homemade Whole Wheat Pizza Dough (freeze the second dough for another time or make 2 pizzas; or swap your favorite store-bought dough)
  • 1/3 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
  • 1/4 teaspoon garlic powder
  • Pinch red pepper flakes optional
  • 3/4 cup part-skim ricotta cheese
  • 1/2 teaspoon kosher salt plus an additional pinch
  • 1/2 cup freshly shredded mozzarella
  • Chopped fresh basil leaves

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.
    a skillet of fresh spinach being sauted
  • 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.
    a homemade pizza topped with spinach and ricotta ready to be baked in the oven
  • 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.
    A freshly baked homemade pizza with ricotta and sun dried tomatoes on a baking sheet

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

Serving: 1(of 2)Calories: 566kcalCarbohydrates: 74gProtein: 31gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 47mgPotassium: 904mgFiber: 9gSugar: 1gVitamin A: 8558IUVitamin C: 39mgCalcium: 564mgIron: 4mg

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