Pizza with Ricotta and Spinach

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 2 cups (60g) fresh spinach leaves 2 cups (60g) fresh spinach leaves
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (50g) shredded mozzarella cheese 1/2 cup (50g) shredded mozzarella cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Stir until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and divide it into two equal portions. Roll out each portion into a round pizza crust.
7. 7.
   Transfer the pizza crusts onto baking sheets lined with parchment paper.
8. 8.
   In a small bowl, mix together the ricotta cheese, minced garlic, dried oregano, red pepper flakes (if using), salt, and pepper.
9. 9.
   Spread the ricotta mixture evenly over the pizza crusts, leaving a small border around the edges.
10. 10.
    Top the pizzas with fresh spinach leaves and sprinkle shredded mozzarella cheese on top.
11. 11.
    Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
12. 12.
    Remove from the oven and let the pizzas cool slightly. Garnish with fresh basil leaves.
13. 13.
    Slice and serve hot.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a good quality ricotta cheese for a creamy and flavorful result.
• Fresh spinach leaves — Wash the spinach leaves thoroughly and pat them dry before using. Remove any tough stems.

Tips & Tricks

• For a crispier crust, preheat your baking sheet or pizza stone in the oven before placing the pizza on it.
• Feel free to add other toppings such as sliced tomatoes, olives, or mushrooms to customize your pizza.
• If you prefer a spicier kick, increase the amount of red pepper flakes in the ricotta mixture.
• Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Serve the pizza with a drizzle of balsamic glaze for an extra burst of flavor.

Serving advice

Serve the Pizza with Ricotta and Spinach hot, straight from the oven. Cut it into slices and enjoy as a main course or as a delicious appetizer for gatherings.

Presentation advice

To enhance the presentation, garnish the pizza with fresh basil leaves just before serving. The vibrant green leaves will add a pop of color to the dish.