Ricotta Pizza With Spinach Easy Homemade Pizza Wellplated Com

Making food for others is my way of saying “I care about you,” “I’m glad you are in my life,” and, most importantly, “Thanks for putting up with me.” While many foods can convey those sentiments, pizza is the universal food whose message needs no translation. With gooey, soul-comforting cheese, an array of flavorful toppings, and a crust that’s soft, crisp, and chewy all at the same time, pan pizza is a food for every occasion, every person, and, importantly, every appetite. Today’s ricotta pizza with spinach, basil, sun-dried tomatoes, and melty mozzarella is toes the line between fresh (hi, spinach!) and decadent (so much ricotta). You, and anyone you love enough to share it with, will be smitten at first bite! If you’ve only ever had ricotta in Vegetable Lasagna, you may be wondering if ricotta is good on pizza and what does ricotta pizza tastes like. Well, I’m here to tell you that, yes, ricotta is AH-MAZING on pizza and it tastes like pure heaven! Ricotta is mild, creamy, and holds its shape when heated, making it perfect for dolloping over pizza crust (for a gooey, melty cheese pizza, try Burrata Pizza). Ricotta is versatile and pairs well with a wide range of Italian ingredients, especially garlic, herbs, tomatoes, and olive oil, all of which we are using here.

How to Make Ricotta Pizza

Simple ingredients that taste great year-round star in this easy ricotta pizza recipe. Sun-dried tomatoes, spinach, mozzarella, and (of course) creamy ricotta cheese is all this pizza demands to reach its pinnacle.

The Ingredients

Pizza Dough. I like to use my favorite Homemade Whole Wheat Pizza Dough for this ricotta pizza. You can use any recipe you like or even your favorite store-bought dough. I always choose homemade pizza dough over store-bought.

Sun-Dried Tomatoes. These BURST with flavor and give pizza (or any recipe to which you add them) pizzaz and intensity. Try them in this in Sun Dried Tomato Pasta.

Olive Oil. No tomato sauce or pizza sauce here, as it’s the dollops of ricotta that shines. This white pizza with ricotta cheese uses a drizzle of flavorful olive oil (use the good stuff if you’ve got it).Baby Spinach. Gives the pizza beautiful color, tastes fab with ricotta, and packs in the nutrition with iron, folate, and vitamins A, C, and K.

Garlic Powder. Seasons the spinach as it wilts. Could use 1 cloves garlic, minced.Red Pepper Flakes. An optional way to add a little kick to your pizza if you so desire.Kosher Salt. Brings out the flavor of the ricotta cheese.

Mozzarella. It wouldn’t be pizza (or Zucchini Pizza Boats) without just a little mozzarella cheese. Could even use a sprinkle of Parmesan cheese too.Basil. For a final sprinkle of lovely herbaceous Italian flavor.

The Directions

Storage Tips

To Store. Leftover pizza slices may be kept in an airtight container in the fridge 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.

Recommended Tools to Make this Recipe

Pizza Stone. A pizza stone is a great way to up your pizza game at home.Skillet. For sautéing the spinach. this one has been my go-to skillet for everyday cooking for years.Pizza Cutter. The one kitchen tool every parent should send their child to college with.

Pizza. It means, “I love you.”

Oil-packed sun-dried tomatoes: drain and blot dry with paper towels to remove excess oil.Dry-packed sun-dried tomatoes: rehydrate by placing them in a bowl with hot water for 5-10 minutes.

Don’t skip the salt entirely. Ricotta tastes bland without it.

Position your 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; you want it to be HOT). If using a pizza stone, place it in the oven while it preheats. A hot pizza stone is essential for a perfect crust.