Spinach and Ricotta White Pizza

Description

Spinach and Ricotta White Pizza combines a golden homemade crust with creamy ricotta, garlicky spinach, melted mozzarella, and Parmesan cheese. Instead of tomato sauce, a lightly seasoned ricotta mixture creates a rich, creamy base that lets the spinach and cheese flavors shine.

Inspired by the pizza in your picture, this version has a soft, slightly thick crust with browned cheese and generous pockets of ricotta. It makes a delicious family dinner served with a fresh salad or roasted vegetables.

Prep Time: 25 minutes
Dough Rising Time: 60–90 minutes
Cooking Time: 15–20 minutes
Total Time: Approximately 1 hour 40 minutes–2 hours 15 minutes
Servings: 4 — makes one 12-inch pizza, cut into 8 slices
Oven Temperature: 475°F / 245°C conventional or 225°C fan

Ingredients

For the Pizza Dough

• 2 cups all-purpose flour, approximately 250 g, plus extra for dusting
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• ¾ teaspoon salt
• ¾ cup warm water, approximately 180 ml
• 1 tablespoon olive oil

Shortcut: Use 450–500 g ready-made pizza dough instead.

For the Garlic Spinach

• 1 tablespoon olive oil
• 3 garlic cloves, finely minced
• 200 g fresh spinach, roughly chopped
• A small pinch of salt
• ¼ teaspoon black pepper

For the Ricotta Base

• ¾ cup whole-milk ricotta, approximately 185 g
• ¼ cup finely grated Parmesan cheese
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• A small pinch of salt
• A pinch of ground nutmeg, optional

For the Topping

• 1½ cups shredded low-moisture mozzarella, approximately 170 g
• ¼ cup ricotta, approximately 60 g, for small dollops
• 2 tablespoons finely grated Parmesan
• 1 teaspoon olive oil, for brushing the crust
• Red pepper flakes, optional
• Fresh basil or extra oregano, optional

Step-by-Step Instructions

1. Make the Dough

Combine the flour, instant yeast, sugar, and salt in a large bowl. Add the warm water and olive oil, then mix until a rough dough forms.

Transfer to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky. If it is very sticky, add flour one teaspoon at a time.

Place in a lightly oiled bowl, cover, and leave in a warm place for 60–90 minutes, or until doubled in size.

2. Preheat the Oven

Place a pizza stone or heavy baking tray in the oven and preheat to 475°F / 245°C for at least 30 minutes.

A thoroughly heated baking surface helps cook the bottom of the crust before the cheese becomes too brown.

3. Cook the Spinach

Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for approximately 30 seconds, just until fragrant.

Add the spinach in batches, stirring until wilted. Season lightly with salt and black pepper.

Continue cooking until visible liquid has evaporated. Transfer to a sieve and allow to cool. Press out any remaining moisture, then loosen the spinach with a fork.

4. Prepare the Ricotta Base

Mix the ricotta, Parmesan, oregano, black pepper, salt, and optional nutmeg in a bowl.

If your ricotta looks watery, drain it in a fine sieve before mixing. A thick, spreadable consistency will help prevent a soggy pizza.

5. Shape the Pizza

Gently press down the risen dough and transfer it to a lightly floured surface.

Stretch or roll into a 12-inch circle, leaving a slightly thicker border around the edge. Place on a lightly oiled pizza pan or prepare it for transfer to your hot pizza stone or tray.

If using baking paper, check that it is rated for the oven temperature.

6. Add the Toppings

Spread the ricotta mixture evenly over the dough, leaving a ¾-inch border.

Scatter the cooked spinach over the ricotta. Cover with mozzarella, then add small dollops of the remaining ricotta.

Sprinkle with Parmesan and brush the exposed crust with olive oil. Add a light scattering of red pepper flakes if desired.

7. Bake Until Golden

Carefully transfer the pizza to the preheated baking surface.

Bake for 15–20 minutes, checking from 12 minutes onward. The crust should be golden, the underside cooked, and the cheese bubbling with browned spots.

If the topping browns too quickly, move the pizza to a lower oven rack to finish cooking.

8. Rest and Slice

Let the pizza rest for 3–5 minutes before slicing. This helps the cheese settle and makes the slices easier to serve.

Finish with fresh basil or a little extra oregano, if desired.

Tips and Notes

• Remove excess moisture: Squeeze the spinach well and drain watery ricotta before assembling.
• Use low-moisture mozzarella: It melts evenly without releasing as much liquid as fresh mozzarella.
• Avoid too much flour: Excess flour during kneading can make the crust dense.
• Let the dough relax: If it springs back while stretching, cover it and rest for 10 minutes before trying again.
• For a thinner crust: Stretch the dough into a 13–14-inch circle and start checking it earlier.
• Use frozen spinach: Substitute approximately 150 g frozen spinach, thawed and squeezed very dry.
• Choose vegetarian cheese if needed: Check that your Parmesan or alternative hard cheese uses vegetarian rennet.

Serving Suggestions

Serve this pizza with a cucumber and tomato salad, lemon-dressed greens, or roasted broccoli. A little lemon zest added after baking also complements the creamy cheese and spinach.

For variation, add sautéed mushrooms or well-drained chopped artichokes. Keep extra toppings light so the center cooks properly.

Storage and Reheating

Refrigerate leftover pizza in an airtight container within 2 hours and use within 3–4 days.

Reheat in a 375°F / 190°C oven for approximately 8–12 minutes, until hot throughout. You can also warm slices in a covered skillet over low heat, uncovering briefly at the end to crisp the base.

To freeze, cool the slices, wrap individually, and freeze for up to 2 months for best quality.

Frequently Asked Questions

Does white pizza need a cream sauce?
No. This recipe uses seasoned ricotta as the creamy base, so there is no separate sauce to cook.

Can I use store-bought dough?
Yes. Use 450–500 g pizza dough and follow its package instructions for bringing it to room temperature before shaping.

Can I use cottage cheese instead of ricotta?
Yes. Drain it well and blend until smooth. The texture and flavor will be slightly different.

Can I make the dough ahead?
Yes. After kneading, place it in a covered, lightly oiled container with room to expand. Refrigerate overnight and let it sit at room temperature for approximately 60 minutes before shaping.

Servings and Nutrition

Yield: 8 slices
Serving Size: 2 slices

Approximate nutrition per serving:

• Calories: 600 kcal
• Protein: 29 g
• Carbohydrates: 55 g
• Fat: 30 g
• Fiber: 3 g

Nutrition varies with cheese brands, dough, and portion size