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Ricotta Spinach Sun-Dried Tomato Pizza Recipe

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4.3 from 52 reviews

This homemade ricotta pizza features a whole wheat crust topped with sautéed baby spinach, creamy part-skim ricotta cheese, sun-dried tomatoes, and mozzarella. Baked at high heat for a golden, slightly blistered crust, it’s finished with fresh basil for a flavorful, wholesome pizza experience that balances freshness and richness.

Ingredients

For the Dough

  • 1 Homemade Whole Wheat Pizza Dough (can substitute with your favorite store-bought dough)

For the Toppings

  • ⅓ 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)
  • ¼ teaspoon garlic powder
  • Pinch red pepper flakes (optional)
  • ¾ cup part-skim ricotta cheese
  • ½ teaspoon kosher salt plus an additional pinch for finishing
  • ½ cup freshly shredded mozzarella cheese
  • Chopped fresh basil leaves

Instructions

  1. Preheat Oven: Position an oven rack in the upper third of the oven, about 4 to 5 inches from the top, and preheat the oven to 500°F (or as high as your oven allows). If using a pizza stone, place it in the oven while it preheats to get fully heated.
  2. Prepare Sun-Dried Tomatoes: If oil-packed, drain and pat dry the sun-dried tomatoes. If dry-packed, soak them in hot water for 5 minutes to rehydrate, then drain and pat dry. Set aside.
  3. Sauté Spinach: Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the baby spinach and garlic powder, stirring occasionally. Cook until the spinach is wilted and soft, about 1 to 2 minutes. Remove from heat and set aside.
  4. Shape the Dough: Lightly flour your work surface. Turn out the pizza dough and roll it into a 12-inch circle. If it resists stretching, let it rest a few minutes before trying again.
  5. Prepare for Baking: If using a pizza stone, transfer the dough onto a sheet of broiler-safe parchment paper placed on the back of a flat baking sheet for easy transfer. Alternatively, use a cornmeal-dusted pizza peel. If not using a stone, lightly dust a regular baking sheet with flour or cornmeal and place the dough on it.
  6. Assemble the Pizza: Evenly scatter the sautéed spinach over the dough. Dollop ricotta cheese across the top and sprinkle ½ teaspoon kosher salt evenly. Add shredded mozzarella cheese and then top with sun-dried tomatoes.
  7. Bake: Carefully slide the pizza (on the parchment or peel) onto the hot pizza stone, or place the baking sheet directly in the oven if not using a stone. Bake for 8 to 10 minutes until the crust is golden and slightly blistered. Rotate the pizza 180 degrees halfway through baking for even cooking.
  8. Finish and Serve: Transfer the baked pizza to a cutting board. Sprinkle chopped fresh basil leaves on top and a final pinch of kosher salt (avoid table salt for best flavor). Slice and enjoy while hot.

Notes

  • TO STORE: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
  • TO REHEAT: Warm pizza in the center of a 450°F oven for about 6 minutes, ideally on a pizza stone, until heated through.
  • TO FREEZE: Freeze leftover pizza slices for up to 3 months. Reheat from frozen as described above for best results.

Find it online: https://flavorspath.com/ricotta-spinach-sun-dried-tomato-pizza-recipe/