White Spinach Ricotta Pizza Recipe
Creamy Ricotta & Spinach.
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Ingredients
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Dough
Spinach Ricotta Topping
Finish & Garnish
Method
Dough
- 1
Activate yeast
In a large mixing bowl, combine warm water and sugar, stir to dissolve. Sprinkle active dry yeast over the surface and let sit for 5–10 minutes until foamy.
- 2
Mix dough
Add olive oil, salt, and about 2 cups of flour to the yeast mixture. Stir until combined, then gradually add remaining flour 1/2 cup at a time until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use stand mixer with dough hook 5–7 minutes). If dough is too sticky, sprinkle up to 1/4 cup more flour; it should be tacky but not sticky.
- 4
- 5
Preheat oven
About 30 minutes before baking, place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 475°F (245°C). If using a pizza steel, same method.
Spinach Ricotta Topping
- 6
Wilt and dry spinach
Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add the fresh spinach in batches, tossing until wilted—about 2–3 minutes total. Remove from heat and transfer spinach to a colander or fine sieve, press and squeeze out as much liquid as possible (important to avoid soggy pizza). Let cool slightly, then chop coarsely and measure packed volume (about 1.5–2 cups wilted chopped spinach).
- 7
Prepare ricotta mixture
In a medium bowl, combine ricotta, lemon zest, lemon juice, red pepper flakes, nutmeg, 1 tsp salt, 1/2 tsp black pepper, and grated Parmesan. Mix until smooth. Stir in the chopped, well-drained spinach and 1/2 cup of shredded mozzarella to help bind. Taste and adjust seasoning.
- 8
Shred remaining cheese
Reserve 1 cup shredded mozzarella for sprinkling over the pizza before baking and 1 tbsp extra Parmesan for finishing.
Assembly & Baking
- 9
Divide and shape dough
After the dough has doubled, punch it down and turn onto a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes. Working one portion at a time, press and stretch or roll dough into a 12-inch round, leaving a slightly thicker rim.
- 10
Pre-bake crust (optional for crisper result)
For a crisper crust and to prevent soggy topping, transfer stretched dough to a piece of parchment and slide onto the preheated stone or baking sheet. Bake 4–5 minutes until just set but not browned. Remove from oven.
- 11
Top pizza
Spread an even layer of the spinach-ricotta mixture over the par-baked or raw crust, leaving a 1/2–3/4-inch border. Sprinkle the reserved 1 cup shredded mozzarella evenly on top.
- 12
Bake until golden
Slide pizza (on parchment) onto the preheated stone or baking sheet and bake 8–12 minutes until crust is golden and cheese is bubbling with slight golden spots. If baking two pizzas, rotate halfway through for even browning.
- 13
Finish and serve
Remove pizza from oven and let rest 2–3 minutes. Drizzle with 1 tsp olive oil, sprinkle remaining 1 tbsp Parmesan and scatter fresh basil leaves if using. Slice and serve hot.