Diego Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Make dough

In a large bowl, whisk together flour and salt. Make a well, add foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead and rest: Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Form into a ball, coat lightly with oil, place in a bowl, cover, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Divide and rest: Punch dough down, divide if making two smaller pizzas (this recipe yields one large 12–14" or two 9–10" rounds). Let dough rest 15 minutes before stretching.

Prepare ricotta mixture

In a bowl, combine ricotta, minced garlic, 1/2 tsp salt, 1/4 tsp black pepper and 2 tablespoons of grated Parmesan (reserve remaining Parmesan for sprinkling). Mix until smooth and slightly loose; if very thick, stir in 1–2 teaspoons water to loosen to a spreadable consistency.

Grate cheese

Shred 1 cup mozzarella and have it ready to sprinkle over the ricotta base before adding vegetables.

Prepare tomatoes

Core and dice the tomatoes into roughly 1/2" pieces (you should have about 2 cups). Toss with 1/4 tsp coarse sea salt, 1/2 tsp lemon juice and 1/4 tsp red pepper flakes. Set aside to macerate 10–15 minutes so juices develop.

Sauté spinach

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the fresh spinach in batches and cook, stirring, just until wilted (about 1–2 minutes). Remove to a bowl and squeeze out excess moisture with a spatula or by pressing through a sieve. Season spinach lightly with a pinch of salt and set aside.

Assemble pizza

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. On a lightly floured surface, stretch or roll the rested dough to desired size (12–14" for one). Transfer to a floured pizza peel or baking sheet. Spread the ricotta mixture evenly over the dough leaving a 1/2" border. Sprinkle shredded mozzarella evenly over the ricotta, then distribute the wilted spinach in small clusters across the pizza. Top with the macerated tomatoes, spooning any flavorful juices sparingly (do not overly wet the crust). Sprinkle remaining grated Parmesan.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes until crust is golden and cheese is bubbling and spots of brown appear on the mozzarella. Baking time will vary with oven and pizza thickness—watch for a crisp, browned crust.

Finish and serve

Remove pizza from oven. Drizzle with 1 tablespoon extra-virgin olive oil and scatter fresh basil leaves if using. Let rest 2–3 minutes, slice, and serve hot.