April 4, 2011 by Flora Dawn
Pizza, it’s a family favorite across the country. But for some reason, my family typically eats the very meat laden versions. You know the kind: sausage, pepperoni, Canadian bacon, BBQ chicken, etc.
So I thought it was time to make a meatless pizza. My family already eats spinach without much complaint, so it seemed like an obvious choice.
Here is our version of Spinach Ricotta Pizza, based on a King Arthur Flour recipe. It is really good and a nice change from our typical pizza toppings; it actually reminded me of the filling to a spinach ravioli. However, I must admit my 4 year old was less than impressed and refused to eat anything other than the crust. Some flavors like cooked spinach and ricotta are probably best suited for an older crowd I guess.
I chose to just wilt the spinach, but you could chop it if desired.
I know gluten-free crusts are readily available in the freezer section of most grocery stores, but I have a couple gluten-free pizza crusts posted if you need a recipe (Easy Pizza Crust and Thick Crust Pizza). And tomorrow I am posting yet another one. I know, I know. But we have a new favorite that I just have to share 🙂 Besides, everyone has a different interpretation of “perfect crust” so it’s nice to have some variety.
Spinach Ricotta Pizza (topping)
- Your favorite 12-inch pizza crust
- 3/4 cup ricotta cheese
- 3/4 cup shredded mozzarella cheese
- 3 teaspoons pizza seasoning
- 1 tablespoon olive oil
- 5 ounces baby spinach
- dash of salt
- Preheat oven and grease 1 pizza pan. Prepare the dough and let rise while you make topping (for gluten-free crust I highly suggest partially baking it for 10 minutes before topping).
- In a medium bowl, combine ricotta, cheese and pizza seasoning; stir until well mixed.
- In a large skillet, heat oil over medium-high heat; add spinach and dash of salt and cook until just wilted. Transfer to a strainer to drain off any excess moisture.
- Brush crust with olive oil and evenly spread the ricotta mixture over crust; top with spinach and bake in oven until browned and crisp (about 10-12 more minutes for a partially baked crust). Slice into wedges and serve warm.