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Pizza with Spinach and Ricotta Cheese Recipe

Pizza with Spinach and Ricotta Cheese Recipe

Photographs : Alberto Rossi

Pizza with Spinach and Ricotta Cheese Recipe

Ingredients :


  • 5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
  • 11/2 cups plus 1 tsp. (375 ml) lukewarm water
  • 3/4 tsp. (2 g) active dry yeast
  • 21/tsp. (18 g) salt


  • 1 lb (500 g) ricotta cheese
  • 1 lb (500 g) fresh spinach
  • 1 oz. (30 g) Parmigiano-Reggiano cheese, grated
  • 1 clove garlic
  • 3 tbsp. (45 ml) extra-virgin olive oil

Method :

  1. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour it into the well. Gradually incorporate into the flour until a loose dough forms, then add the salt. Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise until doubled in volume (from 1 to 4 hours, depending on the temperature).
  2. Divide the dough into four portions and roll them into balls. Let them rise again, covered with lightly oiled plastic wrap, until again doubled in size (from 30 minutes to 1 hour, depending on the temperature).
  3. Brown the garlic in the olive oil. Wash and drain the spinach, then sauté it lightly in the same skillet over high heat. Add salt to taste. Discard garlic.
  4. Sprinkle the work surface with plenty of flour and flatten each dough ball, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter.
  5. Put rounds on a baking sheet. Mound the spinach and the ricotta over pizzas.
  6. Sprinkle with the Parmigiano-Reggiano. Bake at 480°F (250°C) for about 8 minutes, or until the cheese is bubbly and the crust is golden brown.

Preparation time : 30 minutes
Rising time : 11/hour s- 51/hours
Cooking time : 8 minutes
Difficulty : medium
4 Servings


Source :


Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga


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