White Pizza with Spinach and Ricotta
Bake a tomato-free pizza with garlicky spinach, creamy ricotta, bubbling mozzarella, and nutty Parmesan on a crisp, golden crust.
Prep: 20 min · Cook: 14 min · Yield: 4 · Method: Oven
Ingredients
- 1 pound pizza dough
- 1 cup ricotta
- 1.5 cups shredded mozzarella
- 0.5 cup grated parmesan
- 5 ounces baby spinach
- 3 cloves garlic
- 2 tablespoons olive oil
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Cooking instructions
- Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F for at least 30 minutes. Let the dough sit at room temperature while the oven heats. (about 30 min) — 500°F
- Warm 1 tablespoon of the olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds. Add the spinach, salt, black pepper, and red pepper flakes; toss until the spinach wilts, about 2 minutes. Remove from the heat and let cool slightly. (about 3 min) — Medium heat
- Stretch or roll the dough into a 12-inch round on a lightly floured sheet of parchment. Brush the edge with the remaining 1 tablespoon olive oil. Spread the ricotta over the dough, leaving a 1-inch border, then scatter on the spinach, mozzarella, and Parmesan. (about 5 min)
- Transfer the pizza, on the parchment, to the hot stone or baking sheet. Bake until the crust is golden and crisp and the cheese is bubbling, 10 to 14 minutes. If using a thermometer, the center of the crust should reach at least 190°F. (about 14 min) — 500°F
- Cool for 3 minutes, then slice and serve. (about 3 min)