Spinach And Ricotta Pizza Recipes

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HEALTHY SPINACH AND RICOTTA PIZZA



Healthy Spinach and Ricotta Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 19

2 cups bread flour, plus more for dusting
1 cup whole-wheat pastry flour, such as Bob's Red Mill
Kosher salt
1 teaspoon olive oil
1 envelope active dry yeast
Nonstick cooking spray
1/2 teaspoon dried oregano
4 plum tomatoes, cored and roughly chopped
2 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup fresh chopped basil leaves
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups grated part-skim mozzarella cheese
2 tablespoons grated Parmesan
One 6-ounce bag baby spinach, steamed, squeezed dry and coarsely chopped
1/2 cup part-skim ricotta cheese
Torn fresh basil, for garnish
Crushed red pepper flakes, for sprinkling, optional

Steps:

  • For the dough: Combine both kinds of flour and 1/4 teaspoon salt in a large bowl and make a well in the center. Stir 1 1/4 cups warm water with the olive oil and yeast and pour into the well in the flour bowl. Stir until a soft and shaggy dough forms and then turn out onto a lightly-floured board and knead until smooth and the dough springs back when pressed with your thumb. Transfer to a bowl coated with nonstick cooking spray, mist the dough ball, cover and let stand until doubled in size, about 1 hour. Divide the dough into 2 pieces and roll each into a ball. Cover loosely and let rest an additional 30 minutes.
  • For the sauce: Combine the oregano, tomatoes and garlic in a small skillet and bring to a simmer over medium heat. Continue to cook, stirring and lightly mashing the tomatoes with a spatula, until the tomatoes have released their liquid and the sauce has become thick and jammy, about 15 minutes. Remove from the heat, season with salt and pepper and stir in the basil.
  • For assembling the pizza: Place 2 baking sheets in the oven and turn the oven to 500 degrees F. Stretch and/or roll each piece of dough until very thin and place each on a piece of lightly floured parchment paper that is the same size as the baking sheets heating in the oven (the dough will be a rustic oval shape). Rub each piece of dough with 1 teaspoon of the oil, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and carefully transfer to the hot baking sheets. Bake until lightly browned, 8 to 10 minutes. Remove from the oven and evenly spread each pizza crust with the sauce, spreading about 1/2 inch from the edge, and then top with the mozzarella, Parmesan and spinach. Return to the oven and continue to bake until the crust is crisp and the cheese has melted and is browned in spots, 6 to 8 minutes, rotating the pans if necessary. Remove from the oven and place small spoonfuls of the ricotta on the pizzas and sprinkle with fresh basil. Sprinkle the pizzas with salt and crushed red pepper flakes, if using.

RICOTTA SPINACH PIZZA (PIZZA BIANCA)



Ricotta Spinach Pizza (Pizza Bianca) image

Italian crispy thin crust Pizza Bianca with ricotta, healthy spinach and roasted garlic.

Provided by Florentina

Categories     Main Dishes

Time 1h

Number Of Ingredients 9

1 batch rustic pizza dough
1 lb ricotta cheese
1 lb fontina cheese (shredded)
1/4 c parmigiano reggianno (grated)
1/3 c extra virgin olive oil
1 1/2 lb garlic spinach
20 cloves garlic
pinch of sea salt
black pepper to taste (freshly cracked)

Steps:

  • Make a batch of the rustic pizza dough.
  • Smash the garlic cloves with the side of a chef's knife and peel.
  • In a large skillet add a lug of olive oil and roast the garlic cloves on medium low flame until golden. Add the spinach with a pinch of sea salt and using a pair of tongues toss to coat in the oil and roasted garlic. Cook for a couple of minutes until wilted and remove from heat. Makes her not to overcook it.
  • Add the ricotta and fontina cheese to the bowl of a food processor together with a lug of olive oil and a pinch of sea salt. Process until combined and set aside.
  • Preheat your oven with a pizza stone in it to 500"F or as high as it will go.
  • Form the pizza pies as instructed in the rustic pizza dough recipe and brush each one with a thin layer of olive oil on top. Leave about 1/2 inch at the edges. Sprinkle with some of the parmigiana region cheese on top and bake in the preheated oven on the pizza stone for 3 to 4 minutes.
  • Quickly and carefully spoon some of the ricotta fontina mixture over the top of the pizza pie and bake an additional 5 minutes to your desired doneness level.
  • Once the pizza comes out of the oven you want to top it with the sautéed spinach and some of the roasted garlic cloves. Shave some parmigiana reggianno over the top and serve with freshly cracked black pepper.

MUSHROOM AND RICOTTA PIZZA



Mushroom and Ricotta Pizza image

This is based on a recipe I found in Fitness Magazine, June 2011. I made it tonight with a few modifications (detailed in recipe) and it was very tasty! We will be making this again. Didn't even miss the meat!

Provided by HisPixie

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 whole wheat pizza dough (I use Trader Joe's)
2 ounces cremini mushrooms, thinly sliced
1 tablespoon olive oil
1 garlic clove, minced (or more, to taste)
1/4 teaspoon dried oregano (I used fresh) or 1 teaspoon fresh oregano (I used fresh)
1/2 cup ricotta cheese
1/2 cup mozzarella cheese (or more, your preference)
1/4 cup fresh basil leaf
kosher salt, to taste
fresh ground pepper

Steps:

  • Preheat oven to 425 degrees.
  • Prepare pizza dough-roll out on lightly floured surface and place on lightly oiled pizza pan.
  • Toss the mushrooms with the 1 TBL of olive oil. Top pizza dough with the mushrooms, garlic and oregano.
  • Drop dollops of ricotta, drizzle with olive oil, Kosher salt and fresh ground pepper.
  • Top with fresh basil leaves. Sprinkle mozzarella cheese over basil leaves.
  • Bake for 10 to 12 minutes or until crust is done and cheese is melted.

SPINACH AND RICOTTA PIZZA



Spinach and Ricotta Pizza image

Make and share this Spinach and Ricotta Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Spinach

Time 58m

Yield 4-6 serving(s)

Number Of Ingredients 10

15 ounces pizza dough, at room temperature (New York-Style Pizza Dough)
unbleached bread flour, for dusting
2 tablespoons extra virgin olive oil
1/2 cup pizza sauce (New York-Style Pizza Sauce)
1/2 tablespoon freshly grated parmesan cheese
1 1/2 cups lightly packed fresh spinach leaves, torn into large pieces
1/2 teaspoon minced fresh garlic
2 cups coarsely shredded mozzarella cheese
1/3 cup whole milk ricotta cheese
1 ripe tomatoes, cored and thinly sliced

Steps:

  • Position an oven rack on the 2nd-lowest level in the oven; place a baking stone on the rack; position another rack in the upper third of the oven; preheat oven to 500°.
  • Coat a 12-inch pizza screen or perforated pizza pan with cooking spray.
  • Lightly dust pizza dough with flour; lay dough in prepared pan and gently stretch into a 12-inch round.
  • Top the pizza: brush the dough with 1 tablespoons olive oil.
  • Spread the pizza sauce evenly over dough, leaving a ¼-inch border.
  • Sprinkle the Parmesan over the top; distribute the spinach evenly over the top and sprinkle garlic over the spinach.
  • Cover the spinach with the mozzarella.
  • Using a teaspoon, arrange little globs of ricotta evenly over the top.
  • Drizzle with the remaining 1 tablespoons olive oil.
  • Place pizza in oven on the upper rack.
  • Bake 10 minutes, until crust is crisp and golden brown.
  • Using a pizza peel, lift pizza off the pan and place the crust directly on the baking stone; remove pizza pan from oven.
  • Bake about 3 more minutes, until bottom of crust is golden brown.
  • Using the peel, remove the pizza from the oven and transfer to a cutting board.
  • Arrange tomato slices over the top; slice and serve.

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