Ricotta Pizza with Spinach
Ingredients
The pizza base
-
1
batch
Homemade Whole Wheat Pizza Dough
The toppings
-
⅓
cup
thinly sliced sun-dried tomatoes
-
1
tablespoon
extra virgin olive oil
-
2
teaspoons
extra virgin olive oil
-
5
ounces
baby spinach
-
¼
teaspoon
garlic powder
-
1
pinch
red pepper flakes
-
¾
cup
part-skim ricotta cheese
-
½
teaspoon
kosher salt
-
½
cup
freshly shredded mozzarella
-
to taste
chopped fresh basil leaves
Instructions
- Preheat the oven to 500°F and prepare the pizza stone if using.
- If the sun-dried tomatoes are oil-packed, drain and pat dry; if dry-packed, rehydrate in hot water for 5 minutes.
- Sauté spinach with olive oil and garlic powder until wilted, then set aside.
- Shape the pizza dough into a 12-inch circle and place it on a baking sheet or pizza peel.
- Top the dough with sautéed spinach, dollops of ricotta, kosher salt, mozzarella, and sun-dried tomatoes.
- Carefully transfer the pizza to the oven and bake for 8 to 10 minutes until the crust is golden.
- Finish with chopped basil and an additional pinch of salt, then slice and serve.
Nutrition Facts (estimated)
Servings
2 servings
Calories
566
Total fat
20g
Total carbohydrates
74g
Total protein
31g
Sodium
mg
Cholesterol
47mg
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