Spinach Ricotta Pizza With Fresh Tomato Puree

Total Time
Prep 20 mins
Cook 20 mins

Inspired by the food network. This is a wonderfully fresh tasting, thin pizza.

Ingredients Nutrition


  1. Divide dough into two and roll out into two thin crusts. Lightly brush olive oil to taste on top and bake the dough for 5 minutes in a 425 degree oven on a greased and floured pan.
  2. Meanwhile grate the four tomatoes into a medium bowl. If your tomatoes are really ripe, you can drain the excess liquid slighlty. Add the pressed garlic and olive oil.
  3. Add the spinach to a medium pan over medium heat and saute with salt and pepper to taste until half-wilted.
  4. Spread the tomato mixture on both crusts. Return to the oven for another 5 minutes. This should get rid of any excess liquid in the sauce.
  5. Top the pizzas with spinach, basil, and a light sprinkling of mozzarella. Finish by placing small dallops of ricotta around the pizza, using a small spoon.
  6. Bake for an additional 10 minutes or until cheese bubbles and begins to brown.
Most Helpful

Great pizza! I added crushed red pepper flakes and wilted the spinach completely.

threeovens August 27, 2014

Great and easy pizza recipe!! I prepared a gluten free pizza dough for only 1 pizza (12 inches diameter) using 100 g brown rice flour, 75 g millet flour, 125 g cornstarch,1 1/2 tsp. xanthan gum, 1 1/2 tsp. instant dry yeast, 175 ml luke warm water, 1 tbsp. oilve oil, 1/2 teaspoon salt and 1 teaspoon honey. Kneaded everything thoroughly, let rise 1 hour, then spread in the pan and followed the recipe instructions to the letter, and it worked fabulously!! The only change I made was to chop the tomatoes because my grater is not sharp enough to grate a tomato LOL. The fresh tomato instead of sugo was a wonderful idea, we absolutely loved it. I'll make this again for sure, thanks for sharing!

Mia in Germany August 23, 2014