Spinach Ricotta Pizza With Fresh Tomato Puree – a delicious recipe with dough, tomatoes, garlic, olive oil, fresh spinach, ricotta cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
303
kcal
Calories
14
g
Fat
32
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pizza dough, 4 ripe medium-large tomatoes, 3 garlic cloves, pressed, 2 tablespoons olive oil (plus more for crust), and more.
Yes, Spinach Ricotta Pizza With Fresh Tomato Puree falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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