Biancoverde Greens on White Pizza
Elevate your pizza night with this Biancoverde Greens on White Pizza, a sophisticated yet simple recipe that brings together vibrant greens and creamy cheeses on a golden, homemade crust. This vegetarian white pizza builds its base with a luxurious ricotta-garlic spread, topped with shredded mozzarella and Parmesan for the ultimate cheesy indulgence. Tender sautéed spinach and peppery arugula add a burst of freshness, while a final sprinkle of fresh basil, zesty lemon, and optional crushed red pepper flakes balance every bite with herbaceous and citrusy notes. Perfect as a main dish or a sharable appetizer, this quick 35-minute recipe transforms humble ingredients into a gourmet delight that’s sure to impress. Keywords: white pizza, vegetarian pizza, ricotta pizza, spinach and arugula pizza, easy homemade pizza, gourmet pizza recipe.
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Recipe Information
Ingredients
- 1 ball (about 12 ounces) Pizza dough
- 2 tablespoons Olive oil
- 1 cup Ricotta cheese
- 2 cloves, minced Garlic
- 1 cup, shredded Mozzarella cheese
- 0.25 cup, grated Parmesan cheese
- 2 cups Baby spinach
- 1 cup Arugula
- 0.25 cup, chopped Fresh basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon (optional) Crushed red pepper flakes
- 1 teaspoon Lemon zest
- 1 tablespoon (for dusting) Cornmeal or flour
Instructions
Preheat your oven to 500°F (260°C) and place a pizza stone or inverted baking sheet inside to heat up.
On a floured surface, stretch the pizza dough into a 12-inch circle and transfer it to parchment paper dusted with cornmeal or flour. This will prevent sticking.
In a small bowl, mix ricotta cheese with minced garlic, salt, and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add baby spinach and arugula, cooking until just wilted, about 2 minutes. Remove from heat and set aside.
Spread the ricotta mixture evenly over the stretched dough, leaving a small border around the edges for the crust.
Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the ricotta base.
Top the pizza with the sautéed greens, spreading them out evenly.
Slide the parchment paper with the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven and immediately sprinkle fresh basil, lemon zest, and optional red pepper flakes on top.
Drizzle the remaining olive oil over the pizza for added flavor.
Slice and serve hot, enjoying the harmony of creamy, tangy, and herby flavors!
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 3.8 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2187 mg | 168% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
