Spinach Ricotta Pizza with Fresh Tomato Puree
Transform your pizza night with this Spinach Ricotta Pizza with Fresh Tomato Puree—a harmonious blend of vibrant flavors and wholesome ingredients. This homemade creation features a crisp, golden crust topped with a velvety layer of fresh tomato puree infused with garlic, oregano, and a touch of olive oil. Creamy dollops of ricotta cheese join a generous sprinkle of melted mozzarella and tangy Parmesan, while sautéed spinach delivers a pop of savory freshness. Perfect for a quick yet gourmet meal, this easy-to-follow recipe highlights the beauty of simple, high-quality ingredients. Serve this gourmet pizza with a drizzle of olive oil and watch it become a new household favorite!
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Recipe Information
Ingredients
- 1 store-bought or homemade ball Pizza dough
- 2 cups Fresh spinach leaves
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 4 medium-sized Fresh tomatoes (Roma or vine-ripened)
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornmeal (for dusting)
Instructions
Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Dust a clean countertop or pizza peel with cornmeal, then stretch or roll out the pizza dough into a 12-inch circle.
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Cut the fresh tomatoes into quarters and add them to the saucepan. Cook the tomatoes for about 5-7 minutes, stirring occasionally, until they break down into a sauce-like consistency.
Season the tomato mixture with salt, black pepper, and dried oregano. Use an immersion blender (or transfer to a regular blender) to puree into a smooth sauce. Set aside.
In a skillet, add 1 tablespoon of olive oil and sauté the fresh spinach for 2-3 minutes until wilted. Remove from heat and set aside.
Place the stretched dough on a sheet of parchment paper for easy handling. Spread an even layer of the fresh tomato puree across the surface of the dough, leaving a 1-inch border for the crust.
Sprinkle the shredded mozzarella cheese over the tomato puree, followed by dollops of ricotta cheese distributed evenly across the pizza.
Add the wilted spinach on top of the cheeses and sprinkle with grated Parmesan cheese for extra flavor.
Carefully transfer the pizza (with parchment paper) onto the preheated pizza stone or baking sheet in the oven.
Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool for a couple of minutes. Drizzle with a little extra olive oil if desired.
Slice and serve your Spinach Ricotta Pizza with Fresh Tomato Puree while warm. Enjoy!
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 4443 mg | 193% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 13.8 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2181 mg | 168% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1877 mg | 40% | |
*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.
