Ingredients for Spinach Ricotta Pizza With Fresh Tomato Puree
- Pizza Dough
- Tomatoes
- Garlic Cloves
- 3 tablespoons olive oil
- Fresh Spinach
- Ricotta Cheese
- Mozzarella Cheese
- Fresh Basil
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How to Make Spinach Ricotta Pizza With Fresh Tomato Puree
- Preheat oven to 425°F (220°C). Lightly grease and flour two baking sheets.
- Divide pizza dough (1 lb) into two equal portions. Roll each portion into a thin 12-inch crust.
- Lightly brush each crust with 1 tablespoon olive oil. Bake for 5 minutes.
- While the crusts bake, grate 4 medium tomatoes (about 2 cups) into a medium bowl. If very juicy, gently drain some of the excess liquid.
- Add 2 cloves minced garlic and 2 tablespoons olive oil to the grated tomatoes. Season with salt and pepper to taste.
- In a medium pan, sauté 5 oz fresh spinach with 1/4 teaspoon salt and 1/4 teaspoon black pepper over medium heat until wilted. Set aside.
- Spread the tomato mixture evenly over both pre-baked crusts.
- Return the pizzas to the oven for 5 minutes to reduce excess moisture in the sauce.
- Top each pizza with the wilted spinach, 1/4 cup fresh basil leaves (chopped), and 1/2 cup shredded mozzarella cheese.
- Dollop 1/2 cup ricotta cheese evenly over each pizza using a spoon.
- Bake for an additional 10-12 minutes, or until the cheese is bubbly and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
30g
Fat
63g
Carbs
5g
