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White Pizza with Spinach & Ricotta - thelastfoodblog.com

White Pizza with Spinach and Ricotta

A white pizza with ricotta, mozzarella, spinach and burst cherry tomatoes.
Course Main
Cuisine Italian
Diet Vegetarian
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 Makes 2 pizzas
Calories 552kcal


For the pizza dough

  • 300 G / 2 ½ cups of 00 flour or pastry flour
  • 1 teaspoon active dried yeast
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 200 ml / 1 cup of warm water more if you need it.

For the topping

  • 250 g 1 cup of ricotta
  • 3 cloves fat cloves of garlic minced
  • 250 g / 1 cup of mozzarella sliced
  • 2 tablespoon dried oregano
  • 100 g / 3 cups of fresh spinach leaves
  • 1 medium red onion , peeled cut in half and thinly sliced
  • 200 g / 1 cup of cherry tomatoes on the vine
  • 2 tablespoon olive oil
  • Polenta (cornmeal) for dusting the pizza tray

For serving

  • fresh basil leaves, cracked black pepper and shavings of parmesan cheese.


  • Pre heat the oven to 200 degree C/ 392 F, I use a fan assisted electric oven please adjust according to your own oven.
  • Add the flour to a large bowl. Add the salt to one side of the flour then add the yeast and sugar to the other side. Make a well in the middle and pour in the warm water and olive oil. Mix with a spoon until you have a wet dough.
  • Turn the dough out into a floured surface and knead for 5 minutes, add a little olive oil to the bowl then place the dough in the bowl. Cover with cling film and a tea towel then leave in a warm place for the dough to rise. In warm weather this should only take about 30 minutes.
  • Then turn out the dough onto a floured surface and knead again for a couple of minutes.
  • Divide the dough in half, using your knuckles make an edge in the dough then pull the dough out to make a good size round.
  • Sprinkle an oven tray or pizza stone with polenta, place the pizza base on the tray.
  • Mix the ricotta and garlic, then spread half the ricotta on the pizza base, add half the mozzarella then sprinkle 1 tbs of dried oregano over the cheese,
  • Add half the onions and top with half the spinach and tomatoes drizzle 1 tbs of olive oil over the pizza and season with a little cracked black pepper.
  • Place on the top shelf of the oven and cook for 10 to 15 minutes until the cheese is golden, the tomatoes are burst and the base is cooked.
  • Repeat for the next pizza.
  • Serve with basil leaves and generous shavings of parmesan cheese.


Serving: 1g | Calories: 552kcal | Carbohydrates: 72g | Protein: 24.6g | Fat: 20.3g | Saturated Fat: 6.6g | Cholesterol: 29mg | Sodium: 790mg | Potassium: 648mg | Fiber: 10.3g | Sugar: 5.9g | Calcium: 308mg | Iron: 3mg