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White Pizza with Spinach & Ricotta - thelastfoodblog.com

White Pizza with Spinach & Ricotta

A white pizza with ricotta, mozzarella, spinach and burst cherry tomatoes.
Course Main
Cuisine Italian
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes


  • 300 G / 2 1/2 cups of 00 flour or pastry flour
  • 1 tsp active dried yeast
  • 1 tbs olive oil
  • 1 tbs sugar
  • 1 tsp salt
  • 200 ml / 1 cup of warm water , more if you need it.
  • 250 g 1 cup of ricotta
  • 3 fat cloves of garlic , minced
  • 250 g 1 cup of mozzarella , sliced
  • 2 tbs dried oregano
  • 100 g / 3 cups of fresh spinach leaves
  • 1 red onion , peeled cut in half and thinly sliced
  • 200 g / 1 cup pf cherry tomatoes on the vine.
  • 2 tbs 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.