Spinach and ricotta pizza

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Spinach and ricotta is one of those combinations that always tastes more elegant than the effort suggests. The wilted spinach, creamy ricotta and light tomato layer make a pizza that feels gentle, fresh and very easy to like.

Serves: 4 people

Preparation time: 50 min

Ingredients

• Type 00 flour – 500 g
• Lukewarm water – 325 ml
• Instant dry yeast – 3 g
• Fine sea salt – 10 g
• Olive oil – 1 tbsp
• Semolina or extra flour, for dusting – as needed
• Peeled plum tomatoes or passata – 250 g
• Garlic, crushed – 1 clove
• Olive oil – 1 tbsp
• Mozzarella – 200 g
• Ricotta – 200 g
• Fresh spinach – 250 g
• Nutmeg – a pinch
• Black pepper – to taste

Method

1. Combine the flour, yeast and most of the water. Add the salt, then knead in the remaining water and olive oil until the dough is smooth and springy. Cover and leave to rise until doubled.
2. Heat a little oil in a pan and briefly cook the garlic with the tomatoes until you have a thick sauce. Season with salt and pepper and let it cool.
3. Wilt the spinach in a pan until just collapsed, then squeeze out the excess moisture. Toss it with a pinch of nutmeg, salt and pepper so the topping stays flavourful instead of watery.
4. Divide the dough into 2 balls and let them rest for 30 to 45 minutes. Heat the oven as high as it will go with a stone, steel or tray inside.
5. Stretch the dough into rounds and spread on a thin layer of tomato sauce. Add the mozzarella, scatter over the spinach and finish with small spoonfuls of ricotta rather than one big layer so the pizza bakes evenly.
6. Bake until the crust is golden and the cheese is bubbling. Finish with black pepper and let the pizza sit for a minute before slicing.