Spinach and Ricotta Pizza

Spinach and Ricotta PizzaRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Humble ingredients create a deliciously rich and satisfying entrée.


6 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 397
Fat 13 g
Satfat 4.9 g
Monofat 5.9 g
Polyfat 1.3 g
Protein 17.2 g
Carbohydrate 52.6 g
Fiber 3 g
Cholesterol 19 mg
Iron 3.7 mg
Sodium 459 mg
Calcium 259 mg


Cooking spray
1 tablespoon extra-virgin olive oil
2 tablespoons grated fresh Parmesan cheese
1 1/2 cups loosely packed baby spinach leaves
1 teaspoon minced garlic
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese
1/3 cup part-skim ricotta cheese
2 plum tomatoes, cored and thinly sliced


1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.

2. Preheat oven to 500°.

3. Coat a 12-inch perforated pizza pan with cooking spray.

4. Place dough on a lightly floured surface; roll into a 12-inch circle. Transfer dough to prepared pan, shaking off excess flour. Brush dough evenly with oil. Spread New York–Style Pizza Sauce evenly over dough, leaving a 1/4-inch border. Sprinkle with Parmesan; top evenly with spinach and garlic. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella. Bake at 500° for 12 minutes or until mozzarella melts and crust browns. Let stand 5 minutes; top with tomato slices. Cut into 6 wedges.