Spinach Ricotta Pizza With Fresh Tomato Puree

The scent of sun-ripened tomatoes always takes me back to my Nonna’s garden in Sicily. I remember spending summer afternoons with her, picking the reddest, juiciest tomatoes straight from the vine. We would crush them together by hand, the sweet aroma filling the air, knowing we were about to make something extraordinary. That simple tomato sauce, vibrant and fresh, was the heart of so many of her dishes, and now, it inspires this bright and flavorful spinach ricotta pizza.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 2 pizzas
• Yield: 2 pizzas
• Dietary Type: Vegetarian

Ingredients

• 1 pizza dough
• 4 ripe medium-large tomatoes
• 3 garlic cloves, pressed
• 2 tablespoons olive oil (plus more for crust)
• 6 ounces fresh spinach
• 1/3 – 1/2 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

Equipment Needed

• Large bowl
• Medium bowl
• Medium pan
• Greased and floured baking pan
• Pizza cutter or knife
• Grater

Instructions

1. Divide the pizza dough in half. On a lightly floured surface, roll out each half into a thin crust. Try to get them as even as possible for uniform cooking.

2. Preheat your oven to 425 degrees F (220 degrees C). Grease and flour a baking pan.

3. Lightly brush the top of each rolled-out crust with olive oil to taste. This helps the crust crisp up beautifully. Bake the dough for 5 minutes in the preheated oven. This pre-baking step prevents a soggy crust later on.

4. While the crusts are baking, prepare the tomato sauce. Grate the 4 ripe tomatoes into a medium bowl. The best way is to halve each tomato crosswise, then use the large holes of a box grater to grate the cut side. You will be left with the skin in your hand which you can discard.

5. If your tomatoes are exceptionally ripe and juicy, you can drain off some of the excess liquid after grating. This will prevent a watery pizza.

6. Add the 3 pressed garlic cloves and 2 tablespoons of olive oil to the grated tomatoes. Stir well to combine. Season with salt and pepper to taste. This is your fresh tomato puree.

7. In a medium pan, add the 6 ounces of fresh spinach over medium heat. Saute with salt and pepper to taste until the spinach is half-wilted. It should still have some texture and not be completely mushy. This step helps remove excess moisture from the spinach and concentrates its flavor.

8. Remove the partially baked crusts from the oven. Spread the prepared tomato mixture evenly onto both crusts, leaving a small border for the crust.

9. Return the pizzas to the oven for another 5 minutes. This further bakes the crust and helps remove any remaining excess liquid from the tomato sauce.

10. Remove the pizzas from the oven again. Now, top each pizza with the sauteed spinach, 1/4 cup of chopped fresh basil, and a light sprinkling of shredded mozzarella cheese.

11. Finish by placing small dollops of ricotta cheese around the pizza, using a small spoon. The ricotta adds a creamy, decadent touch.

12. Bake for an additional 10 minutes, or until the cheese is bubbly and begins to brown, and the crust is golden. Keep a close eye on them so they don’t burn.

13. Remove from the oven and let cool slightly before slicing and serving.

Expert Tips & Tricks

• For an even crispier crust, place a pizza stone in the oven while it preheats. Transfer the pizza directly onto the hot stone for baking.
• Don’t overcrowd the pan when sauteing the spinach. If necessary, do it in batches to ensure even wilting.
• If you don’t have fresh tomatoes, you can use canned crushed tomatoes as a substitute. Drain them well before using.
• To prevent the crust from sticking, sprinkle cornmeal under the dough before baking.
• For a richer flavor, use whole-milk ricotta cheese.

Serving & Storage Suggestions

Serve the pizza immediately after baking for the best flavor and texture. Garnish with extra fresh basil leaves for a pop of color.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350 degrees F (175 degrees C) until warmed through and the crust is crispy, or in a skillet on the stovetop for a quicker option. Freezing is not recommended as the crust and cheese texture can change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	432 kcal	N/A
Total Fat	32g	49%
Saturated Fat	13g	63%
Cholesterol	65mg	21%
Sodium	473mg	19%
Total Carbohydrate	17g	5%
Dietary Fiber	5g	20%
Sugars	8g	N/A
Protein	22g	44%

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza dough for a gluten-free version.
• Vegan: Substitute the ricotta and mozzarella with vegan alternatives. Nutritional yeast can add a cheesy flavor.
• Spicy: Add a pinch of red pepper flakes to the tomato sauce for a bit of heat.
• Seasonal: In the fall, add roasted butternut squash or pumpkin to the pizza along with the spinach and ricotta. In the spring, try adding asparagus or artichoke hearts.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess water before sauteing.

Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the pizza dough a day in advance and store it in the refrigerator. Let it come to room temperature before rolling it out.

Q: How do I prevent the crust from getting soggy?
A: Par-baking the crust before adding the toppings helps prevent sogginess. Also, be sure to drain any excess liquid from the tomatoes and spinach.

Q: Can I add other vegetables to the pizza?
A: Yes, feel free to add other vegetables such as mushrooms, onions, or bell peppers. Just be sure to saute them before adding them to the pizza.

Q: Can I use different types of cheese?
A: Yes, you can experiment with different cheeses such as provolone, fontina, or parmesan.

Final Thoughts

This spinach ricotta pizza with fresh tomato puree is a vibrant and delicious dish that is perfect for a weeknight meal or a weekend gathering. The combination of fresh tomatoes, sauteed spinach, creamy ricotta, and melted mozzarella creates a symphony of flavors that will tantalize your taste buds. So, gather your ingredients, preheat your oven, and prepare to experience a taste of Italy in your own home. Don’t be afraid to experiment with variations and substitutions to create your own signature pizza. Buon appetito!