Introduction

Spinach and ricotta pizza is the pizza that most successfully bridges the gap between comfort food and elegant dining. The combination of creamy, slightly grainy ricotta, wilted spinach, and the sharp finish of lemon zest and parmesan produces a white pizza that is simultaneously rich and light, filling and refined. It is the pizza for people who want something genuinely different from the standard tomato and mozzarella formula.

This is a pizza bianca, a white pizza, meaning it uses no tomato sauce. Instead, the ricotta is seasoned and spread directly onto the cooked base, providing creaminess and a mild dairy tang that works in perfect harmony with the wilted spinach above. The absence of tomato allows the individual flavours of the ricotta and spinach to come through clearly, making this a more delicate and nuanced pizza than most.

The stovetop method works particularly well for this style of pizza because the covered pan gently warms the ricotta and softens the spinach without the intense heat of an oven which can dry out both ingredients. The result is a pizza where the ricotta remains creamy and the spinach stays green and fresh-tasting.

History and Background

Spinach and ricotta as a combination has deep roots in Italian cooking, appearing in pasta fillings like tortellini and ravioli, in calzones, and in stuffed vegetables across multiple regional traditions. The two ingredients are complementary in flavour and texture, the slight bitterness of the spinach balancing the mild creaminess of the ricotta.

Ricotta, which means re-cooked in Italian, is made from the whey left over from making other cheeses. It has been produced in Italy since at least the Bronze Age and is one of the most widely used cheeses in Italian cooking. Its creamy, slightly grainy texture and mild flavour make it an ideal base for both sweet and savoury preparations.

White pizza or pizza bianca is a Roman tradition, with some forms dating back to ancient Rome where flatbreads seasoned with olive oil and herbs were a staple street food. The combination of white pizza with ricotta and spinach developed in the modern era as Italian restaurants sought to offer alternatives to tomato-based pizzas.

No Oven Spinach and Ricotta Pizza

Recipe by By butter u0026 berries

Servings

2

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

690

kcal

Ingredients

• •tFor the dough: 200g self-raising flour

• •tFor the dough: 150g plain Greek yoghurt

• •tFor the dough: 0.5 tsp salt

• •tFor the spinach: 200g fresh spinach

• •tFor the spinach: 2 garlic cloves minced

• •tFor the spinach: 1 tbsp olive oil

• •tFor the spinach: pinch of nutmeg

• •tFor the ricotta base: 150g ricotta

• •tFor the ricotta base: zest of 0.5 lemon

• •tFor the ricotta base: salt and black pepper

• •tFor finishing: 30g parmesan grated

• •tFor finishing: extra virgin olive oil drizzle

• •tFor finishing: chilli flakes optional

Directions

• Wilt spinach in olive oil with garlic for 2 minutes. Season with nutmeg, salt and pepper. Squeeze dry and roughly chop. Set aside.
• Mix ricotta with lemon zest, salt and pepper until smooth and creamy.
• Make dough, roll to 25cm circle.
• Heat a 28cm pan over medium-high heat with olive oil.
• Cook dough for 3 to 4 minutes on the first side until golden.
• Flip the dough.
• Spread seasoned ricotta over the cooked side leaving a small border.
• Arrange wilted spinach over the ricotta.
• Scatter grated parmesan over everything.
• Cover with lid or foil. Cook on medium heat for 4 to 5 minutes.
• Remove lid. Cook 1 more minute.
• Slide onto board. Drizzle with extra virgin olive oil. Add chilli flakes if using. Slice and serve.

Tips for Best Results

• Squeeze the wilted spinach very firmly before adding to the pizza. Spinach contains a large amount of water and any retained moisture will make the pizza soggy and dilute the ricotta.
  Season the ricotta assertively. Ricotta is bland on its own and needs generous salt, pepper, and lemon zest to have the flavour it needs to carry the pizza.
  Use full fat ricotta for the creamiest, most flavourful result. Low fat ricotta is more watery and produces a less satisfying topping.
  Lemon zest in the ricotta is non-negotiable. It provides the acidity that balances the richness of the cheese and lifts the overall flavour of the pizza.
  Parmesan scattered over the top is the ingredient that provides the salty, sharp contrast that prevents this white pizza from tasting too mild. Be generous.
  A drizzle of very good extra virgin olive oil over the finished pizza is an important finishing step. The quality of the oil matters here as it is part of the flavour rather than just a cooking medium.
  Add pine nuts toasted in a dry pan over the finished pizza for a classic combination with spinach that adds both flavour and textural crunch.

Variations

Make a spinach and three cheese version by adding torn mozzarella alongside the ricotta and finishing with both parmesan and gorgonzola. Add sliced sun-dried tomatoes over the spinach for a punch of sweetness and acidity. Create a spinach, ricotta, and sausage pizza by adding cooked and crumbled Italian sausage for a more substantial version. Replace spinach with kale or Swiss chard for a slightly more bitter, more nutritious green. Make a spinach artichoke pizza inspired by the famous dip, replacing the pure ricotta with a mixture of ricotta, cream cheese, and artichoke hearts. Add a fried egg on top of the finished pizza for a brunch version that is as beautiful as it is delicious.

Serving Suggestions

Spinach and ricotta pizza is an elegant pizza that suits a slightly more formal table setting than most other pizzas in this collection. Serve on a white plate or wooden board with a rocket salad dressed with lemon and good olive oil alongside. A chilled glass of crisp Italian white wine such as Soave, Pinot Grigio, or Verdicchio is an excellent pairing with the delicate ricotta and lemon flavours. Finish with a generous grinding of black pepper at the table.

Storage

Store leftover slices in the fridge for up to 2 days. Reheat in a pan over medium heat with the lid on for 4 minutes. The ricotta becomes slightly firmer on reheating but remains pleasant. The wilted spinach keeps well. Make the spinach and seasoned ricotta up to 24 hours ahead to save time at assembly.

Frequently Asked Questions

• Can I use frozen spinach? Yes, thaw frozen spinach completely and squeeze out every drop of water before using. Frozen spinach has more moisture than fresh and must be very well drained.
• Can I add mozzarella alongside the ricotta? Yes, adding torn mozzarella over the ricotta base before the spinach creates a more substantial, more familiar pizza texture alongside the ricotta creaminess.
• What if I do not like lemon flavour? Replace the lemon zest with orange zest for a milder citrus note or simply omit it and season the ricotta with extra black pepper and a pinch of nutmeg.
• Can I use the ricotta on a tomato sauce base? Yes, dollops of ricotta over a standard tomato and mozzarella base produce an excellent pizza that combines the best of both approaches.
• Is this pizza suitable for vegetarians? Yes, this pizza is fully vegetarian provided the cheeses are made with vegetarian rennet which most modern ricotta and parmesan are.

Conclusion

Spinach and ricotta pizza is the choice for those who want something genuinely different, more elegant, and more complex than a standard cheese pizza. The white pizza format allows the subtle, complementary flavours of the ricotta and spinach to shine without competition from tomato. Once you have made this pizza it tends to become a regular in the rotation alongside the more traditional tomato-based options.