I first had this pizza at my sister’s house, and I asked her to send me the recipe. Recently, I made it again and it was just as good as I remembered.
You can use any crust you like for this pizza, refrigerated raw or shelf-stable pre-cooked. I used a thin Archer Farms crust. Whatever crust you use, follow the cooking times and temperature stipulated on the package.
Spinach & Ricotta Pizza
1 pizza crust
1 T olive oil
1 T grated parmigiano reggiano
¼ t garlic powder
½ small red onion – thinly sliced
1 c fresh spinach
1 c grated mozzarella
½ c ricotta
¼ t red pepper flakes
- Preheat oven to 450 degrees (modify as per your particular crust’s instructions, if needed).
- Place crust on a pizza pan (or baking sheet). Brush top with olive oil. Sprinkle evenly with parmigiano and garlic powder. Season with salt/pepper.
- Scatter onions, spinach and mozzarella. Drop ricotta my tablespoonful. Sprinkle with red pepper flakes.
- Bake for approximately 8-10 minutes until golden and bubbly (modify as per your particular crust’s instructions, if needed.)