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Spinach and Ricotta Stuffed Pizza Recipe


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Spinach and Ricotta Stuffed Pizza

Spinach and ricotta cheese stuffed between two pizza crusts then topped with tomato sauce and mozzarella.

Spinach and Ricotta Stuffed Pizza recipe

Servings: 4
Total Time: 1 hour 30 minutes
Recipe by: Frankie


The Dough:
1 packet active dry yeast(1/4 oz or 2 1/4 tsp)
1 cup warm water
3 cups all-purpose flour
1 tsp salt
1 TBSP cooking oil plus a little extra
The Filling and Topping:
3 TBSP plus 1 TBSP olive oil
2 medium garlic cloves, minced
12 ounces frozen spinach, thawed and squeezed dry
1/4 tsp red pepper flakes
salt & pepper
15 ounces whole milk ricotta cheese
1/4 cup freshly grated Parmesan cheese
8 ounces mozzarella cheese, shredded
14-ounce can crushed tomatoes
1/2 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano


The Dough:

1. In a stand mixer or large bowl mix the yeast and water. Add the flour, salt, and 1 TBSP oil. Mix until well combined and dough pulls away from sides of the bowl.

2. Use a little oil to lightly cover sides and bottom of a separate large bowl.

3. Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.

4. Form the dough in a ball and place in the oiled bowl. Loosely cover the bowl and put in a warm place to rise for 30 minutes.

The Filling, Topping, and Assembly:

1. Preheat oven to 475 degrees F. Coat the bottom and sides of an 10-inch pie plate with the 3 TBSP of oil, set aside.

2. Heat the 1 TBSP oil in a saute pan over medium heat. Add the garlic and cook until fragrant, about 5 seconds. Add the spinach, red pepper flakes, and 1/2 tsp salt. Cook over medium heat, stirring often, about 3 minutes. Transfer spinach to a mixing bowl and allow to cool for about 5 minutes. Stir the ricotta, Parmesam, and 1/4 tsp pepper in with the spinach until well combined, set aside.

3. Separate the dough into two balls, one a little larger than the other, roughly a 12 ounce ball and 10 ounce ball.

4. Roll out the larger dough ball into a circle a little larger than the pie plate, enough to go up the sides and hang over a bit. Stretch the dough onto the pie plate lightly pressing against the bottom and sides, making sure a little dough overhangs from the edges.

5. Sprinkle half (4 ounces) of the mozzarella on the dough in the pie plate the spread on all of the spinach ricotta mixture.

6. Roll out the other smaller dough ball into a circle a little large than the pie plate. Top the pie plate with the dough circle and cinch the edges of the dough with the edges of the bottom dough, roll up the edges to form a crust all the way around.

7. Cut 4 slits in the top of the dough about 3 inches wide to allow steam to escape. Bake in the preheated oven for 15 minutes.

8. While the pizza cooks make a quick sauce by combing the crushed tomatoes, basil, parsley, oregano, and 1/4 tsp salt in a saucepan. Bring to a boil over medium heat then reduce heat to low and simmer until ready to use.

9. Remove the pizza from the oven, spread on the pizza sauce and top with the remaining mozzarella cheese. Return to the oven and bake for 5 to 10 more minutes or until edges become golden brown.

10. Allow the pizza to cool about 5 minutes before slicing and serving.

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