So usually, the only issues in life are the very best–and that particularly holds true when speaking about pizza. When I feel again to the very best pizzas I’ve ever skilled, it’s a lot extra in regards to the high quality of just some pristine substances than piling plenty of stuff on. And after I’ve eaten pizza in Italy, this lighter hand with toppings is totally on show–even a easy mixture of recent tomatoes and garlic with a drizzle of olive oil could be transportive, particularly on a superbly charred, blistering crust. This spinach ricotta pizza was impressed by one which’s in my favourite cookbook for pizzas, Gjelina: Cooking from Venice, California. After experimenting by the years, I’ve made a number of updates that for me, equal perfection. Watch the recipe under, then scroll on for the step-by-step recipe for making my spinach ricotta pizza with garlicky olive oil.
First, let’s speak crust.
In my opinion, that’s an important a part of any nice pizza. This recipe begins with my signature straightforward do-it-yourself pizza dough, and then I resolve if I’m going to bake or grill my pizza. For this recipe, I made a decision to bake it within the oven since I do know that’s the choice that works greatest for most individuals. But in case you’re inquisitive about studying our grilling methodology, don’t fear: it’s coming quickly.
Since you’ll be sliding your topped pizza dough proper out of your peel onto a preheated pizza stone within the oven, you’ll wish to be liberal with flour on the board. Sticking is the enemy, so add sufficient flour so it could simply slide proper off. Once you’ve stretched the dough, which I clarify right here, it’s time so as to add your toppings.
Time for toppings.
First: garlic confit. Two phrases that can change your life. It’s a game-changing condiment that you may at all times preserve available to prime pizzas, sandwiches, toasts, and mix into salad dressings, and it actually couldn’t be simpler. You add a number of peeled garlic cloves to a shallow baking dish, cowl with olive oil, then sprinkle with salt and a number of recent herbs. Bake low and gradual till the garlic is delicate and caramelized candy. Done!
This garlicky olive oil goes all around the prime of your pizza dough, together with a number of of the delicate, candy garlic cloves, forming the “sauce”–there aren’t any tomatoes on this pizza, and I promise you gained’t miss them.
The remainder of the toppings are all about simplicity. You add handfuls of recent spinach on prime of your garlicky base, and it cooks proper down within the oven (belief me: use greater than you suppose you’ll want!) Then a mix of recent entire milk ricotta and recent mozzarella add a barely candy creaminess that melts excessive of all of it.
Garnish with a number of recent basil leaves, one other drizzle of olive oil (’trigger, why not?) and some crushed crimson pepper flakes. That bit of warmth is so good on this pizza. The result’s herbacious, garlicky, and spicy and comes collectively as a lot greater than the sum of its components.
Since by this level, I’m actually drooling as I revisit these photos, let me describe the expertise of consuming this pizza. The charred, blistering pizza crust crackles as you sink your enamel into your first chunk, then provides option to a chewiness that’s precisely what pizza ought to be. The spinach is cooked down and candy with out feeling in any respect heavy, and the richness of the cheese oozes over every part. If you haven’t gotten the total psychological picture but, simply image what heaven tastes like, and you’ve principally bought it.
Baked spinach ricotta pizza with a crispy crust and creamy cheese topping and bathe of basil leaves on prime? It’s the pizza topping mixture you didn’t know you wanted in your life, however you’ll be so glad it’s lastly right here.
I like to serve this spinach ricotta pizza with a facet of roasted cauliflower and a chilly glass of rosé.
If you make it, you’ll want to depart a remark and a ranking, and tag me on Instagram so I can see your model. Scroll on for the recipe…