Whipped ricotta and pesto stirred together with spinach then slathered on fresh pizza dough and baked until crisp and gooey. So fast and full of flavor!


1 pizza dough, room temp, either from the supermarket deli or give my recipe a try

1/2c whipped ricotta (just whip up regular ricotta in a food processor until smooth)
2T pesto, buy some or make my recipe here
3-4 oz fontina, shredded
1/2c parmesan, shredded
3c fresh spinach, roughly chopped
2T olive oil


Preheat oven to 500°F with your pizza stone inside. Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.

Stir together ricotta, pesto, fontina, parmesan and spinach then spread it onto the pizza dough. Drizzle with olive oil. Bake for about 12 minutes.


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