Spinach Ricotta Pizza

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Dinner, Main Course American/Italian
By Kelly Djalali Serves: 2-4
Prep Time: 15 Minutes Cooking Time: 10-15 Minutes Total Time: ~30 Minutes

This Spinach Ricotta pizza is super simple; with gorgeous cheesy textures, thanks to the ricotta and the salty, briny pops of feta.


  • Spinach Ricotta Mixture
  • 1 cup Ricotta
  • 1 12-oz. bag of Frozen Chopped Spinach, thawed, drained and squeezed of excess moisture
  • 1/2 cup Grated Parmesan
  • 1 Shallot, minced
  • 1 tsp. Garlic Powder
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Basil
  • Spinach Ricotta Pizza
  • 1 Prepared Pizza Dough
  • 1-1.5 cups Spinach Ricotta Mixture
  • 5 oz. Real Greek Feta
  • Crushed Red Pepper, optional, to taste
  • 10 (or so) Grape or Cherry Tomatoes, halved or quartered


Spinach Ricotta Mixture


Combine the 1 cup of ricotta; the defrosted, drained and squeezed chopped spinach in a medium bowl.


To the spinach and ricotta, add 1/2 cup grated parmesan, 1 minced shallot, and one teaspoon each: garlic powder, dried oregano, dried thyme and dried basil. Mix well to combine.

Spinach Ricotta Pizza


Roll or stretch your pizza dough out to about a 12-inch circle. Be sure to use flour under the dough to prevent the pizza from sticking to the peel.


Evenly distribute dollops of the ricotta and spinach mixture on the dough.


Top the ricotta and spinach with a generous amount of crumbled feta.


Sprinkle with crushed red pepper, if using.


Then top with the quartered or halved cherry tomatoes.


Shimmy the pizza peel and slide the pizza onto the pizza steel. Bake for about 10-15 minutes, until the cheese is melted and the crust is golden.