So usually, the only issues in life are the most effective–and that particularly holds true when speaking about pizza. Once I suppose again to the most effective pizzas I’ve ever skilled, it’s a lot extra concerning the high quality of only a few pristine elements than piling a whole lot of stuff on. And once I’ve eaten pizza in Italy, this lighter hand with toppings is totally on show–even a easy mixture of contemporary tomatoes and garlic with a drizzle of olive oil could be transportive, particularly on a wonderfully 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 via the years, I’ve made just a few updates that for me, equal perfection. Watch the recipe beneath, then scroll on for the step-by-step recipe for making my spinach ricotta pizza with garlicky olive oil.
First, let’s discuss crust.
In my view, that’s crucial a part of any nice pizza. This recipe begins with my signature straightforward selfmade pizza dough, after which I determine 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. However if you happen to’re enthusiastic about studying our grilling methodology, don’t fear: it’s coming quickly.
Because 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 will possibly simply slide proper off. When 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 may change your life. It’s a game-changing condiment that you may all the time hold available to high 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 some contemporary herbs. Bake low and gradual till the garlic is tender and caramelized candy. Performed!
This garlicky olive oil goes all around the high of your pizza dough, together with a number of of the tender, candy garlic cloves, forming the “sauce”–there aren’t any tomatoes on this pizza, and I promise you received’t miss them.
The remainder of the toppings are all about simplicity. You add handfuls of contemporary spinach on high 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 contemporary complete milk ricotta and contemporary mozzarella add a barely candy creaminess that melts excessive of all of it.
Garnish with just a few contemporary basil leaves, one other drizzle of olive oil (’trigger, why not?) and a few crushed purple 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 elements.
Since by this level, I’m actually drooling as I revisit these photographs, let me describe the expertise of consuming this pizza. The charred, blistering pizza crust crackles as you sink your enamel into your first chew, then provides technique to a chewiness that’s precisely what pizza needs 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 happen to haven’t gotten the total psychological picture but, simply image what heaven tastes like, and also you’ve principally acquired it.
Baked spinach ricotta pizza with a crispy crust and creamy cheese topping and bathe of basil leaves on high? 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 happen to make it, make sure you go away a remark and a score, and tag me on Instagram so I can see your model. Scroll on for the recipe…