Recipe summary

Hands-on time:
30 mins. to 50 mins.
Baking time:
10 mins. to 55 mins.
Total time:
50 mins. to 1 hrs 50 mins.
Yield:
2 pizzas, 16 servings
A crisp crust topped with an easy, creamy blend of cheese and herbs, and garnished with green spinach, makes a delicious and pretty pizza.

If you've read this recipe in our Baker's Catalogue, you may notice a very slight difference between the printed version, and the one you read here. Don't panic; either recipe will make great pizza.
Volume Ounces Grams

Crust

Topping

  • 1 1/2 cups ricotta cheese (whole milk ricotta gives the creamiest result)
  • 1 1/2 cups shredded mozzarella cheese or pizza cheese blend
  • 2 to 4 teaspoons Pizza Seasoning (use the smaller amount if you use the optional feta)
  • 2 tablespoons olive oil or garlic oil, plus additional for brushing in pans and atop pizzas
  • One 10-ounce bag baby spinach; or use frozen spinach (see tip below)
  • pinch of salt
  • 1 cup crumbled feta cheese, optional

Directions

  1. 1) To make the crust: Mix all of the ingredients — by hand, mixer, or bread machine — to make a soft, supple dough. Knead for 5 minutes, put the dough in a lightly greased bowl, and cover with plastic. Allow the dough to rest for 15 minutes (or longer, depending on your schedule).
  2. 2) Preheat the oven to 425°F. Grease two 12" or 14" pizza pans with olive oil. Or grease two large baking sheets.
  3. 3) Divide the dough in half, and pat each piece into each of the pans. If you're using baking sheets, pat each piece into a thin oval on each of the sheets.
  4. 4) Let the dough rise, covered, while you prepare the topping.
  5. 5) To make the topping: Mix the ricotta, shredded cheese, and Pizza Seasoning until well combined. Set it aside.
  6. 6) Heat 2 tablespoons of the garlic oil in a large skillet set over high heat. Add the spinach and sprinkle on the salt. Using tongs, turn the spinach as it wilts. When the spinach is barely wilted, transfer it from the pan to a strainer, to drain.
  7. 7) Bake the crusts for 10 minutes, then remove them from the oven. Brush them lightly with olive oil or garlic oil. Spread the ricotta topping evenly over the crusts, about 1/4" thick.
  8. 8) Sprinkle on the feta, then divide the spinach evenly between the two pizzas.
  9. 9) Return the pizzas to the oven, and bake them until the the crust is crisp and the feta is a bit browned, about 10 to 12 minutes. Serve warm.
  10. Yield: 2 pizzas, about 16 slices.

Tips from our bakers

  • Want to substitute a different crust recipe? We recommend our Guaranteed Pizza Crust Recipe. It makes two 14" thin-crust pizzas. Or use your own favorite recipe, one that uses about 3 cups of flour.
  • To make an onion and feta cheese topping, sauté 3 cups sliced onions in 1 to 2 tablespoons olive oil until golden brown. Mix with 1/3 cup ricotta cheese and 1 1/2 cups crumbled feta. Continue as directed in the recipe, omitting the extra feta on top. Wilted spinach is optional.
  • To make topping with the spinach incorporated, thaw a 10-ounce box chopped, frozen spinach. Wrap in a clean dishtowel and wring out the liquid. Mix with 2 cups ricotta, 2 cups shredded mozzarella or pizza blend cheese, and 5 to 6 teaspoons of Pizza Seasoning. Use the mixture as the topping, eliminating the wilted spinach. Bake the pizza for 10 minutes; add the feta, then continue as directed in the recipe.