Ricotta Pizza with Spinach and Roasted Red Peppers

I’ve posted more than a few pizza recipes on my blog, but I’m of the opinion that there can never be too much pizza (especially homemade pizza!!) so I am adding to my pizza repertoire with this delicious white pie that Matt and I made last week.  Look at this feast… ricotta, spinach and roasted red peppers covered in mozzarella cheese.  I wish I was eating this right now!!

Ricotta Pizza with Spinach and Roasted Red Peppers

As you’ll see in the instructions below, I find it really challenging to transfer an uncooked pizza with full toppings from the peel to the stone, so my new tactic is to transfer the dough onto the stone in the oven while it’s still “naked” and then add all of the toppings while it’s in the oven.  Maybe not the most efficient use of electricity, but this method ensures that my pizzas end up (mostly) symmetrical without half of the cheese and toppings sliding onto the stone or, worse, the bottom of my oven during the raw dough transfer process.  Works for me!  🙂

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Ricotta Pizza with Spinach and Roasted Red Peppers

You will need…
1 Red Bell Pepper
2 cloves Garlic, pressed through a garlic press
1/2 Yellow Onion, halved and sliced into very thin rounds
1/2 cup Frozen Chopped Spinach (or 2 cups fresh spinach steamed and chopped with excess water squeezed out)
approx. 2 cups shredded Mozzarella Cheese
approx. 3/4 cup Ricotta Cheese
Semolina Flour
1 package raw Pizza Dough
Salt and Pepper, to taste

Directions:
Start by roasting the red bell pepper.  There are several ways to roast a pepper, but for this particular pizza Matt sliced the pepper into thirds, removed the seeds and ribs, and placed the pepper pieces on a baking sheet in a preheated 400° oven until the skin was wrinkled and starting to blacken.  Then he peeled off the skin, sliced the peppers into 1/2″ strips, and set the roasted peppers aside until it was time to put them on the pizza.

Preheat the oven (with pizza stone inside) to 425°F.  Since I’m incapable of transferring a fully topped, raw pizza from the peel to the stone I put the naked dough on the stone and quickly add all of the toppings once it’s already in the oven.  To avoid wasting too much heat and energy during this process, I prep all of the toppings in advance and set them next to the oven.  With this in mind, arrange the roasted red peppers, minced garlic, chopped spinach and sliced onions on a plate and make sure that the mozzarella and ricotta are open and ready to go.

Next, prep the pizza dough.  Again, there are many ways to do this, but for this pizza I sprinkled a few tablespoons of semolina flour on a pizza peel and stretched the fresh ball of dough into a 15″ diameter circle.  Carefully transfer the dough onto the preheated pizza stone and use your fingers to quickly spread the minced garlic over the top of the dough, leaving a 1-2″ margin on the edges for the crust.  Close the oven.

Working in quick intervals, open the oven, slide the pizza stone rack out slightly, and start adding your toppings and cheese.  Start with the onions along with a thin layer of mozzarella and close the oven.  After few minutes, add the spinach and 8-9 generous spoonfuls of ricotta.  After another 1-2 minutes spread on the roasted red peppers and top with the remaining mozzarella.  Once all of the toppings have been added allow the pizza to cook for another few minutes until the crust is fully cooked and the cheese is just starting to turn golden brown.

Use a pizza peel to remove the cooked pizza from the oven (working with a cooked pizza is so much easier than raw dough!!) and season with salt and pepper.  Cut the pizza into 6-8 slices and enjoy!

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