How to make rustic ricotta and spinach pizza
The video shows you the detailed procedure, prepare the rustic ricotta and spinach pizza with your grandmother!
Rustic spinach and ricotta pizza
Spinach, ricotta and mozzarella in a dough that you make in 10 minutes, put it in the refrigerator and then take it out two hours before rolling it out.
- 400 gr of 0 flour
- 2 gr of brewer’s yeast
- Half a teaspoon of sugar
- 200 ml of water
- A teaspoon of salt
- 2 spoons of oil
- 400 gr of fresh spinach
- 400 gr of sheep’s ricotta
- 1 egg
- milk
- 150 gr of mozzarella
For the dough
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Prepare the dough the night before: put the flour in a bowl, make a hole in the centre, crumbled brewer’s yeast in the centre, add the water and let the yeast dissolve, add the sugar and the rest of the water.
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Mix the mixture a little by hand and add the salt
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Add two tablespoons of oil and compact the dough until it becomes uniform
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Cut the dough in half (one half must be larger than the other)
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Place the dough in the refrigerator overnight
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Wash and clean the spinach and place them in the refrigerator
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Take the dough out of the refrigerator two hours beforehand
For the stuffing
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Boil some water and add salt, add the spinach and cook for 3 minutes. Drain the spinach and let it cool, squeeze it and chop it finely. Add a teaspoon of oil
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Add the ricotta and the well-drained mozzarella
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Beat the egg, add it to the filling and a little salt
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Mix by crushing all the filling
Assemble the rustic pizza
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A drizzle of oil in a 32 cm pan
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preheat the oven to 180 degrees, static mode
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Roll out two discs of dough, the larger one at the bottom and add the filling on top
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Close with the smaller disc and if there is any dough left over, make a piadina
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With your thumb, press the edge of the pizza on the pan, make small cuts on the surface and with a teaspoon lower the edge to create a cute cord
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A drop of oil on the surface and brush with a little beaten egg and a drop of milk
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Place in a static oven at 180 degrees for 35 minutes
The best savory pie that everyone likes is the Rustic spinach and ricotta pizza. Grandma only uses fresh spinach to make it, but you can also use frozen ones, for her the farmer’s ones are something else entirely. The ricotta is sheep’s milk and then she adds mozzarella to make it stringy and even tastier. A great way to get children to eat vegetables who generally go crazy for this savory pizza, having a vegetable filling but very delicate.
INGREDIENTS FOR THE SALTED RICOTTA AND SPINACH PIZZA
- 400 g of 0 flour
- 2 g of brewer’s yeast
- Half a teaspoon of sugar
- 200ml of water
- A teaspoon of salt
- 2 tablespoons of oil
- 400g of fresh spinach
- 400 g of sheep’s ricotta
- 1 egg
- milk
- 150g of mozzarella
For the savory ricotta and spinach pizza dough, grandma prefers the one you see in the video recipe (long leavening in the fridge), it can be prepared in 10 minutes or left in the fridge overnight and then left to rise two hours before serving. roll out the dough to make rustic pizza. Alternatively you can prepare rustic pizza with puff pastry or shortcrust pastry.
We do not recommend adding parmesan to the filling as it tends to cover too much of the flavor of the ricotta. Since the eye also wants its part, create a string around it using a teaspoon, the cutters and brush the pizza with beaten egg and milk to make it shiny.
Grandma prepares this ricotta and spinach pizza every week for her granddaughter, so easily include it in the children’s weekly menu. Especially for dinner or for a lunch out it is really comfortable. Also perfect on the Easter menu instead of the more demanding Easter cake.
If you love savory pies, also try the savory artichoke pie and the savory cabbage pie.