Spinach and ricotta pizza bianco

Classic cannelloni filling, but on a pizza!!


Spinach and ricotta pizza bianco

  • 40 minutes
  • Serves 2
  • Easy

PER SERVING 995 kcals, protein 43.7g, carbs 108.6g, fat 39.9g, sat fat 17.8g, fibre 7.9g, salt 3.9g

MORE IDEAS: Crack a couple of eggs on top before baking to make fiorentina-style pizza.



  • strong white bread flour 300g
  • fast -action yeast 7g
  • olive oil
  • ricotta 200g
  • garlic 1 clove, crushed
  • frozen spinach 300g, defrosted, squeezed out and chopped
  • mozzarella 1 small ball, sliced
  • 1.Put the flour and yeast in a bowl with 1 tsp salt and mix. Mix in 1 tbsp oil and 200ml warm water to make a soft dough. Tip onto the surface and knead until the dough is smooth and springy (use a little extra flour if needed).
  • 2.Beat the ricotta with the garlic and season really well. Mix the spinach with a tbsp olive oil and season.
  • 3.Roll out the pizza dough to a thin round, approx 35 cm across. Put on a large baking tray and heat the oven to 220C/fan 200C/gas 7. Brush the edges of the pizza with olive oil. Spread the pizza base with the ricotta and dot over the spinach. Top with slices of mozzarella.
  • 4.Bake for 15-20 minutes until crisp and golden.Finish with an extra drizzle of oil if you like.