Spinach and ricotta pizza bianco
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.