Pizza Ricotta & Spinaci
Ricotta and Spinach are a timeless classic! Also in this tasty and easy Pizza Banca it proves to be a winning combination.
Ingredients
- 250-280g pizza dough ball (recipe for authentic Neapolitan pizza dough)
- 80g spinach cream
- 80-100g fresh mozzarella (fior di latte) or buffallo mozzarelle
- 60 ricotta
- 5g of extra virgin olive oil
Directions
Step 1: Stretch
Stretch out the pizza dough.
Step 2: Spread the sauce
Spread the spinach cream evenly throughout the pizza base using a spoon starting from the center of the pizza. Make sure to leave half an inch at the edge of the pizza without sauce to create a nice edge (“cornicione”) that will puff up in the oven.
Step 3: Add toppings
Spread the mozzarella evenly throughout the pizza.
Step 4: Final touch
A drizzle of olive oil.
Step 5: Bake
Using a wood fire or gas oven at a temperature of 430ׄ°C/806°F. Allow the pizza to bake for 20-30 seconds before turning it with a turning peel. Turn every 20-30 for about a maximum of 90 seconds.
Alternatively, in your home oven, bake on a preheated at the hottest setting for 4-8 minutes.
Step 6: Final touch
At the exit add the ricotta in tufts.
For cooking tips go to F.A.Q.
