Mmmmh … I think everyone who knows me or who follows me for a long time knows that I have a big weakness: Pizza . Whether with cheese, ham or spinach. I just love her and my current favorite is this one. A nice fluffy dough with crispy bottom and topping ricotta and spinach.
Spinach ricotta pizza in miniature
Hach, does not that look delicious? For once it does not need more words from me. The recipe is long enough And while you are studying the recipe now, I wish you the next weekend.
There is pizza again
- 300 g wheat flour type 550, Tipo 00 or spelled flour type 630 (high protein content is important!)
- ¾ – 1 tsp dry baking yeast (equivalent to approx. 2 heaped conventional TL) – ¾ tsp for a longer walking time, 1 tsp for a shorter one
- 0.5 tsp sugar
- 0.5 tsp salt
- 1 tbsp olive oil
- 170 ml of lukewarm water
- 150 ml Polpa (minced tomato pulp) or Passata (passed tomatoes)
- 1 tsp olive oil
- 125 g ricotta
- 250 g TK spinach
- possibly some mozzarella
- possibly pizza and pasta spice (recipe follows!)
- For the dough mix lukewarm water with sugar and yeast in a large mixing bowl and let stand for about 10 minutes until the mixture begins to foam. Add flour, salt and olive oil and knead everything in 10 minutes to a smooth dough (using a kitchen machine or your hands best). The dough should then be supple and not stick to the hands.
- Place the dough in a lightly oiled bowl and cover with foil. Leave in a warm place for 45-60 minutes. Selects the shorter time at 1 tsp yeast, the longer at 60 minutes walking time. The volume of the dough should increase significantly during this time.
- Place the dough on a lightly floured surface and knead briefly, then divide into approximately 10 equal portions (about 45 g each). These work around and lay on a floured surface. Cover with a slightly damp cloth, or better, with one side oiled cling film and put a cloth over it. This prevents the dough from sticking to it. Let the dough go for about 30 – 45 minutes (up to 2 hours are possible!)
- In the meantime preheat the oven incl. Tin on the bottom rail to 250 ° C top / bottom heat and mix Polpa / Passata with 1 tsp olive oil, season with salt. Thaw the spinach and finely chop.
- Flourish the work surface well, then place a piece of dough on it and gently round it. This requires some practice, but gives a nice fluffy edge. Alternatively, roll out thinly and place 5 pieces on a sheet of baking paper (place a board under it to allow the pizzas to slide into the oven later).
- Then add 1 tbsp of tomato sauce, then spread the spinach on top and place small ricotta cakes on top, sprinkle with some mozzarella if necessary. Carefully slide the pizzas with the baking paper onto the hot baking sheet. Bake for about 8 minutes, at the end of the baking time switch on the circulating air function, if the desired browning has not yet been reached (about the last 90-120 seconds).
- The remaining 5 pieces just as well and bake. Sprinkle ready-made pizzas with freshly chopped herbs and / or some pizza and pasta spice (My recipe will follow in the coming weeks)
Of course you can prove the small pizzas otherwise The creativity is nothing in the way!