• 1 c. fresh spinach, lightly steamed
  • 1 c. Ricotta Cheese
  • 4 1/2 c. all-purpose flour
  • 1/4 c. olive oil
  • 2 tsp. light brown sugar
  • 1 egg
  • 1 tsp. salt
  • 2 pkgs. dry yeast
  • 3/4 c. warm water


Dissolve the yeast in warm water and stir in sugar. Set aside for at least 5 minutes. Meanwhile, put the Ricotta cheese and spinach in blender. Blend at high speed until you have a smooth, bright green mix. Sift the flour into bowl with salt. Make a depression in center and add 3 tablespoons of the oil, the egg, the spinach mix and the yeast mix. Put flour on kneading board and place dough on flour. Knead 8 to 10 minutes until mixed and elastic. Add flour as necessary. When ready, place it in clean, oiled bowl. Brush top with oil, cover and let rise 1-1/2 hours. Make out either as 2 thin 12-inch or 1(14 inch)thick crsut.

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Submitted 6/13/05.
Source: Happy Cooking: Ruth A. Burbage
Submitted By: Linda Wilson
Spinach and Ricotta Pizza Dough