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–+ servings
Servings: 4 people

Pizza with ricotta

Author: Henriette Kristiansen
Keyword: Bake, cheese, Dinner, Junk Food de Luxe, Parma ham, Pizza
Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes
Metric - US Customary

Ingredients

Pizza bases (2 pcs.)

  • 20 gram Yeast
  • 200 gram Water lukewarm
  • 14 gram Oil
  • 2 gram Sugar
  • 3 gram Salt
  • 50 gram Sieve Flour or other whole wheat flour
  • 275 gram Manitoba Flour or tipo 00 flour

Ricotta Cream

  • 200 gram Ricotta
  • 1 clove Garlic crushed
  • 14 gram Olive Oil
  • Salt and Pepper a little

Pizza Filling

  • Fresh spinach 2 handfuls
  • 2 packages Parma Ham about 150 grams in total
  • 10 pcs. Cherry Tomatoes
  • 100 gram Sundried tomatoes
  • 150 gram Feta
  • Salt and Pepper
  • Oregano
  • 25 gram Pine Nuts

Instructions

  • Crumble the yeast and dissolve it in the water.
  • Stir in the oil, sugar, and salt.
  • Add the two types of flour and knead the dough well, for example in a mixer or with dough hooks on a hand mixer.
  • Form the dough into a ball and let it rise for one hour at room temperature in an oil-greased bowl.
  • Divide the dough in two and roll out 2 bases with a rolling pin on a floured surface.
  • The bases should be 4-5 mm thick.
  • Place the bases on separate baking trays.
  • Mix all the ingredients together and spread it on the bases.
  • Rinse the spinach and sauté it for 2-3 minutes in a little olive oil.
  • Distribute the spinach on the bases.
  • Distribute the ham on the two bases.
  • Halve the cherry tomatoes and chop the sun-dried tomatoes into smaller pieces, distribute both on the pizzas.
  • Sprinkle with crumbled feta and season with salt, pepper, and oregano.
  • Bake for 10 minutes at 230 degrees Celsius (446 degrees Fahrenheit), one pizza at a time.
  • Sprinkle pine nuts over the pizzas and bake for 5 more minutes. Done - serve and enjoy ?

Notes