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Meatball, Spinach, Ricotta Pizza

Meatball, Spinach, Ricotta Pizza
  • 4 Servings
  • 10 mins Prep Time
  • 25 mins Total Time


Serving Size 1/4 of pizza (323g)
Amount Per Serving
Calories 620
Calories from Fat
% Daily Value*
Total Fat 26g 33%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 1640mg 71%
Total Carbohydrates 62g 23%
Dietary Fiber 3g 11%
Sugars 6g
Protein 36g
Vitamin D 0%
Calcium 30%
Iron 35%
Potassium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Place a pizza stone on lowest rack in oven and preheat oven to 475°F. Alternatively use an inverted large heavy baking sheet.
  • Step 2

    Heat olive oil in a large skillet over medium heat. Add spinach, season with Kosher salt, and cook until wilted.
  • Step 3

    Lightly dust a pizza peel with flour. Working quickly, dust pizza dough with flour and stretch gently into a thin circle shape. Spread pizza sauce in a thin, even layer across dough. Scatter spinach, meatball halves, and ricotta on pizza. Sprinkle with mozzarella cheese.
  • Step 4

    Transfer pizza to the pizza stone or baking sheet in oven and bake pizza in oven until dough is just cooked through, approximately 15 minutes.
  • Step 5

    Remove from oven, let cool for 2-3 minutes, then slice and serve!

    You can find premade pizza dough at many grocery stores, but another fantastic option to grab one from your local pizzeria!

    Pizza dough straight from the refrigerator is difficult to stretch. Let dough rest at room temperature for at least 10 minutes before stretching. They are usually the same price as the ones in the supermarket and taste way better.

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