Meatball, Spinach, Ricotta Pizza
- 4 Servings
- 10 mins Prep Time
- 25 mins Total Time
- 1 (16 ounce) store-bought pizza dough
- 10 meatballs, halved
- 1/2 cup pizza sauce
- 1 (6 ounce) bag baby spinach
- 1 tablespoon olive oil
- Kosher salt
- 1/2 cup ricotta
- 1 cup shredded part-skim mozzarella cheese
|Serving Size||1/4 of pizza (323g)|
|Amount Per Serving|
|Calories from fat|
|% Daily Value*|
|Total fat 26 g||33 %|
|Saturated fat 8 g||40 %|
|Trans fat 0 g|
|Cholesterol 85 mg||28 %|
|Sodium 1640 mg||71 %|
|Total Carbohydrates 62 g||23 %|
|Dietary Fiber 3 g||11 %|
|Sugars 6 g|
|Protein 36 g|
Vitamin D 0%
|*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 1Place a pizza stone on lowest rack in oven and preheat oven to 475°F. Alternatively use an inverted large heavy baking sheet.
Step 2Heat olive oil in a large skillet over medium heat. Add spinach, season with Kosher salt, and cook until wilted.
Step 3Lightly 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 4Transfer 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 5Remove 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.