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Puff Pastry Pizza with Ricotta and Spinach

17/11/2023

The puff pastry pizza with ricotta and spinach is a delicious and simple recipe to prepare. Here are the ingredients and the procedure.

Ingredients

  • 1 roll of rectangular puff pastry
  • 250 grams of ricotta
  • 200 grams of fresh or frozen spinach (if using frozen, make sure to thaw and squeeze them well)
  • 1 egg (for brushing) plus optionally an egg to mix with the ricotta if you prefer a creamier consistency
  • Salt and pepper to taste.
  • Nutmeg to taste.
  • 100 grams of grated cheese (Parmesan, Pecorino, or a mix of the two)
  • 1 clove of garlic (optional)
  • Extra virgin olive oil

Preparation

  1. Preheat the oven to 200 °C.
  2. If opting for fresh spinach, wash them and cook in a pan with a drizzle of oil and a clove of garlic for a few minutes, until wilted. If using frozen spinach, make sure to thaw and squeeze them well to remove excess water.
  3. In a bowl, mix the ricotta with the grated cheese. Add salt, pepper, and nutmeg to taste. If desired, you can also add an egg to make the mixture creamier.
  4. Roll out the puff pastry on a baking tray lined with parchment paper.
  5. Spread the ricotta and cheese mixture evenly over the puff pastry, leaving a border of about 1 cm free.
  6. Add the cooked spinach on top of the ricotta mixture.
  7. Fold the edges of the puff pastry inward to create a frame.
  8. Lightly beat the egg and brush the edges of the puff pastry to give it a golden color during baking.
  9. Bake the puff pastry pizza in the center of the oven and cook for about 20-25 minutes, or until the surface is golden and the puff pastry is crispy.
  10. Let it cool for a few minutes before serving.

Fun Facts

Puff pastry is a very versatile element in cooking, common in the preparation of both sweet and savory recipes. The origin of puff pastry is uncertain, but it is believed to have been perfected by a French pastry chef in the 17th century. The combination of ricotta and spinach is classic in Italian cuisine, and is typically used for filling ravioli, savory pies, and, of course, pizza variations like this one.