Beet Pesto, Spinach, and Ricotta Pizza
Beet Pesto transforms mundane pizza into the most creative appetizer.
Servings: 2 people
Equipment
- food processor
- 1 Large bowl
- 1 Sheet pan
- parchment paper
Ingredients
Pizza Dough
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons sea salt
- 1 cup water
- 3 tablespoons olive oil extra virgin
Toppings
- Roasted beet & walnut pesto https://dinneratlulus.com/roasted-beet-and-walnut-pesto
- baby spinach leaves
- ricotta
- mozzarella
- parsley chopped
Instructions
Pizza dough instructions
- In a food processor, mix all pizza dough ingredients except olive oil, until blended. Slowly add olive oil until a soft dough ball forms. Dough should form a ball and be slightly sticky.
- Turn dough out onto a floured board and knead a few times until a smooth ball is formed. Place in an olive oil coated bowl, covered, in a warm place for about 1-2 hours, or until doubled in size.
Put it all together
- Preheat oven to 450°F. Divide dough into 3 pieces. Shape each piece into a rough circle, and place on a parchment paper-lined baking sheet. Depending on the size of your pizzas, you may need more than one sheet. Turn up edges of pizza to form a crusty edge.
- Once pizzas are shaped, spread about 3 tbsps of beet pesto on pizza, right to the edges. Add one layer of spinach leaves, dollop on ricotta 1 teaspoon at a time, and cover the entire pizza with mozzarella.
- Bake for about 10 minutes, or until crust is beginning to turn golden, and cheese is melted and bubbling.
- Top finished pizzas with chopped parsley and serve.
Notes
Did you make this Beet Pesto, Spinach, and Ricotta Pizza? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.