Spinach and Ricotta Pizza

Health score
11%
Spinach and Ricotta Pizza
45 min.
6
143kcal

Suggestions


If you're searching for a delicious and satisfying dish that balances nutrition with flavor, look no further than this Spinach and Ricotta Pizza! Perfect as an appetizer, snack, or even a light meal, this delightful pizza is not only pleasing to the palate but also easy to prepare in just 45 minutes. Each slice boasts a melty blend of part-skim mozzarella and creamy ricotta, perfectly complemented by the earthy richness of fresh baby spinach and the sharp bite of grated Parmesan cheese.

Imagine pulling a hot, golden-brown pizza from the oven, the aroma of garlic wafting through the kitchen as you slice into its crisp crust. Topped with vibrant slices of plum tomatoes and a homemade pizza sauce that brings a genuine taste of New York straight to your table, this recipe is sure to impress friends and family alike. With only 143 calories per serving, it's an ideal choice for those looking to indulge guilt-free. Whether you're hosting a gathering or simply craving something wholesome and tasty, this Spinach and Ricotta Pizza is an irresistible delight that everyone will love. Get ready to savor these delicious flavors!

Ingredients

  • 1.5 cups baby spinach loosely packed
  • teaspoon garlic minced
  • tablespoon olive oil extra virgin extra-virgin
  • tablespoons parmesan fresh grated
  • ounces part-skim mozzarella cheese shredded
  • 0.3 cup part-skim ricotta 
  • serving pizza dough homemade
  • 0.8 cup tomato sauce york-style
  •  plum tomatoes cored thinly sliced

Equipment

  • frying pan
  • oven
  • pizza pan

Directions

  1. Remove Homemade Pizza Dough from refrigerator; let stand at room temperature 1 hour.
  2. Preheat oven to 50
  3. Coat a 12-inch perforated pizza pan with cooking spray.
  4. Place dough on a lightly floured surface; roll into a 12-inch circle.
  5. Transfer dough to prepared pan, shaking off excess flour.
  6. Brush dough evenly with oil.
  7. Spread New York
  8. Style Pizza Sauce evenly over dough, leaving a 1/4-inch border.
  9. Sprinkle with Parmesan; top evenly with spinach and garlic.
  10. Sprinkle mozzarella over spinach. Spoon teaspoonfuls of ricotta over mozzarella.
  11. Bake at 500 for 12 minutes or until mozzarella melts and crust browns.
  12. Let stand 5 minutes; top with tomato slices.
  13. Cut into 6 wedges.

Nutrition Facts

Calories143kcal
Protein25.88%
Fat49.9%
Carbs24.22%

Properties

Glycemic Index
28.67
Glycemic Load
0.83
Inflammation Score
-7
Nutrition Score
8.6069565285807%

Flavonoids

Naringenin
0.14mg
Luteolin
0.06mg
Kaempferol
0.5mg
Myricetin
0.06mg
Quercetin
0.43mg

Nutrients percent of daily need

Calories:143.09kcal
7.15%
Fat:8.07g
12.42%
Saturated Fat:3.76g
23.5%
Carbohydrates:8.82g
2.94%
Net Carbohydrates:7.79g
2.83%
Sugar:2.58g
2.87%
Cholesterol:20.52mg
6.84%
Sodium:411.1mg
17.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.42g
18.85%
Vitamin K:40.63µg
38.7%
Calcium:256.66mg
25.67%
Vitamin A:1187.64IU
23.75%
Phosphorus:163.83mg
16.38%
Selenium:6.41µg
9.15%
Vitamin C:7.24mg
8.77%
Vitamin B2:0.14mg
8.3%
Vitamin E:1.09mg
7.25%
Zinc:1.03mg
6.87%
Manganese:0.14mg
6.8%
Potassium:222.41mg
6.35%
Folate:24.46µg
6.11%
Iron:0.96mg
5.32%
Magnesium:21.15mg
5.29%
Vitamin B6:0.09mg
4.41%
Vitamin B12:0.25µg
4.23%
Fiber:1.03g
4.1%
Copper:0.07mg
3.49%
Vitamin B3:0.52mg
2.62%
Vitamin B1:0.03mg
1.98%
Vitamin B5:0.18mg
1.8%
Source:My Recipes