Pizza with spinach and ricotta cheese

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

2–3 tbsp tomato puree or passata

8oz (225g) spinach, wilted and well drained

2–3 tbsp ricotta cheese

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking tray in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can—about 10–12in (25–30cm) in diameter. Brush the hot baking tray with oil, sprinkle with semolina, and place the dough on top.

3 Add the tomato sauce over the pizza and smooth it out evenly with the back of a spoon, then spread the spinach on top. Dot with small spoonfuls of ricotta, season with salt and pepper, then bake for 10 minutes, or until the crust is golden and crispy.

Pizza with spinach and ricotta cheese