Description
This Spinach, Ricotta and Sausage Pizza is a flavorful white pizza featuring a creamy ricotta base with crushed garlic, chopped spinach, mozzarella, and tender broccolini. Topped with cubes of cheddar or gruyere, spicy sausage, finely chopped red chili, and a drizzle of sweet chili jam, this pizza offers a perfect balance of creamy, spicy, and sweet flavors. Using a quick homemade dough made with self-raising flour and Greek yogurt, this pizza recipe brings a delicious and easy meal to your pizza night rotation.
Ingredients
Units
Scale
Pizza Dough
- 300 g self-raising flour (or all-purpose flour with 1 teaspoon baking powder)
- 280 g thick Greek yogurt
- 1 teaspoon salt
Pizza Toppings
- 1/2 cup ricotta
- 2 garlic cloves, crushed
- 1/4 teaspoon salt
- 1/2 cup chopped spinach leaves
- 1/2 cup mozzarella, grated
- 4 pieces broccolini, thinly sliced lengthways
- 1/4 cup cheddar or gruyere, cut into cubes
- 2 large sausages, cooked and crumbled or sliced
- 1 red chili, finely chopped
- 2 tablespoons sweet chili jam
Instructions
- Prepare the Dough: In a large bowl, combine the self-raising flour (or all-purpose flour with baking powder), Greek yogurt, and 1 teaspoon salt. Mix until a soft dough forms. Knead lightly on a floured surface until smooth. Divide the dough into two equal portions and shape each into a pizza base.
- Preheat the Oven: At least 45 minutes before baking, preheat your oven to its highest setting (approximately 250°C / 480°F). Place a pizza stone, cast iron pan, or oven tray inside to heat thoroughly.
- Cook the Sausages: While the dough rests, cook the sausages in a skillet over medium heat until browned and cooked through. Remove from heat and slice or crumble for topping.
- Assemble the Pizza: Spread 1/2 cup ricotta mixed with crushed garlic and 1/4 teaspoon salt evenly over the rolled-out pizza bases. Evenly distribute the chopped spinach, grated mozzarella, and thinly sliced broccolini over the ricotta layer. Scatter cubes of cheddar or gruyere on top. Add the cooked sausage pieces and sprinkle finely chopped red chili over the pizzas.
- Bake the Pizza: Carefully transfer the prepared pizza base onto the preheated stone or tray. Bake for about 10 minutes, or until the crust is golden and toppings are hot and melted.
- Add Sweet Chili Jam: Once out of the oven, drizzle 1 tablespoon of sweet chili jam per pizza over the top to add a sweet and spicy finish.
- Serve and Enjoy: Slice the pizzas and serve immediately while hot and flavorful.
Notes
- Spinach and ricotta pair beautifully, creating a creamy base for the pizza that balances the savory sausage and crunchy broccolini.
- This recipe uses a quick 5-minute dough made with Greek yogurt, but store-bought pizza bases, wraps, or naan can be substituted for convenience.
- Preheating the oven and pizza stone or tray is crucial for a crispy crust.
- Adjust the amount of red chili according to your preferred spice level.
- Leftover pizzas can be reheated in a hot oven or air fryer for best texture.
Nutrition
- Serving Size: 1/2 pizza
- Calories: 576 kcal
- Sugar: 9.1 g
- Sodium: 1350 mg
- Fat: 19.5 g
- Saturated Fat: 8.6 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 71.1 g
- Fiber: 2.5 g
- Protein: 27.7 g
- Cholesterol: 46 mg
