Stuffed Pizza with Ricotta and Spinach

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Tonight I made stuffed pizza with ricotta and spinach! I have made deep dish pizza before but tonight I wanted to add my newest fav ingredient – ricotta – and then stick with a vegetarian pizza! I also got to use this amazing mozzarella ball that I picked up last weekend at the Santa Monica Farmer’s Market!

Stuffed Pizza with Ricotta and Spinach

Course Dinner
Cuisine Italian


  • Olive Oil
  • Pizza Dough
  • 6 oz spinach - roughly chopped
  • 15 oz ricotta cheese
  • fresh ground pepper
  • 8 oz mozzarella
  • 2 cups of tomato sauce


  • Preheat your oven to 450 degrees. In a spring form, brush the sides and bottom with olive oil and spread 3/4 of the dough on the bottom and up the sides. Add a layer of sliced mozzarella to the dough. In a large bowl mix together the spinach and ricotta. Then place this mixture into spring form pan and liberally add fresh pepper.
  • Top the spinach mixture with mozzarella cheese and then roll the other 1/4 of the dough into a large circle and top the pizza. Pinch all the sides together and place into the oven for 10 minutes.After being in the oven for 10 minutes remove the pizza and spoon the 2 cups of tomato sauce onto the pizza. Place back into the oven and release the spring form pan to let the sides bake. Let it bake for about 10 minutes more and then remove your pizza. You are ready to go!

Doesn’t this look great?


  1. Amazing! I love deep dish pizza – this is in the same without the double thick dough that makes most DDP’s caloric bombs! Great idea to use a spring form pan (never thought of that) and I love the topping/filling. Thanks!

  2. In my humble opinion, the ONLY possible things that could make this any better…….GARLIC and a CAST IRON SKILLET instead of a spring form pan!!!

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