Pizzette with Spinach Ricotta Topping

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It is time for another baked dish! This healthy version of a mini pizza is just perfect for a board game night with friends. Admittedly, you don’t have to play games to enjoy the pizzette 😉 But it definitely is a dish that is easy to prepare for several people. And the crispiness of the pastry combined with the garlic’s bitterness, the spinach’s sweetness and all rounded up with the mild ricotta, will surely impress the taste buds of your guests!

I found this recipe in a friend’s cookbook, so unfortunately I don’t remember the name (if you recognize it, please let me know in the comments). We were looking for something to prepare for dinner, and ended browsing through the book and picking one page at random – all of the recipes sounded so good! For my return, I took some pictures of the particularly interesting recipes. Starting with this one, there was not a lot to adapt, only that I didn’t have any fresh herbs (like marjoram) at home, so I used dried thyme instead.

Ingredients (serves 2):

For the dough: For the topping:
 275 g spelt flour  1 large onion, cut in slices
 1/2 tsp salt  olive oil
 13 g yeast  200 g fresh spinach
 1/2 hand full of hazelnuts  1/2 clove of garlic
 125 ml water  125 g ricotta
 25 ml colza oil  salt, pepper, colza oil, dried thyme, nutmeg

Mix all the dry ingredients for the dough in a bowl. Dissolve the yeast in the lukewarm water and add it bit by bit to the dough, carefully kneading in between. Add the oil as well and keep kneading for about 12-15 minutes. Form the dough to a ball, and let it rise in a warm place for about 1 hour. Divide the dough into 4 pieces of equal size and form the pieces to balls again. Cover the dough balls with colza oil and let them rise at a warm place for another 30 minutes.

Preheat the oven to 240°C. Slowly roast the onions with olive oil in a pan until translucent. Add the spinach and nutmeg and put aside. Finely chop the garlic and mix it with 6 tbsp of colza oil, together with a pinch of dried thyme. When the dough is ready, roll the balls to flat circles. Baste them with the garlic oil and spread the spinach with the onions on the pizzette. Distribute the ricotta over the spinach. Bake in the oven at 240°C for about 10 minutes.

Tip: If you want the topping to have a little more exciting taste, you can use goat cheese instead of ricotta, and spice up the garlic oil with some freshly chopped herbs 🙂


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