Easy Ricotta Pizza


June 20, 2013 By

Tonight, I was entertaining some new guests. I am in the process of switching gears from a 1st grade teacher to a 3rd grade teacher. *gasp from an entire audience* …it’s almost that dramatic. You non-educators out there may be thinking, “… uh, so?” It doesn’t sound like a big change, but trust me, it’s a big deal for us teachers.

So, in order for my new 3rd grade team to plan a bit and bond, we decided to meet up a few times this summer. I offered to host our first get-together.

My night of entertaining was a bit of a challenge: All of my guests are non-vegan and I don’t know them well-enough to know their likes and dislikes. After some thought, I decided to go with something that everyone on planet Earth loves: pizza. Pizza is like, well, you know; when it’s bad, it’s still good. (Trying to keep this blog somewhat clean. Ugh, it’s not easy.)

Anyway, we had a great time. The pizza takes less than an hour from start to finish, and it’s delicious! Plus, people will be curious about the vegan ricotta cheese, and you know it’s fun to talk vegan to people. 😉


Giant Easy Ricotta Pizza

Prep Time: 20 minutes

Cook Time: 20 minutes



  • 2 dough balls (from your local bakery)
  • 1 jar of Classico bruschetta
  • 1 ball of ricotta cheese (see recipe for Homemade Ricotta Cheese)
  • 1 tbs olive oil
  • 1 or 2 handfuls of spinach
  • 1-2 cloves of garlic
  • 1/3 cup of green onions
  • salt and pepper to taste



Step 1: Preheat the oven to 400° F. Start working with your dough.You’ll get the best results from your dough if you let it defrost in the fridge for a day, but honestly, I was in a time crunch and started rolling it out within the hour I bought it, and it was just fine. I bought my dough balls from Publix.

The products in this meal that gives this recipe it's "easy" name.

The products in this meal that gives this recipe its “easy” name.



Step 2: Begin by kneading the dough to flatten it out, followed by alternating between rolling out the dough with a rolling pin and stretching it out with your hands. I like to place the dough on top of my fists and stretch it out that way, rotating the dough in a circle.

Place the dough on a greased pizza pan or tray. Spread it out on your pan to desired shape and crust formation.


Step 3: Open your jar of bruschetta and spread it around your dough with the back of a spoon.



The bruschetta makes a great base. It’s garlicky, chunky, full of flavor, and eliminates me having to cut up some tomatoes!



Step 4: Begin to wilt the spinach by heating up a skillet with olive oil to medium heat. Throw the spinach and garlic on the skillet and let it heat up between 1-2 minutes.


From start…



… to finish.




Step 5: Add spinach, ricotta, salt, and pepper to your pizza. To give my crust a crunchy outside and a fluffy inside, I spray/rub the crust with olive oil and sprinkle garlic salt on top of it… mmmmm.




Step 6: Put it in the oven and whatta ya got?



Twenty minutes (or so) later, you have delicious, easy ricotta pizza! Garnish with green onions.


Now you’ve got a vegan pizza that all mouths can enjoy.


Happy cooking!