Ricotta is the base on this simple pizza topped with fire-roasted tomatoes, Kalamata olives, spinach and shredded mozzarella.
2/3 cup warm water
1/2 teaspoon dry active yeast
1/2 teaspoon granulated sugar
1 teaspoon olive oil plus more for bowl and brushing pizza
1–1/2 cups bread flour plus more for work surface
1/2 teaspoon kosher salt
Cornmeal for pizza stone
1/2 cup ricotta
1 cup drained and roughly chopped fire-roasted or marinated roasted tomatoes
3/4 cup roughly chopped baby spinach
1 cup roughly chopped pitted Kalamata olives
Shaved Parmesan for serving
For the dough, combine the water, yeast, sugar and olive oil and let stand for 5 minutes until foamy. In a large bowl, mix together the flour and salt. Add the wet ingredients to the dry and stir until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
Preheat the oven to 450 degrees F with a pizza stone inside the oven.
On a lightly floured work surface, roll out the pizza dough into a 12-inch diameter circle. Sprinkle the preheated pizza stone with cornmeal and place the dough on it. Brush the dough with olive oil. Spread the ricotta leaving a 1/2-inch border. Top the pizza with fire-roasted tomatoes, olives and spinach.
Bake the pizza for 12-15 minutes until the crust is golden brown. Top with shaved Parmesan before serving.