Ricotta is the base on this simple pizza topped with fire-roasted tomatoes, Kalamata olives, spinach and shredded mozzarella.
I eat a lot of pizza—I really mean A LOT!
From scratch in the kitchen or from a good place in our neighborhood, I don’t think I could ever get bored with a slice.
Where we live, we are surrounded by pizza options. Each restaurant touts their own style of crust as the best.
For me the choice between thick or thin and New Haven or Detroit, just depends on my mood. I love any combination of dough, tomatoes and cheese.
On the walk home from school with my son, all it takes is the scent of tomatoes and garlic as we pass by a restaurant or someone with a pizza box in-hand to trigger a craving.
It’s pretty much a guarantee that I will scrap our original plans for dinner.
If I don’t have dough ready to be rolled out in my kitchen, we will end up picking up a pizza on our way home.
My homemade crust usually comes out somewhere between thick and thin. I make the dough in the food processor.
When I have the time, I like to knead dough by hand. It’s a good workout, and I find it relaxing.
How To Make A Fire-Roasted Tomato Pizza
For this fire-roasted tomato pizza, I used ready-made ingredients from the antipasti bar at the grocery.
Once my pizza stone had heated up in the oven, I carefully placed the rolled-out dough on it.
Then I spread on a thin layer of ricotta cheese.
I skipped sauce and went straight for the toppings.
I’m a big fan of those marinated jarred roasted tomatoes. They are garlicky and wonderful.
In addition to the tomatoes, I included Kalamata olives and spinach.
I roughly chopped the tomatoes, olives and spinach together. That made it easy to completely cover the pizza, which was important since I wasn’t using tomato sauce.
Veggie-forward pizzas are so much more interesting then those just loaded up with cheese.
Since the base already had ricotta, I finished the fire-roasted tomato pizza with only a sprinkle of shaved Parmesan.
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Fire-Roasted Tomato Pizza
- Prep Time: 2 hours
- Cook Time: 12-15 minutes
- Total Time: 2 hours 12-15 minutes
- Yield: One 12-inch pizza 1x
Ricotta is the base on this simple pizza topped with fire-roasted tomatoes, Kalamata olives, spinach and shredded mozzarella.
Ingredients
- For dough
- 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
- For pizza
- 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
Instructions
- 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.
- Prep Time: 2 hours
- Cook Time: 12-15 minutes
- Total Time: 2 hours 12-15 minutes
- Yield: One 12-inch pizza 1x
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