Oscars Snack: Ricotta and Spicy Greens Pizza Recipe
Photo: Signe Birck
Spelt Pizza with Ricotta and Spicy Greens
Serves 4
Spelt is a nutty grain that makes a great alternative to wheat in breads, baked goods, and pizza crusts. Though it’s not gluten-free, many people find spelt to be more easily digestible than traditional wheat. As for the topping, I adore the combination of creamy fresh ricotta and dark leafy greens sautéed with green onions and topped with lemon zest and red pepper flakes.
2/3 cup warm water
1 1/2 teaspoons active dry yeast
1 teaspoon honey
2 cups spelt flour
1 teaspoon fine sea salt
3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling and brushing the pan
1 cup fresh ricotta
6 green onions, thinly sliced
4 cups baby or regular kale, stems removed, thinly sliced
4 cups Swiss chard, stems removed, thinly sliced
Fine sea salt and freshly ground black pepper
1/4 teaspoon red pepper flakes
2 teaspoons grated lemon zest, or more to taste (1 lemon)
2 tablespoons freshly grated Pecorino (optional)
In a small bowl, whisk mix together the warm water, yeast, and honey. Let sit until foamy, about 10 minutes.
In a large bowl, whisk together the spelt flour and salt. Add the yeast mixture, along with 1 ½ tablespoons olive oil and stir together until a sticky dough forms. Cover with plastic wrap and let rest in a warm spot until doubled in size, about 30 minutes.
Preheat the oven to 425°F and brush a baking sheet with a little olive oil.
Turn the pizza dough out on to a lightly floured work surface and knead the dough until smooth and pliable. If the dough is too sticky, add a little more flour to the dough–just sprinkle in a few extra tablespoonfuls at a time and gently knead it into the dough. Use a rolling pin to roll the dough into a rectangle that’s nearly the size of your baking sheet.
Transfer the dough to the baking sheet, stretching it out slightly to cover the pan. Prick a few times with a fork, drizzle with olive oil, and sprinkle with sea salt. Bake in the middle of the oven until golden brown, 15-20 minutes.
While the dough is baking, sauté the greens. In a heavy-bottomed, large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the green onions and sauté, stirring occasionally, until softened, 4-5 minutes. Add the kale and Swiss chard and sauté, stirring occasionally, until wilted, 3-4 minutes. Season to taste with salt and pepper then use tongs to transfer the greens to a colander set in the sink and let drain.
When the pizza crust comes out of the oven, spread the ricotta over the entire surface, leaving a thin border around the edge. Spread the greens on top of the ricotta, then sprinkle with the pepper flakes, lemon zest, and pecorino, if using. Return to the oven and bake until warmed through, 3-4 minutes.
Do Ahead: The pizza dough can be made 1 day in advance, covered in plastic, and refrigerated overnight. This will help it develop a better flavor. Bring to room temperature before proceeding.
Excerpted from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (2014).
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Green pizza not your thing? Try these other recipes:
