Shanell (orangeluna) wrote in vegancooking,

Spinach Ricotta Pizza

This pizza is great for those looking to impress friends or spend hours in the kitchen. Recipe and photos under cut.

Free Image Hosting at

Free Image Hosting at 


Free Image Hosting at

Recipe and directions.
This recipe makes two large pizzas and really isn't that hard.

Make the dough 

1/4 cup warm water (about 110 degrees)
1 envelope active dry yeast
1 teaspoon sugar
4 cups bread flour
1/2 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil
Yellow cornmeal, for sprinkling the baking sheet

In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour. While dough is rising, chop the toppings, make the ranch, and make the ricotta.

2 cups mushrooms, sliced
3 cups fresh spinach, chopped
1 lg. tomato, diced
1 small jar artichoke hearts
1/4 red onion, diced small

Tofu Ricotta. (modified slightly from recipe found on and VWAV)
1 pound firm tofu, pressed
2 tsp lemon juice
2 tsp olive oil
1/2 tsp. garlic powder
1/2 tsp salt
1/4 cup nutritional yeast flakes
1 Tablespoon dried basil
dash fresh black pepper

In a large bowl, mush the tofu up with your hands, till it's crumbly.

Add lemon juice, garlic powder, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.

Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky.

Now make the Ranch and preheat oven to 450(you might want to make a little extra to drizzle on top after the pizza comes out of the oven.)

1/2 cup vegenaise
1/4 tsp garlic powder
1/4 tsp onion powder 
1/2 tsp salt
pinch black pepper
1/4 cup unsweetened soy milk.
2 cloves garlic, minced.

Whisk all ingredients together. 

(back to the dough)
After dough has finished rising one hour, punch dough down, divide into 2 let rise another 30 minutes. Sprinkle cornmeal on making sheet then press dough out onto cookie sheet. (you don't have to cover the whole baking sheet. 1/2-3/4 is good). Bake pizza without toppings at 450 for 10 minutes. Remove crust and spread 1/2 of ranch over entire pizza. Then add (1/2 of) the rest of the toppings finishing with the onions, spinach, then finally the ricotta. Bake at 450 about 7 more minutes. Remove from oven and drizzle more ranch over the pizza. Do it again with the other pizza. It's over!!
Tags: ethnic food-italian-pizza
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded