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Lemon Spinach Ricotta Pan Pizza

Lemon Spinach Ricotta Pan Pizza

Gruyere, béchamel and ricotta make this pizza extra creamy and cheesy. 

Lemon Spinach Ricotta Pan Pizza

The trick to that perfectly crunchy and cheesy exterior is making sure your toppings extend all the way to the edge of the pan. 

Serves | 6 |


  • 1 pizza dough ball
  • 5 oz. spinach
  • ½ cup Gruyere cheese, shredded
  • ½ cup low-moisture mozzarella, shredded
  • 1 cup béchamel or white sauce 
  • 1 head of garlic, roasted 
  • 1 cup ricotta
  • ½ tsp kosher salt 
  • cornmeal, for dusting  
  • zest of one lemon, to garnish
  • red chili flakes, to garnish 

| Preparation | Preheat the oven to 550°F. Grease a 12-inch pie pan and set aside. Heat 1 to 2 teaspoons of oil in a large frying pan on high heat. Once shimmering, add spinach and wilt slightly; about 2 minutes. Remove from heat, season with a dash of salt and set aside to cool. Remove dough from the refrigerator, place on a cornmeal-dusted surface and let thaw; about 10 minutes.

Making your own pizza dough is simpler than you might think and tastes better than the store-bought stuff. 

Once soft and pliable, place dough in the greased pan. Using your fingertips, indent and stretch the dough evenly to the edges of the pan. Spread an even layer of béchamel on top followed by cloves of roasted garlic, gruyere, mozzarella cheese and spinach. Dot globs of ricotta on top. Bake for 10 to 15 minutes on the lowest rack in your oven or until the cheese is bubbling and the bottom has formed a golden brown crust. Remove from the oven, and run a metal spatula around the edges. Carefully lift the pizza out of the pan, and slide it on a wire rack to cool. Zest a lemon over the top, and finish with red chili flakes. Slice in six equal pieces, and serve.

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Amber is a private chef, food stylist and recipe contributor in the St. Louis area. Having spent the last 6 years in Los Angeles, she also gained extensive knowledge working at renowned restaurants Gjusta, Roberta’s and staging at many others.

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