Spinach Ricotta Pizza with Roasted Tomatoes and Prosciutto

30 minutes 30 minutes 4 servings

Pizza night gets an upgrade with this spinach, ricotta, tomato and prosciutto pizza - for lovers of the classic spinach paring. A spread of garlicky spinach ricotta gets topped with mozzarella, quick roasted tomatoes, and salty prosciutto on a crisp pizza base.

Featured products


  • Quick Roasted Cherry Tomatoes
  • 270g cherry vine tomatoes, halved
  • 1 tablespoon cold pressed rapeseed oil
  • salt and pepper, to taste
  • Spinach Ricotta
  • 250g ricotta
  • 3/4 teaspoon fine salt
  • 1/4 teaspoon cracked black pepper
  • 2 teaspoons Epicure Chopped Garlic
  • 25g parmesan
  • 1 tin Epicure Leaf Spinach
  • Assembly
  • 4x 23cm prepared pizza bases
  • 250g (drained weight) mozzarella, sliced thin
  • 140g prosciutto
  • Topping
  • parmesan
  • handful fresh basil, torn or chopped

The recipe Spinach Ricotta Pizza with Roasted Tomatoes and Prosciutto Kitchen Mode

  • 1

    Set the oven to full whack, 250oC/Gas Mark 8.

  • 2

    To make the roasted tomatoes; tip the halved cherry tomatoes onto a baking tray lined with foil. Drizzle with 1 tablespoon of oil and season liberally with salt and pepper. Place the tray in the preheated oven and bake for 10 minutes until starting to char and collapse. Set aside to cool.

  • 3

    For the Spinach Ricotta; drain off any excess liquid from the ricotta before scooping into a medium bowl. Stir in the salt, pepper, garlic, and parmesan. Tip the tinned spinach into a colander set over the sink. Divide the spinach into quarters and, use your hands to squeeze out as much liquid as possible from each quarter of spinach - no one wants a soggy crust! Once most of the liquid has been removed, add this to the ricotta mixture and stir until everything is evenly mixed.

  • 4

    To assemble the pizzas; place the 4 bases on a clean work surface. Divide the ricotta mixture evenly between them, spreading to cover, but leaving a small bit of crust. Tear the mozzarella into smaller pieces and scatter evenly between the pizzas. Do the same with the prosciutto - tearing into smaller pieces will ensure equal distribution which means each bite will be as delicious as the last. Scatter the tomatoes evenly over the pizzas, avoiding any excess liquid from the pan.

  • 5

    To bake; place 2 pizzas at a time directly on the oven rack. Bake at full wack for 10 minutes or until cheese is melted and prosciutto is crisp. Remove from the oven and allow to cool slightly before topping with shavings of parmesan and a sprinkling of fresh basil.