Ricotta and Vegetable Stuffed Pizza Pie

Name: Ricotta and Vegetable Stuffed Pizza Pie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: One ball (16 ounces) pizza dough, (divided in half); 1 cup ricotta cheese; ½ cup freshly grated Parmesan cheese; 1 tablespoon extra virgin olive oil; 1 medium garlic clove, (minced); 2 cups fresh spinach leaves; 2 cups fresh broccoli florets, (steamed until fork-tender); ¼ teaspoon kosher salt; ½ cup jarred roasted red bell peppers ((drained)); ¾ cup canned or frozen artichoke hearts; 1½ cups shredded mozzarella cheese; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; jarred marinara sauce or Ranch dressing, (for serving (optional))

Such a great way to eat pizza stuffed with all kinds of delicious goodies!

⏱️ 60 menit 🔪 Persiapan: 30 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

8 porsi

One ball (16 ounces) pizza dough, (divided in half)
1 cup ricotta cheese
½ cup freshly grated Parmesan cheese
1 tablespoon extra virgin olive oil
1 medium garlic clove, (minced)
2 cups fresh spinach leaves
2 cups fresh broccoli florets, (steamed until fork-tender)
¼ teaspoon kosher salt
½ cup jarred roasted red bell peppers ((drained))
¾ cup canned or frozen artichoke hearts
1½ cups shredded mozzarella cheese
1 tablespoon olive oil
1 teaspoon Italian seasoning
jarred marinara sauce or Ranch dressing, (for serving (optional))

Langkah-langkah

Preheat the oven to 375°F. Spray a 9-inch springform pan (with removable bottom) with nonstick spray.
Roll out each piece of pizza dough into 9 or 10-inch rounds. Spread and press one piece of dough into the bottom and sides of the prepared pan.
In a medium bowl, mix together the ricotta and Parmesan cheese until well combined. Carefully spread on top of the pizza dough in the pan.
Heat the olive oil in nonstick skillet. Add the garlic and stir for about a minute while it sizzles. Add the spinach and stir gently just until wilted. Remove from heat. Place the spinach in an even layer on top of the ricotta. Place the frozen artichoke hearts on top of the spinach (no need to thaw or cook). Scatter the broccoli florets on top of the artichoke heart layer. Sprinkle with salt. Lay strips of roasted red peppers and then scatter a nice layer of mozzarella cheese on top of everything.
Place the 2nd rolled out crust on top of the cheese and tuck the edges into the sides of the pan. Brush the top of the dough with olive oil and sprinkle with Italian seasoning.
Bake 25 to 35 minutes or until the crust is golden brown and cooked through. Let cool for 10 minutes before removing from the pan or cutting into wedges. Serve with a dollop of marinara or Ranch dressing, if desired.