Slimming World’s ricotta and spinach pizza recipe

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  • Healthy
  • Low-fat
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
5-a-day: 2
Prep: 15 min
Cooking: 45 min

Making your own pizza is a lot easier than you’d imagine. The key to making this more slimming is that – this ONE pizza serves four. Promise you won’t be hungry!

Make pizza night a little healthier by swapping your usual takeaway favourite for Slimming World’s ricotta and spinach pizza. This recipe shows you how to make a classic pizza base from scratch as well as a rich, tomato pizza sauce and how to top it perfectly. Whip this up for a family movie night – we are sure the kids will love to help.

Check out the rest of our delicious Slimming World meals here.

Ingredients

  • 125g strong bread flour
  • 7g sachet instant active yeast
  • 1 tsp salt
  • 4 shallots, finely chopped
  • 3 garlic cloves, crushed
  • 2 tsp dried oregano
  • 400g can chopped tomatoes
  • 4 tbsp tomato puree
  • Small handful of finely chopped fresh basil
  • Salt and freshly ground black pepper
  • Large handful of baby spinach leaves
  • A little grated nutmeg
  • 120g ricotta
  • A pinch of dried red chilli flakes

Method

  • Put the flour into a large bowl and stir in the yeast and salt. Make a well in the middle, pour in 75ml of warm water and mix with a wooden spoon until you have a soft, fairly wet dough. Dust a surface very lightly with flour, turn out the dough and knead for 5 minutes until smooth. Cover until you’re ready to roll it out.

  • Put the shallots, garlic, oregano, chopped tomatoes, tomato puree and most of the basil into a saucepan. Cook over a medium-low heat for 25 minutes, until you have a thick, spreadable sauce. Season well, scatter over a little more basil.

  • Preheat the oven to 200°C, Gas 6. Then, on a very lightly floured surface, use a rolling pin to roll out the dough into a very thin rectangle.

  • Slide it onto a preheated baking sheet, lined with non-stick baking parchment, and spread with the tomato sauce.

  • Scatter the spinach leaves over the pizza and grate a little nutmeg over the leaves. Spoon dollops of ricotta on top and sprinkle chilli flakes over the ricotta.

  • Season well and bake for 15-20 minutes or until the base is golden.

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