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Le Chaudron recipe
Pizza ricotta épinards et pignons
Ricotta, spinach and pine nut pizza
⏱ 40 minServes 2Easy650 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
250 g (9 oz)ricotta
300 g (11 oz)fresh spinach
125 g (4 oz)mozzarella
40 g (1½ oz)pine nuts
1 clovegarlic
1 pinchnutmeg
2 tbspolive oil
1 tspsalt
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 250 g (9 oz) ricotta
- 300 g (11 oz) fresh spinach
- 125 g (4 oz) mozzarella
- 40 g (1½ oz) pine nuts
- 1 clove garlic
- 1 pinch nutmeg
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash and spin-dry the 300 g (10 oz) spinach. Wilt for 5 minutes in a skillet with 1 tablespoon olive oil and the chopped garlic, until it releases its water.
- Drain the spinach well, pressing it in a colander to remove all excess water, or the pizza will be soggy. Season with salt, pepper and the pinch of nutmeg.
- Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside, then roll the pizza dough into a 30 cm (12 in) round on a floured surface.
- Spread the 250 g (1 cup) ricotta over the dough with a spatula, leaving a 1 cm (½ in) border, then scatter the spinach evenly over the top.
- Scatter with the mozzarella pieces and the 40 g (⅓ cup) pine nuts, and drizzle with olive oil.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the pine nuts are golden and the edges well browned. Serve hot.
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