Spinach, Ricotta and Sausage Pizza Recipe

If you’re craving a pizza that brings together creamy, savory, and fresh flavors all in one bite, this Spinach, Ricotta and Sausage Pizza Recipe is exactly what you need. It’s one of those dishes I reach for when I want something that feels special but comes together pretty quickly—not to mention how delicious the ricotta’s garlicky whipped texture pairs with the spicy sausage and vibrant greens.

I love making this recipe for casual dinners or when friends drop by unexpectedly. It’s simple enough for a weeknight but impressive with its layered flavors. Plus, whether you’re a sausage lover or a veggie fan, this pizza recipe offers a balance that’ll keep everyone happy at the table.

Ingredients You’ll Need

The magic behind this Spinach, Ricotta and Sausage Pizza Recipe lies in the fresh ingredients that complement each other beautifully. When shopping, try to pick a thick Greek yogurt for the dough and fresh, bright greens for topping—they really make a difference!

• Ricotta: Use fresh ricotta for that creamy, dreamy texture—much easier to whip and spread.
• Garlic cloves: Freshly crushed garlic adds a subtle but essential flavor punch to the ricotta mix.
• Spinach leaves: Fresh spinach keeps things vibrant and adds a nutritious touch.
• Mozzarella: Go for a good melting mozzarella for that irresistible stretchiness.
• Broccolini: Thinly sliced for a bit of crunch and a mild, peppery note.
• Cheddar or Gruyere: Cubed for some sharp, nutty flavor contrasts.
• Large sausages: I prefer flavorful, high-quality sausages for maximum savoriness—squeeze out that meat!
• Red chilli: Adds just the right hint of heat—adjust according to your spice tolerance.
• Sweet chilli jam: A drizzle at the end balances the savory and spicy components perfectly.
• Self-raising flour: Or substitute with all-purpose flour plus baking powder to get a light and airy dough.
• Thick Greek yogurt: Essential for that soft, pliable pizza dough without needing yeast.
• Salt: Enhances all the natural flavors, especially in the dough and the ricotta mixture.

Variations

One of the things I love about this Spinach, Ricotta and Sausage Pizza Recipe is how easy it is to customize. Feel free to swap ingredients to match your mood or what’s in your fridge.

• Vegetarian version: I’ve tried swapping the sausage for plant-based alternatives or simply omitting it. The pizza still tastes fantastic, especially with extra veggies like roasted mushrooms or caramelized onions.
• Cheese swap: Sometimes, I use crème fraîche instead of ricotta for a slightly tangier, creamier base that pairs wonderfully with the toppings.
• Greens shift: If broccolini isn’t available, asparagus or regular broccoli works wonderfully—just slice thinly so they cook evenly.
• Mild heat: Don’t fancy spice? Leave out the red chilli or use a milder pepper and still enjoy all the flavors without the burn.

How to Make Spinach, Ricotta and Sausage Pizza Recipe

Step 1: Whip Up the Ricotta Mixture

Start by adding your ricotta, crushed garlic, and salt into a bowl. Using a fork, beat it vigorously for about 30 seconds until it’s smooth and creamy. I like to set this aside because it not only flavors your base but also helps create a luscious texture under your toppings.

Step 2: Prepare the 5-Minute Dough

Mix your self-raising flour, Greek yogurt, and salt in a large bowl with a wooden spoon until it starts coming together. It might look a bit rough initially, but once you start kneading on a floured surface for about three minutes, it transforms into a smooth, soft dough. This no-yeast dough is a game changer when you want pizza fast — no rising time needed!

Step 3: Roll and Assemble the Pizza Bases

Divide your dough into two balls, then roll each out into a 25cm circle. Lay them on baking paper so they can transfer easily to your oven tray or pizza stone. Spread the whipped ricotta evenly, leaving a small border for the crust — this keeps things neat, and you’ll get that beautiful edge I love.

Step 4: Top with Sausage, Cheese, and Greens

Here’s a fun and satisfying part: slice the sausage skins and squeeze out the meat right onto the pizza. It’s oddly enjoyable watching those little chunks pile up! Next, sprinkle mozzarella and cheddar or gruyere cubes, then scatter the broccolini and spinach on top. Finish with a sprinkle of fresh red chilli for that needed heat kick.

Step 5: Bake to Perfection

Pop the pizzas in a preheated oven (top shelf is ideal) for 10–15 minutes. Keep an eye after 10 minutes—the crust should be golden, broccolini charred, and sausage crispy. Once out, drizzle your sweet chilli jam over the top to add a sticky, sweet, spicy finish that’s irresistible.

How to Serve Spinach, Ricotta and Sausage Pizza Recipe

Garnishes

I often finish off this pizza with a handful of fresh basil leaves or a sprinkle of cracked black pepper. It adds freshness and a pop of color that makes the pizza feel even more inviting. Sometimes a light drizzle of extra virgin olive oil just before serving really seals the deal.

Side Dishes

For sides, I like something light and crisp, like a simple arugula salad with lemon vinaigrette or roasted garlic green beans. These complement the richness of the pizza without overwhelming the palate.

Creative Ways to Present

For a fun twist at gatherings, I’ve sliced this pizza into smaller, appetizer-sized squares and served them on rustic wooden boards. Pair with dips like garlic aioli or a spicy marinara on the side—it turns the experience into a playful, shareable feast.

Make Ahead and Storage

Storing Leftovers

Leftover pizza from this Spinach, Ricotta and Sausage Pizza Recipe keeps well in the fridge for up to 3 days. I wrap slices tightly in foil or store them in an airtight container. It’s the perfect option for next-day lunches or quick dinners.

Freezing

I’ve found that this pizza freezes beautifully. After baking and cooling, wrap individual slices in cling film and then foil before placing them in the freezer. When you’re ready, just thaw overnight in the fridge for the best texture.

Reheating

To reheat, I prefer using an oven or toaster oven at about 180°C (350°F) to keep the crust crisp and melt the cheese nicely. Microwave works in a pinch but can leave the crust a bit soggy, so I usually avoid it.

FAQs

Final Thoughts

This Spinach, Ricotta and Sausage Pizza Recipe holds a special place in my kitchen because it’s a perfect blend of convenience and flair. Whenever I want to impress without hours of prep, this pizza shows up beautifully every time. I highly recommend you give it a try—you might just find yourself making it again and again, just like I do with friends over good wine and laughter.

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