Rosemary Lemon Ricotta Pizza
Friday is typically pizza night for us...homemade of course. We usually go with traditional pizza with loads of veggies but this weekend we decided to change it up! This is our vegan version of a white pizza. The ricotta recipe is a go-to for me so I knew I would love it on a pizza. We baked it on a super thin, flaky crust, with lots of lemon drizzle. We enjoyed this with some champagne and celebrated eleven months of love!
- Pizza dough. Thinner is better.
- 14 oz container of firm tofu
- container of vegan cream cheese. Tofutti brand is my fav.
- 3 garlic cloves
- 2 lemons
- zest of one lemon
- 2 tbs olive oil
- 1/2 tsp dried basil
- 1/2 tsp oregano
- fresh rosemary
- bag of fresh organic spinach
- Salt and pepper to taste
- Preheat oven to 350. Spread olive oil on pizza pan and place dough.
- To make the ricotta: In food processor combine the tofu, cream cheese, and garlic. Add in the juice of one lemon. Next add the olive oil, basil, and oregano. Mix until blended. Add salt and pepper to taste.
- Over medium heat, heat oil and saute spinach.
- To assemble pizza: Spread the ricotta on the dough. Layer the spinach on top. You want to be generous with the spinach. Sprinkle chopped rosemary and lemon zest over pizza. Drizzle juice of one lemon over pizza.
- Bake for about 20 minutes.
