Spinach Basil Ricotta Puree Recipes

SPINACH RICOTTA PIZZA WITH FRESH TOMATO PUREE

Spinach Ricotta Pizza With Fresh Tomato Puree image

Make and share this Spinach Ricotta Pizza With Fresh Tomato Puree recipe from Food.com.

Provided by sofie-a-toast

Categories Spinach

Time 40m

Yield 2 pizzas

Number Of Ingredients 8

Ingredients

1 pizza dough
4 ripe medium-large tomatoes
3 garlic cloves, pressed
2 tablespoons olive oil (plus more for crust)
6 ounces fresh spinach
1/3-1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped

Steps:

Divide dough into two and roll out into two thin crusts. Lightly brush olive oil to taste on top and bake the dough for 5 minutes in a 425 degree oven on a greased and floured pan.
Meanwhile grate the four tomatoes into a medium bowl. If your tomatoes are really ripe, you can drain the excess liquid slighlty. Add the pressed garlic and olive oil.
Add the spinach to a medium pan over medium heat and saute with salt and pepper to taste until half-wilted.
Spread the tomato mixture on both crusts. Return to the oven for another 5 minutes. This should get rid of any excess liquid in the sauce.
Top the pizzas with spinach, basil, and a light sprinkling of mozzarella. Finish by placing small dallops of ricotta around the pizza, using a small spoon.
Bake for an additional 10 minutes or until cheese bubbles and begins to brown.

SPINACH, BASIL RICOTTA PURéE

Spinach, Basil Ricotta Purée image

Categories Milk/Cream Cheese Side Sauté Valentine's Day Vegetarian Ricotta Basil Spinach Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 10-ounce packages fresh spinach leaves
3/4 cup fresh basil leaves
3/4 cup whole-milk ricotta cheese
2 tablespoons (1/4 stick) butter
1 garlic clove, minced
1/4 cup whipping cream

Steps:

Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.

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