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Ricotta Frittata Pizza
Rachael Ray

Ricotta Frittata Pizza

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients:

  • 12 large eggs
  • 2 cups fresh ricotta (I like sheep's-milk ricotta)
  • Salt and pepper
  • 4 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 16-ounce bag frozen chopped spinach, thawed and squeezed dry in a kitchen towel
  • 1 cup shredded provolone
  • 1 cup shredded low-moisture mozzarella
  • 16 thin slices good-quality pepperoni
  • About 1/2 teaspoon dried oregano
  • A few leaves of basil, torn if large

Preparation

Position a rack in the center of the oven and preheat to 450°F.

In a medium bowl, whisk the eggs and ricotta; season with salt and pepper.

Preheat a 10-inch cast-iron skillet over medium-high. Add the oil, four turns of the pan, and swirl to coat the bottom and the sides of the pan. Add the garlic; cook until aromatic, stirring constantly, about 30 seconds. Add the spinach, loosening it up with your fingers as you add it to the pan; season with salt and pepper. Pour in the egg mixture and stir to mix in the spinach. Cook until the sides begin to set a bit, about 2 minutes, running a heatproof spatula around the edges of the skillet to loosen the frittata from the pan; transfer to the oven.

Bake until set around the edges but still slightly loose in the center, 10-12 minutes. Top with the provolone, mozzarella, pepperoni and oregano then return to the oven. Bake until bubbly and browned in spots, 5-6 minutes more. Top with the basil and serve.

Ingredients

  • 12 large eggs
  • 2 cups fresh ricotta (I like sheep's-milk ricotta)
  • Salt and pepper
  • 4 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 16-ounce bag frozen chopped spinach, thawed and squeezed dry in a kitchen towel
  • 1 cup shredded provolone
  • 1 cup shredded low-moisture mozzarella
  • 16 thin slices good-quality pepperoni
  • About 1/2 teaspoon dried oregano
  • A few leaves of basil, torn if large

Directions

Position a rack in the center of the oven and preheat to 450°F.

In a medium bowl, whisk the eggs and ricotta; season with salt and pepper.

Preheat a 10-inch cast-iron skillet over medium-high. Add the oil, four turns of the pan, and swirl to coat the bottom and the sides of the pan. Add the garlic; cook until aromatic, stirring constantly, about 30 seconds. Add the spinach, loosening it up with your fingers as you add it to the pan; season with salt and pepper. Pour in the egg mixture and stir to mix in the spinach. Cook until the sides begin to set a bit, about 2 minutes, running a heatproof spatula around the edges of the skillet to loosen the frittata from the pan; transfer to the oven.

Bake until set around the edges but still slightly loose in the center, 10-12 minutes. Top with the provolone, mozzarella, pepperoni and oregano then return to the oven. Bake until bubbly and browned in spots, 5-6 minutes more. Top with the basil and serve.

Tags:Dinner, Pizzas, undoRS