How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the dough and filling up to a day in advance and assemble before baking.

Can I freeze the roll?

Yes, freeze the unbaked roll, tightly wrapped, for up to a month. Bake from frozen, adding an extra 10-15 minutes to the baking time.

What can I use instead of spinach?

You can substitute kale or Swiss chard for a different flavor and texture.

Is there a gluten-free option?

Yes, use a gluten-free pizza dough mix or flour blend to accommodate dietary needs.

Zesty Neapolitan Ricotta and Spinach Pizza Roll

Name: Zesty Neapolitan Ricotta and Spinach Pizza Roll
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4-6
Cuisine: Main Course
Ingredients: 2 cups all-purpose flour; 1 packet active dry yeast (2 1/4 tsp); 1 tsp sugar; 1 tsp salt; 2 tbsp olive oil; 3/4 cup warm water (110°F/45°C); 1 cup ricotta cheese; 2 cups fresh spinach, chopped; 1 tsp garlic, minced; 1/2 cup Parmesan cheese, grated; 1 tsp dried oregano; Salt and pepper to taste; 1 cup tomato sauce; 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/4 tsp red pepper flakes (optional); 1 egg, beaten (for egg wash); 1/4 cup mozzarella cheese, grated

An Italian twist rolled with flavor

This delicious Neapolitan pizza roll combines creamy ricotta and fresh spinach with a tangy tomato sauce and the zest of Italian herbs for a delightful meal that's perfect for any occasion.

1 h 30 min
4-6
Intermediate

Ingredients

For the Dough

2 cups all-purpose flour

1 packet active dry yeast (2 1/4 tsp)

1 tsp sugar

1 tsp salt

2 tbsp olive oil

3/4 cup warm water (110°F/45°C)

For the Filling

1 cup ricotta cheese

2 cups fresh spinach, chopped

1 tsp garlic, minced

1/2 cup Parmesan cheese, grated

1 tsp dried oregano

Salt and pepper to taste

For the Tomato Sauce

1 cup tomato sauce

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp red pepper flakes (optional)

For Assembling

1 egg, beaten (for egg wash)

1/4 cup mozzarella cheese, grated

Preparation

Preparing the Dough

Activate Yeast

In a small bowl, dissolve yeast and sugar in warm water. Let it sit until foamy, about 5 minutes.

Mix and Knead Dough

In a large bowl, mix flour and salt. Add the yeast mixture and olive oil; knead into a smooth dough, about 8-10 minutes.

Ensure dough is properly kneaded to allow for a good rise.

First Rise

Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Preparing the Filling

Combine Filling Ingredients

In a medium bowl, mix ricotta, chopped spinach, garlic, Parmesan, oregano, salt, and pepper. Combine well.

For a deeper flavor, sauté the chopped spinach with garlic before mixing into the ricotta.

Heat Tomato Sauce

In a small saucepan, heat tomato sauce with basil, oregano, and red pepper flakes (if using) for 5-7 minutes; set aside.

Preheat Oven

Preheat oven to 375°F (190°C).

Cooking Process

Roll the Dough

Roll out the dough into a large rectangle on a floured surface.

Assemble the Roll

Spread the ricotta filling evenly over the dough, leaving a border. Carefully roll the dough into a log shape.

Bake the Roll

Transfer the roll onto a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with mozzarella. Bake for 25 minutes at 375°F (190°C).

Plating & Serving