Grilled Pizza With Ricotta Cheese: Italian Flatbread
The success of this grilled pizza with ricotta cheese depends on the quality of the ricotta. Select a firm, whole-milk variety to ensure a creamy texture that holds its shape under heat. Avoid any tubs that appear watery or separated, as excess moisture will seep into the dough and prevent the crust from crisping. Pat the cheese dry with a paper towel before use to remove any remaining liquid.
You create a light yet satisfying meal by combining a charred crust with a medley of fresh toppings. High-temperature cooking at 200°C (400°F) brings out smoky flavours while keeping the interior airy. You will produce a crisp base topped with bubbling mozzarella, Parmesan, and fresh spinach. The total time for this dish is 30 minutes. Let the pizza rest for 2 min before slicing to allow the cheese to set.
Grilled Pizza With Ricotta Cheese: Italian Flatbread
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the grill
Pre-heat your grill to 200°C (400°F) with the lid closed. If you use charcoal, spread the coals evenly. This ensures a consistent heat across the entire surface of your pizza.
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Shape the dough
Turn the pizza dough onto a lightly floured surface. Roll or stretch it into a 27-cm diameter circle with a 1-cm thick edge. This thickness provides structure so the pizza does not tear on the grates.
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Dry the ricotta
Pat the ricotta dry with a paper towel to remove excess moisture. You do this to prevent the cheese from releasing water during cooking, which keeps the crust crisp.
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Sear the crust
Brush both sides of the dough with olive oil. Heat the crust for 1-2 min on each side. Look for firm edges and clear grill marks to ensure the base will not collapse under the toppings.
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Add the toppings
Transfer the partially cooked crust back to the grates. Spread the ricotta evenly while leaving a small border, then arrange the tomato halves and spinach on top.
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Season and melt
Sprinkle mozzarella, Parmesan, sea salt and black pepper over the top. Close the lid and cook for 3-5 min. Stop when the cheeses bubble and the bottom is golden but not charred.
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Rest and garnish
Remove the pizza with a spatula and let it rest for 2 min. Sprinkle the torn basil over the surface before slicing. Resting allows the cheese to set so it does not slide off the crust.
Avoid overloading the pizza with wet ingredients to prevent a soggy centre. If the crust feels soft or bends when you lift it, you have used too many toppings or not seared the base long enough. Use a thin layer of ricotta to maintain the structural integrity of the dough.
Ricotta cheese
Use cottage cheese if ricotta is unavailable. Drain the cottage cheese through a sieve first to remove excess liquid. This substitute provides a similar creaminess but results in a grainier texture and a slightly more acidic flavour profile than the smooth, milky taste of traditional Italian ricotta cheese.
Storing and reheating
Store leftovers in the fridge for up to 2 days under loose foil. For the freezer, wrap the pizza in parchment paper and aluminium foil for up to 2 weeks. Reheat in a pre-heated oven at 190°C (375°F) for 10 minutes to melt the cheese.
What to serve with it
Serve this pizza alongside a vinaigrette-tossed arugula salad to provide a peppery contrast to the rich cheese. You may also present it on a wooden board with extra grated Parmesan. For a sweet balance, drizzle a teaspoon of honey or a splash of apple juice over the finished slices.
Nutrition per serving
- Calories
- 345
- Protein
- 14.2 g
- Carbs
- 28.5 g
- Fat
- 17.8 g
- Fiber
- 1.4 g
- Sugar
- 3.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Do you put ricotta on pizza before or after you cook it?
Put the ricotta on before the final cook. Spreading it on the partially cooked crust and heating it for 3–5 minutes ensures the cheese bubbles and bonds with the other toppings without becoming runny.
Does ricotta cheese work on pizza?
Yes, it works well. Ricotta provides a creamy, mild base that contrasts with the charred crust. Its moisture content requires you to pat it dry first to keep the dough from becoming soggy during grilling.
What is a pizza with ricotta cheese called?
There is no single specific name for this style, though it is often referred to as a pizza bianca when it lacks tomato sauce. It is a common variation in Italian home cooking for a lighter meal.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
