Summer Tomato Pizza with Spinach and Ricotta

Summertime has officially begun, that means that in season homegrown tomatoes will start to show up on restaurant menus, neighbors door steps, and farmers markets. There is nothing better than a perfectly ripe tomato, it just bursts with the flavors of summer.  Here is a great, light summer pizza recipe (made in our Pizza & More oven) that will allow you to use some of those delicious in season tomatoes!

Summer Tomato Pizza with Spinach and Ricotta


  • 1 pizza crust or dough (All different kinds of crusts cook well in our Pizza & More oven. Try homemade, refrigerated dough like Wewalka® or Boboli®, store-bought mix or raw dough.)
  • ½ cup traditional pizza sauce
  • 1 cup mozzarella cheese, shredded
  • 4-5 cherry tomatoes, halved
  • 1 cup thawed, squeezed and drained frozen spinach (Start with about 3 cups frozen)
  • 1 tablespoon minced yellow or white onion
  • 5-6 tablespoons ricotta cheese


  1. Thaw frozen spinach and squeeze dry. Some people like to use a towel to squeeze spinach, but I find your hands are the easiest and best tool for the job. Set spinach aside.
  2. Prepare desired pizza crust and place on the Pizza & More baking pan.
  3. Pour pizza sauce onto center of prepared crust. Using a spoon, spread sauce out in a circular motion, leaving 1⁄2-inches around the edge without sauce.
  4. Evenly add mozzarella cheese to sauced pizza.
  5. Add spinach, chopped onions, tomatoes and ricotta cheese…distributing ingredients evenly over cheese.
  6. Place pizza pan into Ronco Pizza & More oven and set the timer for 12-15 minutes. Pizza is done when cheese is melted and crust is browned to your liking.  Let sit for 5 minutes before slicing… if you can!


Chef Paja-Dejur Sanchez