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Vegan Ricotta, Spinach & Caramelised Onion Pizza
When it comes to vegan pizzas, no one does them quite like Ooni ambassador Julian Guy of Pizza is Lovely! Julian’s spin on the classic combo of spinach and ricotta works wonders on this plant-based pizza, topped with homemade vegan ricotta, sautéed spinach, sweet caramelised onions and tangy sun-dried tomatoes.
Ingredients
Makes 1x 12”/16” pizza
For the caramelised onion
1 small onion, finely sliced
2 tbsp olive oil
Pinch of salt
Pinch of sugar
For the pizza
250/330g (8.8/11.6oz) classic pizza dough
3 tbsp Classic Pizza Sauce (see note below)
50g (1.7oz) vegan almond ricotta (see note below)
50g (1.7oz) baby spinach, chopped
3 sun-dried tomatoes, chopped
Method
Follow our Vegan Almond Ricotta recipe to make a delicious, creamy and vegan alternative to traditional ricotta. Note that you’ll need to start preparing this at least two days in advance of when you’d like to use it on the pizza.
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend making our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.
To caramelise the onion, heat one tablespoon of the olive oil in a pan on a medium-low heat, add the onion and stir to coat in the oil. Season with salt to taste, cover, and cook gently for 15 minutes, stirring occasionally. Remove the lid, add a punch of sugar and cook for another 15-20 minutes, or until the onion has become very soft and sweet. Set aside to cool. This amount of onion will be more than needed for one pizza – store in the fridge in an airtight container to keep them handy for other pizzas!
Heat the remaining olive oil in the pan on a medium-high heat. Add the spinach and stir until wilted. Remove from the heat and place in the spinach in colander to cool and drain off any excess moisture. Once cooled, press the spinach to get rid of any last moisture, and set aside.
Once your pizza dough and the topping ingredients are ready, fire up your Ooni pizza oven. Aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to to 12”/16” and lay it out on your pizza peel. With a spoon, spread the pizza sauce evenly across the pizza. Add a few generous dollops of ricotta and spread around the caramelised onion, spinach and sun-dried tomatoes.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Serve immediately!
Looking for more vegan inspiration? Check out our recipes using our vegan ricotta for Vegan Ricotta, Candied Chilli & Roast Squash Sauce Pizza, plus our full vegan recipe collection.
Ingredients
Makes 1x 12”/16” pizza
For the caramelised onion
1 small onion, finely sliced
2 tbsp olive oil
Pinch of salt
Pinch of sugar
For the pizza
250/330g (8.8/11.6oz) classic pizza dough
3 tbsp Classic Pizza Sauce (see note below)
50g (1.7oz) vegan almond ricotta (see note below)
50g (1.7oz) baby spinach, chopped
3 sun-dried tomatoes, chopped
Method
Follow our Vegan Almond Ricotta recipe to make a delicious, creamy and vegan alternative to traditional ricotta. Note that you’ll need to start preparing this at least two days in advance of when you’d like to use it on the pizza.
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend making our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.
To caramelise the onion, heat one tablespoon of the olive oil in a pan on a medium-low heat, add the onion and stir to coat in the oil. Season with salt to taste, cover, and cook gently for 15 minutes, stirring occasionally. Remove the lid, add a punch of sugar and cook for another 15-20 minutes, or until the onion has become very soft and sweet. Set aside to cool. This amount of onion will be more than needed for one pizza – store in the fridge in an airtight container to keep them handy for other pizzas!
Heat the remaining olive oil in the pan on a medium-high heat. Add the spinach and stir until wilted. Remove from the heat and place in the spinach in colander to cool and drain off any excess moisture. Once cooled, press the spinach to get rid of any last moisture, and set aside.
Once your pizza dough and the topping ingredients are ready, fire up your Ooni pizza oven. Aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to to 12”/16” and lay it out on your pizza peel. With a spoon, spread the pizza sauce evenly across the pizza. Add a few generous dollops of ricotta and spread around the caramelised onion, spinach and sun-dried tomatoes.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Serve immediately!
Looking for more vegan inspiration? Check out our recipes using our vegan ricotta for Vegan Ricotta, Candied Chilli & Roast Squash Sauce Pizza, plus our full vegan recipe collection.
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