Ricotta & Rapini Pizza

Blanching the rapini before sprinkling it on your pizza ensures a gorgeous green color and prevents it from burning. Try changing up your greens to keep this pizza fresh!

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Serves: 8
Hands-on time: 15 minutes
Total time: 30 minutes


  • 4 oz rapini (about 1/4 bunch)
  • Olive oil cooking spray
  • 1/4 cup stone-ground whole-grain yellow cornmeal
  • 1 clove garlic, minced
  • 26 1/2 oz boxed, jarred or BPA-free canned diced tomatoes, with juices (TRY: Pomi Chopped Tomatoes)
  • 1 1/2 cups fresh basil
  • Sea salt and fresh ground black pepper, to taste
  • Juice 1/2 lemon
  • 1/4 tsp red pepper flakes
  • 16 oz (1 lb) whole-wheat pizza dough
  • 1/4 cup pitted and chopped Kalamata olives
  • 1/4 cup sliced sun-dried tomatoes, dry-packed
  • 1 cup low-fat ricotta cheese, strained through a double-layered cheesecloth-lined colander
  • 3 tbsp low-fat fresh grated Parmesan cheese


  1. Prepare rapini: In a medium pot, bring lightly sea-salted water to a boil. Trim 1 inch off the end of each rapini stem; immerse rapini into water and blanch for about 30 seconds. Drain and refresh in ice water and chop into 1-inch-long pieces. (NOTE: You should end up with about 2 cups rapini after blanching, draining and chopping.)
  2. Preheat oven to 450°F. Mist a large parchment-lined, rimmed baking sheet with cooking spray. Dust sheet with cornmeal.
  3. Prepare sauce: In a food processor, pulse garlic, tomatoes and juices, basil, salt and pepper.
  4. In a medium bowl, toss rapini with lemon juice and pepper flakes.
  5. With lightly floured hands, stretch dough to cover entire baking sheet. Spread a thin layer of sauce over top. Top with rapini, olives, sun-dried tomatoes and dollops of ricotta. Sprinkle with Parmesan and bake for 10 to 15 minutes, until bottom is golden brown.

Nutrients Per Serving (1/8 pizza): Calories: 222, Total Fat: 5 g, Sat. Fat: 1.5 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 0 g, Carbs: 34 g, Fiber: 6 g, Sugars: 5 g, Protein: 11 g, Sodium: 247 mg, Cholesterol: 12 mg

Video: Ricotta and Rapini Pizza

Creamy ricotta, barely-blanched rapini, sharp Kalamata olives and sun-dried tomatoes top off Chef Jo’s 30-minute pizza!

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