Name: Spinach, Ricotta and Sausage Pizza with Broccolini and Chilli Jam Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1/2 cup ricotta; 2 garlic cloves, crushed; 1/4 teaspoon salt; 1/2 cup chopped spinach leaves; 1/2 cup mozzarella, grated; 4 pieces of broccolini, thinly sliced lengthways; 1/4 cup cheddar or gruyere, cut into cubes; 2 large sausages; 1 red chilli, finely chopped; 2 tablespoons sweet chilli jam; 300g self-raising flour (or use all-purpose flour and add 1 teaspoon baking powder); 280g thick Greek yogurt; 1 teaspoon salt

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If you’re looking for a pizza that’s anything but ordinary, this Spinach, Ricotta and Sausage Pizza with Broccolini and Chilli Jam Recipe is a game changer. The combination of creamy ricotta whipped with garlic, spicy sausage, and the slight bitterness of broccolini makes every bite exciting. Plus, that sweet and spicy chilli jam drizzled on top adds a delightful kick you wouldn’t expect in a classic pizza.

I first tried this recipe on a spontaneous weeknight when I had some leftover spinach and sausage in my fridge—what a find! It’s perfect for when you want something hearty yet fresh, and it’s simple enough to whip up without fussing too long over dough, thanks to the quick 5-minute yogurt dough. Trust me, it’s worth trying this Spinach, Ricotta and Sausage Pizza with Broccolini and Chilli Jam Recipe for a cozy dinner or impressing friends without breaking a sweat.

Ingredients You’ll Need

These ingredients come together beautifully, balancing creamy, savory, and fresh flavors. When shopping, look for thick Greek yogurt for the dough and fresh broccolini for the best char and crunch.

Ricotta: Use fresh ricotta for creaminess—it whips up light and pairs perfectly with garlic.
Garlic cloves: Crushed to release that deep, aromatic flavor that infuses the ricotta.
Salt: Just a pinch in the ricotta and dough to enhance all other flavors.
Spinach leaves: Fresh and chopped finely, adds a mild earthiness and vibrant color.
Mozzarella: Grated for melty, gooey goodness that’s classic on a pizza.
Broccolini: Thinly sliced lengthwise—the best veggie to char and add texture.
Cheddar or Gruyere: Cubed for bursts of sharp, savory flavor.
Sausages: Choose quality pork sausages—you’ll squeeze out the meat to get that authentic homemade topping feel.
Red chilli: Finely chopped to add gentle heat.
Sweet chilli jam: To drizzle on top for a sweet-spicy balance.
Self-raising flour: For the 5-minute dough, making it airy without extra yeast.
Thick Greek yogurt: Key for the quick dough’s moisture and tang.

Variations

I love mixing it up based on what I have in the fridge or the mood I’m in. This recipe is flexible, so don’t hesitate to make it your own.

Vegetarian style: I’ve swapped the sausages for plant-based ones or just added extra mushrooms and olives, and it’s still delicious—perfect if you’re avoiding meat.
Mild version: If you prefer less heat, I leave out the fresh chilli and drizzle just a little sweet chilli jam for subtle spice.
Cheese swaps: Sometimes I use crème fraîche instead of ricotta for a slightly tangier spread, which gives the pizza a different spin but still creamy and rich.
Seasonal greens: During asparagus season, swapping broccolini for thin asparagus spears adds a lovely fresh crunch.

How to Make Spinach, Ricotta and Sausage Pizza with Broccolini and Chilli Jam Recipe

Step 1: Whip Up That Luscious Ricotta

Start by putting the ricotta into a bowl with crushed garlic and salt. Give it a vigorous stir with a fork for about 30 seconds until it becomes smooth and creamy—this whipped texture makes spreading it on the dough so easy and delicious. Set it aside while you prep the other toppings. I find this step really lifts the whole pizza, making the base velvety without being heavy.

Step 2: Prepare Your Quick 5-Minute Dough (Or Use Ready-Made)

Mix the self-raising flour, thick Greek yogurt, and salt in a large bowl until a rough dough forms. Turn it onto a floured surface and knead for 3 minutes until soft and smooth. This process is surprisingly quick, and the resulting dough is soft, tangy, and perfect for home bakes without yeast. Split the dough into two balls and roll out into roughly 25cm circles—I like to dust my bench lightly to prevent sticking.

Step 3: Top Your Pizza Like a Pro

Lay your rolled dough circles on baking paper to make moving to the oven effortless. Spread the whipped ricotta evenly across each base, leaving about 1.5cm for the crust—it helps form that lovely edge. Next, slice the sausage casing and squeeze out the meat (this step always makes me smile, it’s oddly satisfying!). Scatter the sausage meat, mozzarella, cheddar or gruyere cubes, broccolini, chopped spinach, and sprinkle the red chilli over the top. This layering ensures every slice will have a wonderful mix of flavors.

Step 4: Bake and Finish with Chilli Jam

Transfer your pizzas on the baking paper to the top shelf of your preheated oven and bake for 10-15 minutes. Keep an eye on the crust—it should turn golden, and you want the broccolini to get a lovely char without burning. Once baked, remove and drizzle generously with sweet chilli jam. The contrast of sweet and heat on the warm toppings is pure magic. Slice it up while it’s still hot and oozy for the best experience.

How to Serve Spinach, Ricotta and Sausage Pizza with Broccolini and Chilli Jam Recipe

The image shows a flat pizza with a golden brown crust on a white marbled surface. The pizza has a base layer of melted white cheese with melted spots. On top, there are bright green broccolini stems and leaves spread evenly, along with small browned sausage pieces scattered around. Thin slices of red chili peppers are placed over the top layer, adding touches of bright red. A woman's hand holds a spoon above the pizza, dripping thick red sauce onto it. The overall look is fresh and colorful with a mix of green, red, white, and brown colors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually add a generous handful of fresh basil or some oregano leaves straight from the garden—it adds a fresh aroma and vibrant pop of green. Sometimes a light drizzle of good olive oil finishes it off beautifully too.

Side Dishes

This pizza pairs wonderfully with a crisp green salad tossed in lemon vinaigrette or even a simple beetroot and feta salad for a touch of sweetness. I’ve also served it with some garlic roasted potatoes when we wanted something extra comforting.

Creative Ways to Present

For casual get-togethers, I’ve tried slicing the pizza into small squares served on a rustic wooden board, alongside small bowls of extra chilli jam and fresh herbs. It instantly becomes a sharing feast perfect for chatting and nibbling. Wrapping each slice in parchment paper also makes it easy for guests to hold without the toppings sliding off.

Make Ahead and Storage

Storing Leftovers

I store leftover pizza wrapped tightly in foil or an airtight container in the fridge—it keeps well for up to 2 days. When you reheat, the flavors meld even more, though the crust might soften a bit.

Freezing

While I usually prefer fresh, you can freeze leftover slices wrapped individually in cling film and foil. I’ve found freezing the pizza without the chilli jam drizzle preserves the best texture—add the jam fresh after reheating. Frozen pizza slices last up to 2 months in the freezer.

Reheating

For reheating, I preheat the oven to 180°C (350°F) and place the pizza slices directly on the oven rack or a preheated tray for about 8-10 minutes. This keeps the crust crispy and the toppings warm without drying them out. Avoid the microwave if you want to keep that crispness.

FAQs

Can I make this Spinach, Ricotta and Sausage Pizza with Broccolini and Chilli Jam Recipe gluten-free?

Absolutely! Just swap the self-raising flour with your favorite gluten-free flour blend and ensure your sausages and other ingredients don’t contain gluten. The 5-minute dough might be a bit more crumbly, so add a touch more yogurt or flour as needed to get the right texture.
Can I prepare the dough and toppings in advance?

Yes, you can make the dough earlier in the day and keep it covered in the fridge. The toppings can be prepped ahead and stored in airtight containers. Just assemble and bake when ready to ensure the pizzas are fresh and crispy.
Is the sausage meat cooked before baking?

No need to pre-cook the sausage meat. Once spread over the pizza, it cooks thoroughly during the bake, crisping up nicely and mingling all those flavors together.
What if I don’t have broccolini?

You can easily substitute broccolini with thin asparagus, regular broccoli florets, or even green beans. Just slice them thinly so they cook quickly and get that wonderful char in the oven.

Final Thoughts

This Spinach, Ricotta and Sausage Pizza with Broccolini and Chilli Jam Recipe has quickly become one of my favorite go-to dishes for those nights when I want something satisfying but with a gourmet twist. It’s nourishing, packed with different textures and flavors, and so simple to pull together—even if you’re new to making dough. I think you’ll enjoy how the fresh greens balance the richness, and that chilli jam drizzle will keep you coming back for more. Give it a try next time you crave a pizza that’s a little bit special and perfectly homemade.