📖 Instructions

1. Preheat your oven to 425°F (220°C). Give it plenty of time to get good and hot; this is crucial for a crispy crust.
2. In a large bowl, combine 1 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of sugar. Give it a quick whisk to mix everything evenly.
3. Make a well in the center of the flour mixture. Gradually add 1/2 cup of warm water, mixing with a wooden spoon until a shaggy dough forms.
4. Once the dough comes together, turn it out onto a lightly floured surface. Knead for 5-7 minutes, or until it's smooth and elastic – it should feel like the perfect earlobe squishy.
5. Lightly grease your 9x13 inch baking pan. Form the dough into a rough rectangle to fit the pan, pressing it gently to the edges. This will give you a nice, thin crust.
6. In a separate bowl, combine 15 ounces of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 large egg (or flax egg if making it vegan!), and 1 tablespoon of curry powder. Whisk until creamy and everything is beautifully combined.
7. Add 5 ounces of fresh spinach (roughly chopped), salt, and pepper to the ricotta mixture. Gently fold everything together. Don't overmix; a few green bits are completely fine.
8. Spread the spinach and ricotta mixture evenly over the pizza dough. Make sure there's no lonely pockets of dough.
9. Bake for 15-20 minutes, or until the crust is golden brown and the filling is heated through and bubbly. Keep a close eye on it – ovens vary so much!
10. Let the pizza cool slightly before slicing into squares. This prevents it from being a total melty mess.
11. Serve immediately, or later; this pizza is just as delicious at room temperature. You should be very proud of yourself! (Unless, of course, it’s burnt… then maybe try again.)