- Rachael Ray - https://www.rachaelray.com -

Ricotta Frittata Pizza

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.



Position a rack in the center of the oven and preheat to 450°F.  

In a medium bowl [1], whisk [2] the eggs and ricotta; season with salt and pepper.  

Preheat a 10-inch cast-iron skillet over medium-high. Add the oil, four turns of the pan [3], and swirl to coat the bottom and the sides of the pan [3]. Add the garlic; cook until aromatic, stirring constantly, about 30 seconds. Add the spinach, loosening it up with your fingers as you add it to the pan; season with salt and pepper. Pour in the egg mixture and stir to mix in the spinach. Cook until the sides begin to set a bit, about 2 minutes, running a heatproof spatula [2] around the edges of the skillet to loosen the frittata from the pan; transfer to the oven.  

Bake until set around the edges but still slightly loose in the center, 10-12 minutes. Top with the provolone, mozzarella, pepperoni and oregano then return to the oven. Bake until bubbly and browned in spots, 5-6 minutes more. Top with the basil and serve.