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Chimichurri Ricotta Pizza

If you ask us, ricotta really doesn't get enough credit. A creamy canvas for flavor, stirring in our Herby Chimi gives it that extra oomph to take any pizza or even toasted bread to the next level. Fresh green vegetables like broccoli and spinach are perfect toppings for this easy take on a pizza bianca.

Chef Tip: When using par-baked crusts, keep a close eye that they don't burn before your toppings are cooked. Cooking the spinach and broccoli beforehand ensures they won't dry out in the hot oven. This is a great recipe for using leftover roasted veggies, and makes putting this pizza together a breeze!


  • 1 cauliflower pizza crust, Or any other frozen pizza crust

  • 1 cup ricotta cheese

  • 1 pouch  Haven’s Kitchen Chimichurri Sauce

  • 1 pound mozzarella cheese

  • 1 cup roasted broccoli

  • 1 cup sautéed spinach

  • 1/2 cup Basil leaves



Pre-heat oven to the highest setting for at least 30 minutes


Combine the ricotta and chimichurri in a bowl


On a sheet pan, spread the chimi-ricotta onto the crust, then top with mozzarella and the veggies


Cook the pizza til crispy and oozy, about 5-7 minutes. Slice and garnish with basil before serving.

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Red Pepper Romesco sauce.

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