Spinach Ricotta Pizza (Printable)

Thin-crust pizza with creamy ricotta, sautéed spinach, and garlic butter. A vegetarian main dish ready in 35 minutes.

# What You'll Need:

→ Dough

01 - 1 thin pizza crust (store-bought or homemade, 12 inches)

→ Garlic Butter

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped (optional)

→ Toppings

05 - 1 cup ricotta cheese
06 - 2 cups fresh spinach, roughly chopped
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup shredded mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - Pinch of red pepper flakes (optional)

# How-To Steps:

01 - Preheat oven to 475°F. Place pizza stone or baking sheet inside to heat thoroughly.
02 - Heat olive oil in skillet over medium heat. Sauté spinach with 1/4 teaspoon salt until just wilted, approximately 2-3 minutes. Transfer to plate and allow to cool slightly.
03 - Melt butter in small saucepan over low heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in chopped parsley if using. Remove from heat.
04 - Place pizza crust on parchment paper. Brush entire surface with garlic butter mixture.
05 - Dollop spoonfuls of ricotta cheese evenly across crust, leaving 1/2-inch border around edges.
06 - Distribute sautéed spinach evenly over ricotta. Sprinkle with black pepper.
07 - Top with mozzarella and Parmesan cheeses. Add pinch of red pepper flakes if desired.
08 - Carefully transfer pizza on parchment to preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is bubbling.
09 - Remove from oven and allow to cool for 2 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It uses up that spinach sitting in your fridge before it goes sad and wilted.
  • The garlic butter soaks into the crust and makes every bite taste like you ordered from somewhere fancy.
  • Ricotta gives you all the creaminess of a white pizza without feeling heavy afterward.
  • You can have dinner on the table in the time it takes to watch one episode of anything.
02 -
  • If you skip preheating the baking surface, your crust will stay pale and floppy no matter how long you bake it.
  • Squeeze the spinach gently after cooking to get rid of extra moisture, or your pizza will have little puddles that make the dough soggy.
  • Don't melt the butter over high heat or the garlic will turn bitter and ruin the whole flavor.
03 -
  • Use a pastry brush for the garlic butter, your fingers will leave gaps and you'll miss all that flavor in certain bites.
  • If your dough is cold and stiff, let it rest at room temperature for fifteen minutes so it relaxes and doesn't snap back when you shape it.
  • Slide the parchment paper right onto the stone, it won't burn and it makes transferring the pizza so much easier.
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