Spinach Ricotta Pizza (Printable)

Thin-crust pizza featuring creamy ricotta, sautéed spinach, and fragrant garlic butter. A light yet satisfying Italian vegetarian dish.

# Ingredient List:

→ 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

→ 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

# How To Make It:

01 - Preheat oven to 475°F. Place pizza stone or baking sheet inside to heat for at least 10 minutes.
02 - Heat olive oil in skillet over medium heat. Add chopped spinach with 1/4 teaspoon salt and sauté for 2-3 minutes until wilted. Transfer to plate to cool.
03 - Melt butter in small saucepan over low heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in fresh parsley. Remove from heat.
04 - Place pizza crust on parchment paper. Brush entire surface with garlic butter mixture, leaving 1/2-inch border uncovered.
05 - Dollop ricotta cheese evenly over buttered crust. Distribute cooled sautéed spinach over ricotta layer. Sprinkle with black pepper.
06 - Sprinkle mozzarella cheese evenly over spinach layer. Top with grated Parmesan cheese and pinch of red pepper flakes if desired.
07 - Carefully transfer pizza on parchment to preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden brown and cheese is bubbling.
08 - Remove from oven and let cool for 2 minutes. Slice and serve immediately.

# Expert Tips:

01 -
  • It tastes fancy but comes together faster than delivery arrives, and you probably have most of the ingredients already.
  • The creamy ricotta and garlicky crust make it feel indulgent without the heaviness of traditional pizza.
  • It's one of those rare dishes that works as a quick weeknight dinner or something special enough to serve guests.
02 -
  • Squeeze excess moisture from the spinach after sautéing or your pizza will end up with a soggy center, I learned this the messy way.
  • Preheating the baking surface is the secret to a crispy bottom, skipping this step gives you a floppy crust no matter how hot your oven is.
  • Don't spread the ricotta like sauce, leaving it in dollops creates texture and prevents it from turning into a heavy blanket.
03 -
  • Use a pastry brush for the garlic butter so every inch of crust gets covered, it makes the edges taste just as good as the center.
  • If your ricotta seems watery, drain it in a fine-mesh sieve for 10 minutes before using, it prevents sogginess and concentrates the flavor.
  • Grate your own Parmesan instead of using pre-grated, the fresh stuff melts better and tastes infinitely more complex.
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