Spinach Ricotta Pizza (Printable)

Thin-crust pizza with creamy ricotta, sautéed spinach, and garlic butter. A light, satisfying vegetarian Italian 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

→ 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 Steps:

01 - Preheat oven to 475°F. Place pizza stone or baking sheet inside to heat.
02 - Heat olive oil in skillet over medium heat. Add chopped spinach with 1/4 teaspoon salt and sauté for 2-3 minutes until just wilted. Transfer to plate and 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. Remove from heat.
04 - Place pizza crust on parchment paper. Brush entire surface with garlic butter mixture.
05 - Dollop spoonfuls of ricotta cheese evenly over crust, leaving 1/2-inch border.
06 - Distribute sautéed spinach evenly over ricotta. Sprinkle with black pepper.
07 - Top with mozzarella and Parmesan cheeses. Add pinch of red pepper flakes.
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 let cool for 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • It feels fancy but uses ingredients you probably already have tucked away in your fridge.
  • The garlic butter crust adds a richness that makes every bite feel indulgent without being heavy.
  • It comes together faster than delivery and tastes like you spent all afternoon in the kitchen.
  • Spinach and ricotta is a combination that never gets old, especially when it melts into pockets of creamy goodness.
02 -
  • Don't skip preheating the baking sheet or stone, a cold surface will give you a pale, floppy crust.
  • Squeeze excess moisture from the spinach after sautéing or your pizza will end up with soggy spots.
  • Brush garlic butter all the way to the edges so the crust gets flavor and color everywhere.
03 -
  • Let your ricotta come to room temperature before spreading, it dollops more easily and bakes more evenly.
  • If your crust starts browning too fast, tent it loosely with foil for the last few minutes of baking.
  • A pizza stone really does make a difference, but a preheated baking sheet works beautifully if that's what you have.
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