Spinach Ricotta Pizza (Printable)

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

# What You 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

# Directions:

01 - Preheat oven to 475°F. Position a pizza stone or baking sheet inside to heat through.
02 - Heat olive oil in a skillet over medium heat. Sauté spinach with 1/4 teaspoon salt until just wilted, approximately 2–3 minutes. Transfer to a plate and cool slightly.
03 - Melt butter in a 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 evenly with garlic butter.
05 - Dollop spoonfuls of ricotta cheese evenly over the crust, maintaining a 1/2-inch border around the edges.
06 - Distribute sautéed spinach evenly across the ricotta layer. Sprinkle with black pepper.
07 - Add mozzarella and Parmesan cheeses over the spinach. Sprinkle with a pinch of red pepper flakes if desired.
08 - Carefully transfer the pizza on parchment to the preheated pizza stone or baking sheet. Bake for 12–15 minutes until the 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 comes together faster than delivery, even on a weeknight when youre tired.
  • The creamy ricotta and garlic butter create this mild, comforting base that doesnt overpower you with heaviness.
  • You can use whatever greens or cheeses you have lying around and it still turns out beautifully.
02 -
  • If you skip preheating the stone or baking sheet, your crust will come out soft and pale instead of crispy and golden.
  • Dont oversauté the spinach or it turns into a watery mess that will make your pizza soggy, just wilt it and get it out of the pan.
  • Brushing the garlic butter all the way to the edge keeps the crust from drying out and adds flavor in every bite.
03 -
  • Use a pastry brush or the back of a spoon to spread the garlic butter evenly, it makes a huge difference in flavor distribution.
  • Let the baked pizza rest for a full two minutes before slicing, it keeps the ricotta from sliding off and makes cleaner cuts.
  • If your oven runs hot, start checking at 10 minutes to avoid burning the edges while the center is still pale.
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