Spinach Ricotta Pizza (Printable Version)

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

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

# Expert Advice:

01 -
  • It feels fancy but uses mostly pantry staples and whatever greens need rescuing from your crisper drawer.
  • The garlic butter step turns plain dough into something that smells like an actual Italian bakery.
  • Ricotta gives you all the creamy richness of a white pizza without the heaviness of a thick sauce.
  • You can have this on the table faster than delivery would arrive, and it tastes like you tried much harder than you did.
02 -
  • If you skip preheating the baking surface, your crust will steam instead of crisp, and you'll end up with a floppy base no matter how long you bake it.
  • Don't dump the spinach on the pizza while it's still wet from cooking, or you'll end up with a soggy center that never quite sets.
  • Ricotta straight from the fridge is stiff and hard to dollop, let it sit out for ten minutes or give it a quick stir to loosen it up before spreading.
03 -
  • Brush garlic butter on the crust edges too, it makes them taste like breadsticks and nobody ever complains about that.
  • If your oven runs cool, bump the temperature up to 500°F and keep a close watch, a hotter oven means a crispier crust and faster bake time.
  • Use parchment paper to transfer the pizza, it's way easier than trying to shimmy a floppy dough directly onto a hot stone.
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