Spinach Ricotta Pizza (Printable)

Thin-crust pizza with creamy ricotta, sautéed spinach, and garlic butter. A light yet satisfying Italian-inspired main dish.

# What You Need:

→ Dough

01 - 1 thin pizza crust, store-bought or homemade, approximately 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 Make It:

01 - Preheat 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, approximately 2 to 3 minutes. Transfer to a plate and allow to 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 to 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 Tips:

01 -
  • It tastes elegant but comes together faster than ordering delivery.
  • The garlic butter seeps into every bite and makes the whole kitchen smell like an Italian trattoria.
  • You can use whatever greens are in your fridge, and it still works beautifully.
02 -
  • Don't skip preheating the baking surface, a cold pan makes soggy crust every single time.
  • Let the spinach cool slightly before putting it on the pizza or the residual heat will make the ricotta watery.
  • Brush garlic butter all the way to the edge so the crust doesn't taste plain next to all those toppings.
03 -
  • Use parchment paper to transfer the pizza easily, it slides right onto the hot stone without any awkward shimmying.
  • If your ricotta looks watery, drain it in a fine-mesh sieve for 10 minutes before using to avoid a soggy pizza.
  • Brush any leftover garlic butter on the crust edges halfway through baking for an extra-golden, flavorful rim.
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