Spinach Ricotta Pizza (Print)

Thin-crust pizza featuring creamy ricotta, sautéed spinach, and garlic butter with melted mozzarella and Parmesan cheese.

# 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

# Steps:

01 - Preheat oven to 475°F. Place pizza stone or baking sheet inside to heat thoroughly.
02 - Heat olive oil in a skillet over medium heat. Add chopped spinach with 1/4 teaspoon salt and sauté for 2-3 minutes until just wilted. Transfer to a plate to 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. 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 a 1/2-inch border uncovered.
06 - Distribute sautéed spinach evenly over ricotta layer. Sprinkle with black pepper.
07 - Sprinkle mozzarella and Parmesan cheeses over spinach. Add pinch of red pepper flakes if desired.
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.

# Top Tips:

01 -
  • It comes together faster than delivery and tastes worlds better, especially when your crust gets that crackling edge.
  • The garlic butter soaks into every bite without making the pizza greasy or heavy.
  • You can use up whatever greens are hiding in your crisper drawer and still call it dinner.
  • It feels fancy enough for guests but forgiving enough for a Tuesday night scramble.
02 -
  • If you skip preheating your baking stone or sheet, the bottom of the crust stays soft and sad no matter how long you bake it.
  • Squeeze excess moisture from the spinach after sautéing if it looks watery, otherwise your pizza can turn soggy in the center.
  • Don't spread the ricotta like tomato sauce, it needs to stay in clumps so it doesn't make the dough wet.
  • Use parchment paper to transfer the pizza safely, it saves you from awkward shuffling and potential burns.
03 -
  • Brush garlic butter on the crust edges too, they'll puff up golden and taste like breadsticks.
  • If your ricotta is watery, drain it in a fine mesh strainer for ten minutes before using it.
  • Slide the finished pizza onto a wooden board for serving, it makes slicing easier and looks beautiful on the table.
  • Always taste your spinach after sautéing and adjust the salt, underseasoned greens make the whole pizza taste flat.
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