Spinach Ricotta Pizza (Printer-friendly)

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

# 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)

# Directions:

01 - Preheat oven to 475°F. Place pizza stone or baking sheet inside to heat thoroughly.
02 - Heat olive oil in skillet over medium heat. Sauté spinach with 1/4 teaspoon salt until just wilted, approximately 2-3 minutes. Transfer to plate to 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 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 crust, leaving 1/2-inch border around edges.
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.

# Expert Tips:

01 -
  • It comes together in about half an hour, so you can have homemade pizza on a weeknight without the stress.
  • The garlic butter trick makes even store-bought crust taste like you spent hours on it.
  • It's light enough that you don't feel weighed down, but still satisfying and full of flavor.
  • You probably already have most of these ingredients, so no special shopping trip required.
02 -
  • Don't skip preheating the baking surface, a hot stone or sheet is the secret to a crispy bottom that doesn't get soggy.
  • Squeeze out any extra moisture from the spinach after you sauté it, or you'll end up with a wet spot in the middle of your pizza.
  • Brush the garlic butter all the way to the edge of the crust so every bite has that buttery, garlicky flavor.
  • Watch the oven closely in the last few minutes, thin crust can go from perfect to overdone quickly.
03 -
  • Brush the garlic butter on while the crust is still at room temperature so it soaks in a little instead of just sitting on top.
  • Use parchment paper to transfer the pizza, it makes sliding it onto a hot stone so much easier and safer.
  • If your oven runs cool, bump the temperature up to 500°F to get that crispy, blistered crust.
  • Taste your ricotta before you use it, if it's bland, stir in a pinch of salt and a grind of pepper to wake it up.
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