Spinach Ricotta Pizza (Printable Page)

Thin-crust pizza with creamy ricotta, sautéed spinach, and garlic butter. Light, satisfying, and ready in 35 minutes.

# 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. Position pizza stone or baking sheet on middle rack to heat thoroughly.
02 - Heat olive oil in skillet over medium heat. Add chopped spinach with 1/4 teaspoon salt and sauté for 2-3 minutes until wilted. Transfer to plate and allow to cool.
03 - Melt butter in 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 evenly with garlic butter mixture.
05 - Dollop ricotta cheese evenly across crust surface, maintaining 1/2-inch border around edges.
06 - Distribute sautéed spinach evenly over ricotta layer. Sprinkle with black pepper to taste.
07 - Top with shredded mozzarella and grated Parmesan cheese. 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 brown and cheese is bubbling.
09 - Remove from oven and allow to cool for 2 minutes before slicing and serving.

# Expert Advice:

01 -
  • It skips the heavy tomato sauce, letting creamy ricotta and garlic take center stage in a way that feels lighter but still indulgent.
  • The garlic butter seeps into every bite, turning the crust into something you'll fight over at the table.
  • Spinach adds just enough green to make you feel virtuous while you devour a second slice.
  • It comes together faster than delivery and tastes like you spent all afternoon in the kitchen.
02 -
  • Don't skip preheating the stone or sheet, a cold surface will give you a pale, soft crust that never crisps up right.
  • Let the spinach cool slightly before adding it to the pizza or it will make the ricotta weep and turn the crust soggy.
  • Brush the garlic butter all the way to the edges so every bite has that flavor, not just the center.
  • Use parchment paper to transfer the assembled pizza, it's nearly impossible to move a topped uncooked pizza without disaster otherwise.
03 -
  • Brush a little extra garlic butter on the crust edges before baking for a golden, flavor-packed rim that tastes like garlic bread.
  • If your ricotta is watery, drain it in a fine-mesh sieve for 10 minutes before using so it doesn't make the pizza soggy.
  • Finish with a drizzle of good olive oil and flaky sea salt right after it comes out of the oven for a restaurant-level touch.
  • Use a pizza peel dusted with cornmeal if you have one, it makes transferring the pizza feel professional and prevents sticking.
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