Spinach Ricotta Pizza (Printable Version)

Delectable thin-crust pizza with creamy ricotta, sautéed spinach, and garlic butter. A vegetarian Italian classic ready in 35 minutes.

# Ingredient List:

→ 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 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 to 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 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 Advice:

01 -
  • It feels fancy but comes together faster than waiting for delivery.
  • The garlic butter crust trick makes every bite rich and aromatic without feeling heavy.
  • Ricotta stays creamy and mild, letting the spinach and Parmesan shine through.
  • You can prep the spinach and garlic butter ahead, making dinner almost effortless.
02 -
  • Don't skip sautéing the spinach first, raw spinach releases too much water and will make your pizza soggy.
  • Brush the garlic butter all the way to the edges, otherwise the crust can taste bland compared to the center.
  • Use parchment paper to transfer the pizza easily, it slides right onto the hot stone without any wrestling.
  • Let the pizza rest for a couple of minutes after baking, cutting it immediately can make the toppings slide off.
03 -
  • Let your oven and stone preheat for at least 20 minutes, a truly hot surface is the secret to a crispy crust.
  • If the edges brown too fast, tent the pizza loosely with foil for the last few minutes of baking.
  • Leftover slices reheat beautifully in a hot skillet, it crisps the bottom and warms the cheese without drying it out.
  • Make a double batch of garlic butter and keep it in the fridge, it's amazing on bread, pasta, and vegetables all week long.
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