Spinach Ricotta Pizza (Printer-friendly)

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

# 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

→ 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

# Directions:

01 - Preheat oven to 475°F. Position pizza stone or baking sheet on the middle rack to heat thoroughly.
02 - Heat olive oil in skillet over medium heat. Add chopped spinach and 1/4 teaspoon salt, cooking for 2 to 3 minutes until wilted. Transfer to plate to cool.
03 - Melt butter in small saucepan over low heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in parsley and remove from heat.
04 - Place pizza crust on parchment paper. Brush entire surface evenly with garlic butter, leaving edges slightly lighter if desired.
05 - Dollop spoonfuls of ricotta cheese evenly across crust, maintaining 1/2-inch border around edges.
06 - Distribute cooled sautéed spinach evenly over ricotta layer. Sprinkle black pepper across top.
07 - Distribute mozzarella and Parmesan cheeses evenly. Add pinch of red pepper flakes if desired.
08 - Transfer pizza on parchment to preheated stone or baking sheet. Bake for 12 to 15 minutes until crust is golden and cheese is bubbling.
09 - Remove from oven and allow to cool for 2 minutes before slicing and serving.

# Expert Tips:

01 -
  • It tastes restaurant-fancy but comes together faster than delivery
  • The garlic butter alone will make your kitchen smell like magic
  • Ricotta gives you creamy bites without the heaviness of red sauce
  • You can eat half and not feel like you need a nap afterward
02 -
  • If you skip wilting the spinach first, it releases water during baking and turns your pizza soggy in the center
  • Preheating the baking surface is critical, a cold pan makes the bottom pale and chewy instead of crisp
  • Ricotta can separate if it sits too long before baking, so assemble and bake quickly once everything is ready
03 -
  • Use a pastry brush to get the garlic butter into every corner, it makes the edges golden and irresistible
  • If your oven runs hot, lower the temperature to 450°F and add a minute or two to the bake time to avoid burning the crust
  • Let the ricotta come to room temperature before dolloping, it spreads more easily and bakes more evenly
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