Spinach Ricotta Pizza (Printable)

Thin-crust pizza topped with creamy ricotta, wilted spinach, and garlic butter. Perfect for a light yet satisfying vegetarian meal.

# 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 (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, approximately 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, leaving a 1/2-inch border.
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 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 indulgent but uses simple ingredients you probably already have tucked in the fridge.
  • The garlic butter step transforms a basic crust into something that smells like an Italian bakery.
  • It comes together faster than delivery and tastes twice as good.
02 -
  • If your spinach releases too much water, squeeze it gently in a paper towel before adding it to the pizza or the crust will get soggy.
  • Don't skip preheating the baking sheet or stone, a cold surface means a limp, pale crust every time.
03 -
  • Use a pastry brush to get the garlic butter into every corner of the crust, it makes a noticeable difference in flavor.
  • If your ricotta is watery, drain it in a fine-mesh sieve for 10 minutes before using to avoid a soggy center.
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