Creamy Spinach Ricotta Pizza (Printable Version)

Thin-crust pizza with creamy ricotta, sautéed spinach, and garlic butter. A light, vegetarian main dish ready in 35 minutes.

# 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

→ 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

# How To Make:

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, 2-3 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. 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.
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.
08 - Carefully transfer the pizza on parchment to the preheated stone or baking sheet. Bake for 12-15 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.

# Helpful Hints:

01 -
  • The garlic butter soaks into every bite and makes even a simple crust taste like something from a bistro.
  • Ricotta gives you creamy pockets that contrast beautifully with the crisp edges.
  • It feels fancy but comes together faster than waiting for delivery.
  • You can taste the spinach without it taking over, just fresh and green and exactly right.
02 -
  • Always preheat your stone or baking sheet, a cold surface will give you a limp, pale crust no matter how hot your oven is.
  • Don't skip cooling the spinach after sautéing, hot greens release moisture that can turn your pizza soggy halfway through baking.
  • Brush the garlic butter all the way to the edges, it creates a golden, flavorful crust that's worth every extra second.
03 -
  • Use a pastry brush to apply the garlic butter evenly, it prevents pooling and ensures every bite tastes the same.
  • Let the pizza rest for those 2 minutes after baking, it makes slicing cleaner and keeps the toppings from sliding off.
  • If your oven runs cool, crank it up to 500°F and watch closely, a hotter oven gives you a crispier crust with those perfect charred spots.
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