Spinach Ricotta Pizza (Print 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 It:

01 - Preheat oven to 475°F. Position pizza stone or baking sheet inside to heat.
02 - Heat olive oil in skillet over medium heat. Add chopped spinach with 1/4 teaspoon salt and sauté for 2-3 minutes until just wilted. Transfer to plate and cool slightly.
03 - Melt butter in small saucepan over low heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in chopped parsley and remove from heat.
04 - Place pizza crust on parchment paper. Brush entire surface with prepared garlic butter.
05 - Dollop spoonfuls of ricotta cheese evenly across crust, leaving 1/2-inch border.
06 - Distribute cooled sautéed spinach evenly over ricotta layer. Sprinkle with black pepper.
07 - Sprinkle mozzarella and Parmesan cheeses over spinach. 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 and cheese is bubbling.
09 - Remove from oven and let cool for 2 minutes before slicing and serving.

# Expert Tips:

01 -
  • It feels fancy enough for guests but comes together faster than ordering delivery.
  • The garlic butter crust adds a buttery richness that makes every edge worth fighting over.
  • You can taste each ingredient clearly instead of everything drowning in marinara.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip preheating the pizza stone or baking sheet, a cold surface will give you a pale, floppy crust instead of a crisp one.
  • Sauté the spinach just until wilted, overcooking it turns the leaves dark and slimy instead of bright and tender.
  • Brush garlic butter all the way to the edges so the crust does not taste dry compared to the center.
  • Let the pizza rest for a couple of minutes after baking or the ricotta will slide right off when you cut it.
03 -
  • Use a pastry brush to apply the garlic butter evenly, your fingers will leave gaps and the crust will taste uneven.
  • Let the ricotta come to room temperature for 10 minutes before dolloping, cold ricotta does not melt as smoothly and can make the pizza feel heavy.
  • Slide the parchment paper right onto the hot stone or baking sheet, it prevents sticking and makes transferring the pizza effortless.
  • Check the pizza at 10 minutes if your oven runs hot, thin crusts can go from golden to burnt quickly.
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