Spinach Ricotta Pizza (Print Version)

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

# 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

→ 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. Place pizza stone or baking sheet inside to heat.
02 - Add olive oil to skillet over medium heat. Sauté spinach with 1/4 teaspoon salt until wilted, approximately 2-3 minutes. 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 parsley and remove from heat.
04 - Place pizza crust on parchment paper. Brush entire surface with garlic butter mixture.
05 - Dollop ricotta cheese evenly over crust, leaving 1/2-inch border.
06 - Distribute sautéed spinach evenly over ricotta. Sprinkle with black pepper.
07 - Add mozzarella and Parmesan cheeses. Sprinkle red pepper flakes if desired.
08 - 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 cool for 2 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It skips the heavy tomato sauce, so the ricotta and garlic butter create a creamy, fragrant base that doesn't weigh you down.
  • You can pull this together in 35 minutes flat, even on a Tuesday when you're tired and tempted to order takeout instead.
02 -
  • If your spinach is still wet after sautéing, give it a gentle squeeze with a paper towel before adding it to the pizza or you'll end up with a soggy center.
  • Don't skip preheating the stone or baking sheet, a cold surface will give you a limp, pale crust instead of that crispy snap you're after.
03 -
  • Use a pastry brush to apply the garlic butter evenly, it prevents puddles and ensures every inch of crust gets flavored.
  • If your oven runs hot, check the pizza at the 10-minute mark to avoid burning the edges before the center is done.
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