Creamy Spinach Ricotta Pizza (Printable version)

Thin-crust pizza with creamy ricotta, fresh sautéed spinach, and aromatic garlic butter. A delightful vegetarian Italian main.

# 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 Steps:

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

# Expert Hints:

01 -
  • The garlic butter soaks into every bite, turning a simple crust into something you crave.
  • Ricotta stays creamy and soft while the mozzarella bubbles and browns, giving you two textures in one pizza.
  • It comes together in half an hour, perfect for nights when you want homemade without the fuss.
  • The spinach adds just enough green to make you feel virtuous about eating pizza for dinner.
02 -
  • Squeeze the sautéed spinach gently before adding it to the pizza, or it can make the crust soggy from excess moisture.
  • Don't spread the ricotta like sauce, leave it in dollops so it stays thick and creamy instead of disappearing into the crust.
  • Preheat your baking surface for at least 15 minutes so the bottom of the crust crisps up instead of staying pale and soft.
03 -
  • Use a pastry brush to apply the garlic butter evenly, it makes all the difference in flavor distribution.
  • If your oven runs cool, bump the temperature to 500°F so the crust crisps and the cheese browns properly.
  • Let the pizza rest for a full 2 minutes after baking, cutting too soon makes the toppings slide off.
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