Spinach Ricotta Pizza (Printable Version)

Thin-crust pizza with creamy ricotta, sautéed spinach, garlic butter, and melted cheese. Ready in 35 minutes.

# 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)

# How To Make:

01 - Preheat the oven to 475°F. Place a pizza stone or baking sheet inside to heat for at least 10 minutes.
02 - In a skillet over medium heat, add olive oil. Sauté the spinach with 1/4 teaspoon salt until just wilted, 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.
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 paper 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 Suggestions:

01 -
  • The garlic butter brushed on the crust creates a golden, aromatic base that beats any pizzeria.
  • Ricotta stays light and creamy, never greasy or heavy like melted cheese can be.
  • It comes together in under 40 minutes, faster than waiting for delivery.
  • The spinach adds color and freshness without making the pizza feel like a salad.
02 -
  • Don't skip preheating the baking sheet or stone, a hot surface is the only way to get a crispy crust at home.
  • Let the spinach cool slightly before adding it to the pizza, or the heat will make the ricotta runny.
  • If your garlic burns even a little, start over, burnt garlic tastes acrid and will ruin the whole pizza.
03 -
  • Use a pastry brush for the garlic butter, your fingers won't spread it evenly and you'll end up with soggy spots.
  • If your ricotta is watery, drain it in a fine mesh strainer for 10 minutes before using it.
  • Parchment paper makes transferring the pizza foolproof, don't skip it or you'll lose half your toppings in the oven.
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