Creamy Spinach Ricotta Pizza (Printable Version)

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

# 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 (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 Prepare:

01 - Preheat the oven to 475°F. Position a pizza stone or baking sheet on the middle rack to heat thoroughly.
02 - Heat olive oil in a skillet over medium heat. Add chopped spinach with 1/4 teaspoon salt and sauté for 2 to 3 minutes until wilted. Transfer to a plate to cool.
03 - Melt butter in a small saucepan over low heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in chopped parsley if using. Remove from heat.
04 - Place pizza crust on parchment paper. Using a pastry brush, coat the entire surface evenly with garlic butter.
05 - Distribute spoonfuls of ricotta cheese evenly across the crust, leaving a 1/2-inch border around the edges.
06 - Spread cooled sautéed spinach evenly over the ricotta layer. Sprinkle with black pepper.
07 - Sprinkle mozzarella and Parmesan cheeses over the spinach. Add a pinch of red pepper flakes if desired.
08 - Carefully transfer the pizza on parchment paper to the preheated pizza stone or baking sheet. Bake for 12 to 15 minutes until the crust is golden brown and cheese is bubbling.
09 - Remove from oven and let rest for 2 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It comes together faster than waiting for delivery, and tastes like you spent hours in an Italian kitchen.
  • The garlic butter soaks into every bite, giving the crust a richness that feels indulgent without being heavy.
  • Spinach adds a pop of color and freshness that balances the creamy ricotta beautifully.
  • You can customize toppings easily, making it your own signature pizza every time.
02 -
  • Always preheat your baking surface, or the crust will turn out soft and pale instead of crisp and golden.
  • Don't skip draining the spinach after wilting, excess moisture can make the pizza soggy and ruin the texture.
  • Use parchment paper to transfer the pizza easily, it prevents sticking and makes cleanup simple.
  • Let the pizza rest before slicing, cutting too soon causes the toppings to slide off in a messy heap.
03 -
  • Brush garlic butter all the way to the edges so the crust develops a golden, flavorful border that tastes as good as the center.
  • Use a pizza stone if you have one, it distributes heat evenly and creates a crispier bottom than a baking sheet alone.
  • Don't overload the pizza with toppings, less is more when it comes to achieving a crisp crust that doesn't sag.
  • Let the ricotta come to room temperature before spreading, it will dollop more easily and bake more evenly.
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