Creamy Spinach Ricotta Pizza (Printable)

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

# Method:

01 - Preheat oven to 475°F. Place a pizza stone or baking sheet inside to heat thoroughly.
02 - Add olive oil to a skillet over medium heat. Sauté spinach with 1/4 teaspoon salt until just wilted, approximately 2 to 3 minutes. Transfer to a plate and allow to cool slightly.
03 - Melt butter in a small saucepan over low heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in chopped parsley. Remove from heat.
04 - Place pizza crust on parchment paper. Brush entire surface with garlic butter mixture, maintaining a 1/2-inch border.
05 - Dollop spoonfuls of ricotta cheese evenly over crust, leaving a 1/2-inch border around edges.
06 - Distribute sautéed spinach evenly over ricotta layer. Sprinkle with black pepper.
07 - Top pizza with mozzarella and Parmesan cheeses. Add a pinch of red pepper flakes if desired.
08 - Carefully transfer pizza on parchment to preheated stone or baking sheet. Bake for 12 to 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 Pointers:

01 -
  • It skips heavy tomato sauce, letting creamy ricotta and garlic butter shine instead.
  • The spinach adds freshness without making the pizza feel virtuous or boring.
  • You can have it on the table in about half an hour, even on a busy weeknight.
  • It reheats beautifully the next day, which is rare for homemade pizza.
02 -
  • If your spinach releases too much water, give it a gentle squeeze in a clean towel before adding it to the pizza, otherwise you risk a soggy center.
  • Don't skip preheating the baking surface, a cold pan will give you a pale, floppy crust instead of a crispy one.
  • Brush the garlic butter all the way to the edge, that's where the crust gets its best flavor and crunch.
03 -
  • Use a pastry brush to apply the garlic butter evenly, it prevents puddles and ensures every bite has that buttery flavor.
  • If your oven runs hot, check the pizza a minute or two early to avoid burning the edges.
  • For extra crispy crust, brush a little olive oil on the bottom of the dough before adding toppings.
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