Spinach Ricotta Pizza (Printable)

Thin-crust pizza with creamy ricotta, sautéed spinach, and garlic butter. Light, vegetarian, and ready in just 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

# Directions:

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.
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. Using pastry brush, coat entire surface evenly with garlic butter mixture.
05 - Dollop spoonfuls of ricotta cheese evenly across crust surface, maintaining 1/2-inch border around edges.
06 - Spread cooled sautéed spinach evenly over ricotta layer. Sprinkle black pepper across spinach.
07 - Sprinkle mozzarella cheese evenly over spinach layer. Finish with Parmesan cheese and red pepper flakes if desired.
08 - Transfer pizza on parchment to preheated stone or baking sheet. Bake for 12-15 minutes until crust achieves golden color and cheese bubbles.
09 - Remove from oven and cool for 2 minutes. Slice and serve immediately.

# Expert Hints:

01 -
  • It tastes like something from a fancy pizzeria but comes together in your own oven in less than 40 minutes.
  • The garlic butter seeps into every bite, making even the crust edges irresistible.
  • It's light enough that you won't feel stuffed, but rich enough to feel like a real treat.
  • You can easily customize it with whatever greens or extras you have on hand.
02 -
  • Don't skip preheating the baking surface, a cold pan leads to a limp, pale crust.
  • Squeeze out excess moisture from the spinach after sautéing if it looks watery, or your pizza will turn soggy.
  • Brush garlic butter all the way to the edges so the crust stays flavorful and doesn't dry out.
03 -
  • Use parchment paper to transfer the pizza easily without losing toppings or tearing the dough.
  • If your oven runs cool, bump the temperature up to 500°F for an even crispier crust.
  • Let the garlic butter cool slightly before brushing it on so it doesn't make the dough soggy.
  • For extra flavor, sprinkle a little lemon zest over the finished pizza right before slicing.
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