Creamy Spinach Ricotta Pizza (Print Version)

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

# How to Make It:

01 - Preheat the oven to 475°F. Place a pizza stone or baking sheet inside to heat.
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. 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 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.

# Additional Tips::

01 -
  • It feels fancy enough for guests but comes together faster than ordering delivery.
  • The garlic butter base adds a richness that makes you forget theres no red sauce.
  • Leftovers reheat beautifully and taste just as good cold for breakfast.
02 -
  • Squeeze the spinach gently after cooking to remove extra water, or your crust will get soggy.
  • Preheating the baking surface is non-negotiable if you want a crispy bottom instead of a floppy mess.
  • Dont spread the ricotta like sauce, just drop it in clumps so you get pockets of creamy goodness in every bite.
03 -
  • Use a pastry brush to get the garlic butter into every corner of the crust for maximum flavor.
  • Let the ricotta come to room temperature before dolloping, it spreads more easily and melts better.
  • If your oven runs cool, bump the temperature to 500°F and keep a close eye during the last few minutes.
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