Creamy Spinach Ricotta Pizza (Printer View)

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

# Components:

→ 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)

# Method:

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, approximately 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 the 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.

# Expert Advice:

01 -
  • It tastes indulgent but uses mostly pantry staples and whatever greens you have on hand.
  • The garlic butter base makes every bite fragrant and rich without heavy tomato sauce.
  • It comes together faster than delivery and feels like something you'd order at a wine bar.
02 -
  • Always preheat your baking surface, a cold pan will give you a soggy bottom and nobody wants that.
  • Sauté the spinach until just wilted and let it cool before topping, or it will release water and make the pizza wet.
  • Don't skip the parchment paper, it makes transferring the pizza so much easier and prevents sticking.
03 -
  • Brush garlic butter all the way to the edges so the crust gets golden and flavorful, not dry and bland.
  • Use whole-milk ricotta and drain any excess liquid before dolloping it on, this prevents a watery pizza.
  • A pizza stone makes a noticeable difference in crust texture, but a preheated baking sheet works in a pinch.
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