Spinach Ricotta Pizza (Printable)

Thin-crust pizza with creamy ricotta, sautéed spinach, and garlic butter. Light, satisfying, and ready in just 35 minutes.

# Ingredient List:

→ 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 Steps:

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 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 paper 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 feels fancy but comes together faster than ordering delivery, especially on those nights when you want something impressive without the fuss.
  • The garlic butter base is a revelation, it seeps into every bite and makes the crust taste like warm, herbed bread.
  • Ricotta stays creamy and mild, letting the spinach and cheese create little pockets of flavor instead of one heavy blanket of topping.
  • You can make it on a weeknight and still feel like you treated yourself to something special.
02 -
  • Squeeze the spinach after wilting it, even if it looks dry, trapped moisture will steam the crust and make it soggy instead of crisp.
  • Brush garlic butter all the way to the edge, the crust needs that fat to brown properly and taste like more than just plain dough.
  • Don't skip preheating the stone or baking sheet, a cold surface will leave you with a pale, floppy bottom that never crisps up.
  • Use parchment paper to transfer the pizza, it slides easily and saves you from awkward shuffling with a peel or spatula.
03 -
  • Let the garlic butter cool for a minute before brushing it on the crust, if it is too hot it soaks in unevenly and leaves puddles instead of coating the surface.
  • Use a light hand with the ricotta, too much weighs down the crust and competes with the spinach instead of complementing it.
  • If your oven runs cool, crank it to 500°F and watch closely, a hotter oven means a crispier crust and better browning on the cheese.
  • Save any leftover garlic butter and toss it with hot pasta the next day, it carries all the flavor from the pizza and makes an instant sauce.
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