Creamy Spinach Ricotta Pizza (Printable version)

Thin-crust pizza with creamy ricotta, sautéed spinach, and garlic butter. Vegetarian, ready in 35 minutes. Serves 4.

# Ingredients 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

# Steps:

01 - Preheat the oven to 475°F. Place a pizza stone or baking sheet inside to heat thoroughly.
02 - In a skillet over medium heat, add olive oil. Sauté the spinach with 1/4 teaspoon salt until just wilted, about 2-3 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 mixture.
05 - Dollop spoonfuls of ricotta cheese evenly over the crust, leaving a 1/2-inch border.
06 - Distribute sautéed spinach evenly over 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 12-15 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 Tips:

01 -
  • It tastes fancy but comes together faster than ordering delivery.
  • The garlic butter crust alone is worth making this, even if you swap the toppings.
  • It feels indulgent without leaving you too full to move afterward.
  • Youll use up that tub of ricotta sitting in your fridge with no plan.
02 -
  • Always sauté the spinach first or it will release water onto your pizza and make the crust soggy.
  • Preheat your baking surface for at least fifteen minutes so the bottom crust crisps up properly.
  • Use parchment paper to transfer the pizza easily without burning your hands or tearing the dough.
03 -
  • Let your ricotta sit at room temperature for ten minutes before spooning it on so it spreads more easily.
  • If your crust is browning too fast, tent it loosely with foil for the last few minutes of baking.
  • Fresh garlic makes all the difference in the garlic butter, jarred garlic just doesn't have the same punch.
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