Spinach Ricotta Pizza (Printable)

Thin-crust pizza with creamy ricotta, wilted spinach, and fragrant garlic butter—a light, satisfying vegetarian Italian classic.

# What You 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:

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. 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 the 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.

# Expert Advice:

01 -
  • It tastes indulgent but leaves you feeling satisfied, not heavy or sluggish afterward.
  • The garlic butter base adds a richness that makes you forget theres no tomato sauce at all.
  • You can have it on the table in about half an hour, even on a busy weeknight.
  • Its endlessly adaptable, so you can toss in whatever vegetables or herbs you have lying around.
02 -
  • Always squeeze out excess moisture from the spinach after wilting it, or your crust will end up soggy and limp.
  • Preheating your baking surface is non-negotiable, a cold pan means a pale, soft crust instead of a crispy one.
  • Dont skip the cooling step after baking, cutting too soon makes the toppings slide around and creates a messy slice.
03 -
  • Brush the garlic butter all the way to the edges of the crust so every bite has that garlicky richness.
  • Use a pizza peel or the back of a baking sheet to slide your pizza onto the hot stone without burning your hands.
  • Let your ricotta come to room temperature before dolloping it on, it spreads more easily and melts more evenly.
  • If you like extra crispy edges, brush a little olive oil on the crust border before baking.
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