Spinach Ricotta Pizza (Printable Version)

Thin-crust pizza with creamy ricotta, wilted spinach, and fragrant garlic butter. A light yet satisfying Italian vegetarian main course.

# 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 (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)

# Directions:

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 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 Tips:

01 -
  • It feels indulgent but comes together faster than delivery arrives
  • The garlic butter soaks into every bite, turning simple ingredients into something craveable
  • You can make it without opening a single jar of marinara
  • Leftovers reheat beautifully and taste even more garlicky the next day
02 -
  • Dont skip preheating the stone or sheet, a cold surface makes the bottom pale and floppy instead of crisp.
  • Squeeze excess water from the spinach after wilting if it looks wet, too much moisture will make the crust soggy under the ricotta.
  • Brush garlic butter all the way to the edge, every bite should taste garlicky, not just the center.
03 -
  • Brush the crust edge with garlic butter too, those puffy crusts are the best part when theyre golden and fragrant.
  • If your ricotta is watery, drain it in a fine-mesh sieve for 10 minutes before using to avoid a soggy center.
  • Reheat leftover slices in a covered skillet over medium-low heat for 3 to 4 minutes, the crust crisps up and the cheese melts again without drying out.
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