Spinach Ricotta Pizza (Printer-friendly)

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

# 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

→ 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

# 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. 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 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 gourmet but comes together in about half an hour, even on a weeknight.
  • The garlic butter brushed on the crust creates a flavor base that makes every bite ridiculously good.
  • Ricotta keeps it creamy and light, so you never feel heavy after eating two slices.
  • You can easily swap in whatever greens or cheeses you have on hand and it still works beautifully.
02 -
  • If you skip preheating the baking surface, your crust will turn out soft and floppy instead of crisp.
  • Don't oversauté the spinach or it will release too much water and make your pizza soggy.
  • Let the garlic butter cool slightly before brushing it on, or it can make the dough too greasy and hard to handle.
03 -
  • Use a pastry brush to apply the garlic butter evenly, it makes a huge difference in flavor distribution.
  • If your spinach releases a lot of water while sautéing, squeeze it gently in a clean towel before adding it to the pizza.
  • Let the pizza rest on the parchment for a minute after pulling it from the oven, it makes sliding it onto a cutting board much easier.
  • For extra crispy edges, brush a little olive oil on the crust border before baking.
Go back