Spinach Ricotta Pizza (Print version)

Thin-crust pizza topped with creamy ricotta, sautéed spinach, and fragrant garlic butter for a light yet satisfying meal.

# 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

# 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 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 Advice:

01 -
  • The garlic butter soaks into every bite, turning the crust into something almost pastry like.
  • Ricotta stays creamy and mild, letting the spinach and cheese create little pockets of flavor.
  • It comes together faster than ordering delivery and tastes like you spent all day in the kitchen.
  • Leftovers reheat beautifully in a hot skillet, crisping the bottom while the cheese melts again.
02 -
  • If you skip preheating the stone or sheet, the crust will stay pale and soft instead of crisping up properly.
  • Don't overcook the spinach in the skillet or it will release too much water and make the pizza soggy.
  • Let the pizza rest those two minutes after baking, otherwise the ricotta will slide right off when you cut it.
03 -
  • Use a pastry brush to spread the garlic butter evenly, it makes a huge difference in flavor distribution.
  • If your ricotta is watery, drain it in a fine mesh strainer for ten minutes before using to avoid a soggy crust.
  • A pizza stone truly transforms the crust, but a preheated baking sheet turned upside down works almost as well.
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