Spinach Ricotta Pizza (Print Version)

Thin-crust pizza with creamy ricotta, sautéed spinach, and fragrant garlic butter. A light yet satisfying Italian-inspired main dish.

# Components:

→ 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 thoroughly.
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 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 uncovered.
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 feels fancy but comes together faster than delivery would arrive.
  • The garlic butter brushed on the crust turns golden and crispy in a way that makes every bite feel indulgent.
  • You get creamy, garlicky, cheesy goodness without the heaviness of a traditional pizza.
  • It's a great way to use up wilting greens and leftover ricotta without any waste.
02 -
  • Don't skip preheating the stone or baking sheet, a cold surface will give you a floppy, pale crust instead of a crispy one.
  • Make sure the spinach is well drained after sautéing or it will release water onto the pizza and make everything soggy.
  • If your ricotta looks watery, spoon it into a fine mesh strainer for a few minutes to drain off excess liquid before using it.
  • Watch the pizza closely in the last few minutes, ovens vary and you want golden bubbling cheese, not burnt edges.
03 -
  • Use a pastry brush to spread the garlic butter evenly all the way to the edges, those buttery corners are the best bites.
  • Let the pizza rest for a full 2 minutes after baking, this helps the cheese set just enough so your slices don't slide apart.
  • If your oven runs cool, crank it up to 500°F and keep a close eye on the pizza, high heat is the secret to a crispy, bubbly crust.
  • Invest in a pizza stone if you make pizza often, it holds heat beautifully and gives you a crispier bottom than a baking sheet ever will.
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