I swapped tomato for ricotta to build a Ricotta Pizza topped with spinach, and in the post I share a simple trick that will make you rethink pizza night.

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I love when pizza night surprises me, and this Spinach Ricotta Pizza does just that. Using whole milk ricotta cheese as the creamy base gives the pie an almost dreamy texture, and fresh spinach brings just enough brightness so it never gets dull.

People call it Ricotta Spinach Pizza, or joke that it belongs on a list of Naan Pizza Recipes, but it’s its own thing, messy edges and all. I keep finding new ways to tweak it, and every time someone bites in they ask how I did it.

If you like creamy over saucy, this will make you curious.

Ingredients

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Pizza dough: mostly carbohydrates, gives chewy base, swap for whole grain to add fiber.
Ricotta cheese: creamy and mild, high in protein and calcium, it’s what makes it rich.
Mozzarella cheese: melty, adds protein and fat, mild flavor balances the ricotta and spinach.
Fresh spinach: low calorie, full of iron and fiber, gives bright leafy texture and color.
Garlic: punchy aroma, a little goes a long way, becomes sweeter when cooked.
Olive oil: provides healthy fats, helps crisp the crust and carries flavor across the pizza.
Fresh basil: fragrant herbal lift, slightly sweet, best added after baking for brightness.

Ingredient Quantities

1 lb pizza dough (enough for one 12 to 14 inch pizza)

1 1/2 cups whole milk ricotta cheese (it’s creamier)

1 1/2 cups shredded low moisture mozzarella cheese

1/4 cup grated Parmesan or Pecorino Romano

8 ounces fresh spinach (about 5 to 6 cups baby spinach)

2 cloves garlic, minced

1 tablespoon olive oil plus extra for drizzling

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon red pepper flakes (optional)

Zest of 1 lemon or 1 teaspoon lemon juice (optional)

1 large egg (optional, to make the ricotta a bit firmer)

1 to 2 tablespoons cornmeal or flour for dusting the peel or baking sheet

Handful fresh basil leaves for topping (optional)

How to Make this

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1. Preheat oven to 500°F with a pizza stone or an inverted baking sheet on the middle rack for at least 30 to 45 minutes so it’s smoking hot; if your oven won’t reach 500, use the highest temp you have.

2. Wilt the spinach: heat 1 tablespoon olive oil in a large skillet over medium, add the minced garlic and cook 20 to 30 seconds until fragrant, add the spinach in batches until wilted, season with about half the kosher salt and a pinch of black pepper and red pepper flakes if you want heat. Drain the spinach in a colander and then squeeze out as much moisture as you can with your hands or a clean kitchen towel, chop roughly and set aside. If using lemon zest or juice, stir it into the spinach or the ricotta now.

3. Make the ricotta mix: in a bowl combine 1 1/2 cups whole milk ricotta, the grated Parmesan, the remaining salt and pepper, and the optional red pepper flakes and lemon if you like. If you want a firmer, less runny filling whisk in the large egg. Taste and adjust salt and pepper.

4. Prep the dough: dust a peel or a baking sheet with 1 to 2 tablespoons cornmeal or flour, stretch/roll the 1 pound pizza dough into a 12 to 14 inch circle leaving a little rim. Try not to overwork it or it’ll spring back.

5. Assemble: brush the rim lightly with olive oil, spread the ricotta mixture evenly over the dough leaving the edge bare, sprinkle about half of the shredded mozzarella over the ricotta.

6. Top with spinach: spread the squeezed, chopped spinach over the cheese layer, then sprinkle the remaining mozzarella on top. Drizzle a little olive oil over everything and add a few extra flakes of red pepper if you like.

7. Bake: transfer the pizza to the preheated stone or baking sheet and bake 8 to 14 minutes depending on oven temp, until the crust is golden and cheese is bubbly and just starting to brown. Turn the pan once if your oven bakes unevenly.

8. Finish and rest: remove the pizza, scatter a handful of fresh basil leaves on top, drizzle a touch more olive oil if you want, let it rest 3 to 5 minutes so the ricotta sets up a bit.

9. Slice and serve: slice into wedges and enjoy. Tip: whole milk ricotta makes it extra creamy, and squeezing the spinach like crazy is the key to keeping the crust from getting soggy.

Equipment Needed

1. Oven preheated to 500°F plus a pizza stone or an inverted baking sheet on the middle rack.
2. Pizza peel or rimless baking sheet dusted with cornmeal or flour so the dough slides off easily.
3. Large skillet for wilting the spinach.
4. Mixing bowls (one for the ricotta mix, one for tossing or holding the spinach).
5. Colander and a clean kitchen towel or cheesecloth for squeezing the spinach dry.
6. Measuring cups and spoons (and a kitchen scale if you like being exact).
7. Wooden spoon or silicone spatula and a pastry brush to oil the rim.
8. Box grater or microplane for the Parmesan and lemon zest, plus a sharp knife and cutting board.

FAQ

Q: Can I use frozen spinach?

A: Yes but thaw it completely and squeeze out every bit of water with a clean towel or cheesecloth. Saute the spinach quickly with the garlic and a pinch of salt to drive off extra moisture before mixing into the ricotta, otherwise the pizza will be soggy.

Q: How do I keep the crust from getting soggy?

A: Use a very hot oven and either a pizza stone or an upside down baking sheet that you preheat. Dust the peel or sheet with cornmeal, drain the spinach well, and bake the assembled pizza on the hot surface so the bottom crisps up fast. You can also par bake the dough for 3 to 5 minutes if you like.

Q: Do I need to add the egg to the ricotta?

A: No its optional. The egg firms the ricotta so it holds shape better on the pizza. If you skip it, the topping will be a bit looser but still tasty, just make sure the spinach is very dry.

Q: Can I make the ricotta mixture ahead of time?

A: Yes you can mix the ricotta, cheeses, lemon zest and seasoning up to one day ahead. If you plan to use the egg add it right before baking or store the mix chilled and use within 24 hours. Let it come toward room temp a few minutes before spreading.

Q: What oven temperature and bake time should I use?

A: Preheat the oven to 475 to 500 degrees F (or 500 to 550 if you have a stone). Bake 8 to 14 minutes depending on how hot your oven is, until the crust is golden and the cheese is bubbly. Keep an eye on it near the end.

Q: How do I store and reheat leftovers?

A: Store slices in an airtight container in the fridge for up to three days. Reheat in a 350 degree F oven for 8 to 10 minutes or in a skillet on medium until warmed and the crust is crisp again. Microwave works in a pinch but it makes the crust limp.

Spinach Ricotta Pizza Recipe Substitutions and Variations

Ricotta
- Full fat cottage cheese, blended until smooth. Add a splash of milk and a pinch of salt to match the creaminess.
- Mascarpone or cream cheese for a richer, silkier topping. Use a bit less since they’re denser.
Mozzarella
- Provolone or fontina for more flavor, they melt great. Mix with some mozzarella if you still want that stretch.
- Fresh mozzarella, torn and patted very dry. Press between paper towels so it won’t make the pizza soggy.
Spinach
- Kale or Swiss chard, thinly sliced and sautéed until tender. Remove tough stems and cook a little longer than spinach.
- Frozen spinach, fully thawed and squeezed dry. Really press out the water or your crust will get soggy.
Pizza dough
- Store bought pre baked crust, or naan/flatbread for a quick shortcut. Cut bake time and keep an eye on the edges so they don’t burn.
- Refrigerated pizza or biscuit dough stretched thin for a quicker thin crust. Dust the peel with semolina or flour so it slides easy.

Pro Tips

1) Heat the stone or baking sheet longer than you think, then slide the pizza on hot not warm. A blazing hot surface is the difference between a soggy center and a crunchy bottom, so give it extra time to get really hot.

2) Squeeze the spinach like crazy and then press it again in a towel or salad spinner, otherwise it will wilt and leak into the crust. If you want to be extra safe, chill the squeezed spinach on paper towels to absorb any last drops.

3) If your ricotta feels watery, let it drain in a fine mesh or cheesecloth for 30 minutes or whisk in a beaten egg to help it set while baking. Also taste and salt the ricotta well before spreading, because bland ricotta ruins the whole pizza.

4) Don’t overload the toppings, keep the ricotta layer thin and the cheese moderate so everything bakes evenly. Add fresh basil and a tiny drizzle of olive oil only after it comes out of the oven, otherwise the basil wilts and the oil cooks off.

Spinach Ricotta Pizza Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I swapped tomato for ricotta to build a Ricotta Pizza topped with spinach, and in the post I share a simple trick that will make you rethink pizza night.

Servings

servings

Calories

339

kcal

Equipment: 1. Oven preheated to 500°F plus a pizza stone or an inverted baking sheet on the middle rack.
2. Pizza peel or rimless baking sheet dusted with cornmeal or flour so the dough slides off easily.
3. Large skillet for wilting the spinach.
4. Mixing bowls (one for the ricotta mix, one for tossing or holding the spinach).
5. Colander and a clean kitchen towel or cheesecloth for squeezing the spinach dry.
6. Measuring cups and spoons (and a kitchen scale if you like being exact).
7. Wooden spoon or silicone spatula and a pastry brush to oil the rim.
8. Box grater or microplane for the Parmesan and lemon zest, plus a sharp knife and cutting board.

Ingredients

1 lb pizza dough (enough for one 12 to 14 inch pizza)
1 1/2 cups whole milk ricotta cheese (it's creamier)
1 1/2 cups shredded low moisture mozzarella cheese
1/4 cup grated Parmesan or Pecorino Romano
8 ounces fresh spinach (about 5 to 6 cups baby spinach)
2 cloves garlic, minced
1 tablespoon olive oil plus extra for drizzling
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
Zest of 1 lemon or 1 teaspoon lemon juice (optional)
1 large egg (optional, to make the ricotta a bit firmer)
1 to 2 tablespoons cornmeal or flour for dusting the peel or baking sheet
Handful fresh basil leaves for topping (optional)

Directions

Preheat oven to 500°F with a pizza stone or an inverted baking sheet on the middle rack for at least 30 to 45 minutes so it's smoking hot; if your oven won't reach 500, use the highest temp you have.
Wilt the spinach: heat 1 tablespoon olive oil in a large skillet over medium, add the minced garlic and cook 20 to 30 seconds until fragrant, add the spinach in batches until wilted, season with about half the kosher salt and a pinch of black pepper and red pepper flakes if you want heat. Drain the spinach in a colander and then squeeze out as much moisture as you can with your hands or a clean kitchen towel, chop roughly and set aside. If using lemon zest or juice, stir it into the spinach or the ricotta now.
Make the ricotta mix: in a bowl combine 1 1/2 cups whole milk ricotta, the grated Parmesan, the remaining salt and pepper, and the optional red pepper flakes and lemon if you like. If you want a firmer, less runny filling whisk in the large egg. Taste and adjust salt and pepper.
Prep the dough: dust a peel or a baking sheet with 1 to 2 tablespoons cornmeal or flour, stretch/roll the 1 pound pizza dough into a 12 to 14 inch circle leaving a little rim. Try not to overwork it or it'll spring back.
Assemble: brush the rim lightly with olive oil, spread the ricotta mixture evenly over the dough leaving the edge bare, sprinkle about half of the shredded mozzarella over the ricotta.
Top with spinach: spread the squeezed, chopped spinach over the cheese layer, then sprinkle the remaining mozzarella on top. Drizzle a little olive oil over everything and add a few extra flakes of red pepper if you like.
Bake: transfer the pizza to the preheated stone or baking sheet and bake 8 to 14 minutes depending on oven temp, until the crust is golden and cheese is bubbly and just starting to brown. Turn the pan once if your oven bakes unevenly.
Finish and rest: remove the pizza, scatter a handful of fresh basil leaves on top, drizzle a touch more olive oil if you want, let it rest 3 to 5 minutes so the ricotta sets up a bit.
Slice and serve: slice into wedges and enjoy. Tip: whole milk ricotta makes it extra creamy, and squeezing the spinach like crazy is the key to keeping the crust from getting soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.