Spinach Ricotta Pizza

Ingredients

Ingredient notes & substitutions

Pizza dough:

Store-bought or homemade both work great — just let it sit at room temperature 30 minutes so it stretches without fighting back.

Fresh spinach:

Ten cups looks like a lot in the skillet but wilts down to almost nothing, so don't skip the batches or it'll steam instead of sauté.

Whole-milk ricotta:

Drain it if it looks watery — a loose ricotta will make the base of the pizza soupy instead of creamy.

Fresh mozzarella:

Tear or slice it thin and pat off excess moisture with a paper towel so it melts into pools instead of pooling water.

Parmigiano-Reggiano:

Use a real block and grate it yourself; pre-shredded won't melt the same way or bring the same nutty sharpness.

Lemon zest:

Just the zest, not the juice — it adds brightness to the ricotta without thinning it out.

Method

1. 1

   Place a pizza stone or inverted baking sheet on the center rack and heat the oven to 500°F (260°C). Rest refrigerated dough at room temperature 30 minutes, then stretch into a 14-inch round about 1/4 inch thick. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the garlic and cook 30 seconds until fragrant but not brown.

   
2. 2

   Add the spinach in batches, tossing until fully wilted and most liquid evaporates, about 4 minutes. Season with 1/2 teaspoon salt, transfer to a colander and press out every drop of moisture. Roughly chop if the leaves are large. Stir the ricotta with 1/2 cup of the Parmigiano, the remaining 1/4 teaspoon salt, red pepper flakes and lemon zest until smooth and flavorful.

   
3. 3

   Transfer the stretched dough to parchment, brush with the remaining tablespoon of oil leaving a 1-inch border, and spread the ricotta mixture evenly over it. Scatter the wilted spinach over the ricotta, arrange the mozzarella across the top and sprinkle with the remaining 1/4 cup Parmigiano.

   
4. 4

   Slide the pizza on its parchment onto the hot stone and bake 12–15 minutes, until the crust is deeply golden and the cheese bubbles with brown spots. Rest 3 minutes, then finish with extra red pepper flakes and a drizzle of olive oil before slicing.

   

Variations to try

• Swap the spinach for sautéed kale or Swiss chard, just cook it a bit longer to soften the tougher stems.
• Add thin slices of prosciutto or crispy pancetta scattered on top after baking for a salty, savory boost.
• Stir a spoonful of pesto into the ricotta mixture for an extra herby, garlicky punch.
• Make it vegetarian-friendly for egg lovers by cracking an egg on top in the last 5 minutes of baking, brunch-style.

Storage & make-ahead

Leftovers keep well in the fridge for up to 2 days — store slices in an airtight container or wrapped tightly in foil. Reheat directly in a hot, dry skillet over medium heat for a few minutes to re-crisp the crust rather than microwaving, which will make it soggy. This pizza isn't ideal for freezing since the ricotta and fresh mozzarella can turn watery once thawed, so it's best enjoyed fresh or within a couple of days.

Frequently asked questions

Why is the center of my pizza soggy?

This almost always comes down to moisture — either the spinach wasn't squeezed dry enough or the ricotta was runny to begin with. Press the wilted spinach hard in a colander and drain watery ricotta before mixing it with the Parmigiano.

Can I use frozen spinach instead of fresh?

Yes, thaw about 10 oz frozen spinach and squeeze it very dry in a clean kitchen towel — you'll skip the wilting step but the drying step matters even more with frozen spinach since it holds a lot of water.

What if I don't have a pizza stone?

An inverted baking sheet preheated in the oven works just fine and still gives you a good blast of bottom heat for a crisp crust.

Can I make this ahead for a party?

You can wilt the spinach and mix the ricotta filling up to a day ahead and store both in the fridge, then just stretch the dough and assemble right before baking so the crust stays crisp.