Spinach and Ricotta White Pizza

Quick Recipe Version (TL;DR)

• Yield: 1 large 13-inch pizza, 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 pound pizza dough, rested at room temperature for 30 minutes
• 1 tablespoon all-purpose flour, for shaping
• 1 tablespoon fine cornmeal or semolina, for the peel or baking sheet
• 5 ounces baby spinach
• 3 garlic cloves, divided
• 5 teaspoons extra-virgin olive oil, divided
• 3/4 cup whole-milk ricotta cheese
• 1 1/2 cups shredded low-moisture mozzarella cheese
• 1/4 cup plus 2 tablespoons finely grated Parmesan cheese, divided
• 1 teaspoon finely grated lemon zest
• 1/8 teaspoon freshly grated nutmeg, plus 1 small pinch for finishing
• 5/8 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon crushed red pepper flakes, optional

Do This

• 1. Heat a pizza stone or inverted heavy baking sheet at 500°F for 30 minutes while the dough rests at room temperature.
• 2. Sauté 2 sliced garlic cloves and 5 ounces spinach in 2 teaspoons olive oil for 4 minutes total; press out excess moisture.
• 3. Mix ricotta with 1/4 cup Parmesan, lemon zest, 1/8 teaspoon nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• 4. Stretch dough into a 13-inch round on a floured, cornmeal-dusted peel or inverted baking sheet.
• 5. Brush with garlic oil, add mozzarella, spinach, ricotta dollops, remaining Parmesan, and optional red pepper flakes.
• 6. Bake at 500°F for 11 minutes, cool for 3 minutes, finish with a tiny pinch of nutmeg, slice, and serve.

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Why You’ll Love This Recipe

• Comforting but fresh: Creamy ricotta and mozzarella make it cozy, while sautéed spinach and lemon zest keep it bright.
• No tomato sauce needed: Garlic oil, Parmesan, and nutmeg create a rich white pizza base with lots of flavor.
• Weeknight-friendly: Store-bought pizza dough makes this feel special without turning dinner into a project.
• Great texture: You get a crisp crust, melty cheese, tender greens, and soft ricotta dollops in every bite.

Grocery List

• Produce: 5 ounces baby spinach, 3 garlic cloves, 1 lemon
• Dairy: Whole-milk ricotta cheese, shredded low-moisture mozzarella cheese, finely grated Parmesan cheese
• Pantry: 1 pound pizza dough, all-purpose flour, fine cornmeal or semolina, extra-virgin olive oil, kosher salt, freshly ground black pepper, freshly grated nutmeg, crushed red pepper flakes

Full Ingredients

Dough and Setup

• 1 pound pizza dough, store-bought or homemade, rested at room temperature for 30 minutes
• 1 tablespoon all-purpose flour, for shaping the dough
• 1 tablespoon fine cornmeal or semolina, for dusting the peel or inverted baking sheet

Sautéed Spinach

• 2 teaspoons extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 5 ounces baby spinach
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Seasoned Ricotta

• 3/4 cup whole-milk ricotta cheese
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon finely grated lemon zest
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Garlic Oil and Topping

• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, finely grated or very finely minced
• 1/8 teaspoon kosher salt
• 1 1/2 cups shredded low-moisture mozzarella cheese
• 2 tablespoons finely grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 small pinch freshly grated nutmeg, for finishing

Step-by-Step Instructions

Step 1: Warm the dough and heat the oven

Place a pizza stone or an inverted heavy baking sheet on the lower-third rack of the oven. Heat the oven to 500°F for 30 minutes. This long preheat helps the crust bake quickly and develop a crisp bottom.

While the oven heats, keep the pizza dough covered at room temperature for 30 minutes. Room-temperature dough stretches more easily and is less likely to tear.

Step 2: Sauté the spinach

Heat 2 teaspoons olive oil in a large skillet over medium heat. Add 2 thinly sliced garlic cloves and cook for 30 seconds, stirring often, just until fragrant. Add the 5 ounces baby spinach, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

Cook for 3 minutes 30 seconds, tossing frequently, until the spinach is fully wilted and the garlic is softened but not browned. Transfer the spinach to a plate or fine-mesh strainer and let it cool for 3 minutes. Press it firmly with the back of a spoon, or squeeze it in clean hands, to remove excess liquid. Roughly chop the spinach if the leaves are large. This step keeps the pizza from turning soggy.

Step 3: Mix the seasoned ricotta

In a medium bowl, stir together the 3/4 cup ricotta, 1/4 cup Parmesan, 1 teaspoon lemon zest, 1/8 teaspoon nutmeg, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mix until creamy and evenly seasoned.

The ricotta should taste savory, lightly lemony, and gently warm from the nutmeg. If your ricotta is very wet, spoon it into a fine-mesh strainer for 10 minutes before mixing.

Step 4: Make the garlic oil and shape the dough

In a small bowl, combine 1 tablespoon olive oil, 1 finely grated garlic clove, and 1/8 teaspoon kosher salt. Set it aside while you shape the dough.

Lightly flour your work surface with 1 tablespoon all-purpose flour. Gently press the dough into a round, then stretch it into a 13-inch circle, leaving a slightly thicker rim around the edge. Dust a pizza peel or a second inverted baking sheet with 1 tablespoon fine cornmeal or semolina, then place the shaped dough on top.

Step 5: Build the white pizza

Brush the garlic oil over the dough, leaving a 1/2-inch border around the edge for the crust. Scatter 1 cup mozzarella over the oiled dough.

Distribute the sautéed spinach evenly over the mozzarella. Add the seasoned ricotta in 10 to 12 spoonfuls, using about 1 tablespoon per dollop. Sprinkle the remaining 1/2 cup mozzarella, 2 tablespoons Parmesan, and 1/4 teaspoon crushed red pepper flakes, if using, over the top.

Step 6: Bake the pizza

Carefully slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F for 11 minutes, rotating the pizza once after 6 minutes, until the crust is puffed and golden brown, the mozzarella is melted, and the ricotta is warm and lightly set.

If a little cheese bubbles over the edge or the crust has a few dark spots, that is a good sign. Those browned bits add flavor and make the pizza taste like it came from a very hot pizzeria oven.

Step 7: Finish, rest, and slice

Transfer the pizza to a cutting board and let it rest for 3 minutes. Grate 1 small pinch fresh nutmeg over the top. Slice into 8 wedges and serve warm.

For the best texture, serve this pizza right away while the crust is crisp and the ricotta is still soft and creamy.

Pro Tips

• Squeeze the spinach well: Spinach holds a surprising amount of water. Removing the liquid is the biggest difference between a crisp pizza and a soggy one.
• Use low-moisture mozzarella: Fresh mozzarella can release too much liquid for this white pizza. Shredded low-moisture mozzarella melts reliably and keeps the crust crisp.
• Keep the ricotta in dollops: Spreading it into a full layer can make the center heavy. Small spoonfuls give you creamy pockets without weighing down the dough.
• Do not overdo the nutmeg: Nutmeg is wonderful with ricotta and spinach, but a little goes a long way. Use exactly 1/8 teaspoon in the ricotta, then just a tiny pinch to finish.
• If the dough springs back: Cover it and let it rest for 5 minutes, then continue stretching. Rested dough relaxes and becomes much easier to shape.

Variations

• Spinach mushroom ricotta pizza: Sauté 4 ounces sliced cremini mushrooms in 1 teaspoon olive oil for 5 minutes, then add them with the spinach.
• Artichoke spinach white pizza: Add 1/2 cup drained, chopped marinated artichoke hearts over the mozzarella before adding the ricotta dollops.
• Extra garlicky version: Add 1 additional finely grated garlic clove to the ricotta mixture for a stronger garlic flavor.

Storage & Make-Ahead

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F for 8 minutes, or in a covered skillet over medium-low heat for 5 minutes. For longer storage, freeze cooled slices in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat frozen slices at 400°F for 12 minutes.

To make components ahead, sauté and drain the spinach up to 24 hours in advance and refrigerate it in a covered container. The seasoned ricotta can also be mixed up to 24 hours ahead. Bring the ricotta to room temperature for 15 minutes before assembling. For the best crust, do not assemble the pizza until just before baking.

Nutrition (per serving)

Calories: 615 kcal | Carbs: 63g | Protein: 30g | Fat: 28g | Saturated Fat: 12g | Fiber: 3g | Sugar: 3g | Sodium: 1120mg | Cholesterol: 63mg