Spinach and Ricotta Pizza

Name: Spinach and Ricotta Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) pizza dough, at room temperature, store-bought or homemade, ready to use; 2 tbsp (30 ml) extra virgin olive oil, divided: 1 tbsp for wilting spinach, 1 tbsp for the crust; 6 cups (180 g) fresh spinach, loosely packed, roughly chopped; 4 cloves garlic cloves, minced; 1 cup (250 g) whole milk ricotta cheese, at room temperature; 1½ cups (170 g) low-moisture mozzarella cheese, shredded; kosher salt, to taste; black pepper, freshly ground, to taste; ⅛ tsp (0.3 g) fresh nutmeg, freshly grated; ¼ tsp (1.3 ml) red pepper flakes (optional); ½ lemon (30 ml) lemon, for squeezing

From the MyKitchenBank Kitchen

A rustic Italian-style pizza featuring a crispy-bottomed crust topped with creamy ricotta, garlicky wilted spinach, and melted mozzarella. Fresh garlic and a hint of nutmeg elevate the filling, while a drizzle of good olive oil and a squeeze of lemon finish the pizza after baking. Perfect for a weeknight dinner or casual entertaining.

Prep: 20 min
Cook: 20 min
Wait: 5 min
Total: 45 min
Makes: 1 pizza (4 slices)

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Steps

Before you start

Preheat your oven to 475°F (245°C)
If using store-bought dough, remove it from the refrigerator 15 minutes before stretching
Have all ingredients prepped and ready before you begin assembling

1
Prepare the pizza pan
- Brush the 14-inch pizza pan with 1 tbsp of the olive oil, coating the bottom and sides evenly.
- This helps the crust brown and prevents sticking.
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Ready when: Pan is evenly coated with oil
Tip: Use a brush or paper towel to coat the pan—skipping this step results in a soggy, sticky crust.
2
Stretch and shape the dough
- Place the pizza dough on the oiled pan.
- Using your fingertips and palms, gently stretch the dough from the center outward to fill the pan, creating an even ½-inch (1.25 cm) thickness.
- Leave the edge slightly thicker for a crust.
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Ready when: Dough evenly fills the pan with no gaps
Tip: If the dough springs back, let it rest for 2 minutes, then continue stretching. Do not use a rolling pin as it toughens the dough.
3
Wilt the spinach
- Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped spinach in batches, stirring often, until completely wilted and any liquid has evaporated, about 3–4 minutes.
- Season with a pinch of salt and black pepper.
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Ready when: Spinach is fully wilted with no liquid pooling in the pan
Tip: Do not skip the evaporation step—excess moisture will make the pizza soggy. Squeeze the spinach gently in a clean kitchen towel if needed to release final moisture.
4
Combine the ricotta mixture
- In a medium mixing bowl, stir together the ricotta, nutmeg, and red pepper flakes (if using) until evenly combined.
- Fold in the cooled wilted spinach, mixing until just combined.
- Do not overmix.
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Ready when: Spinach and ricotta are evenly distributed with no streaks
Tip: Let the spinach cool slightly so the heat doesn't break down the ricotta. Overmixing makes the filling dense.
5
Spread the filling
- Using a spoon or offset spatula, spread the ricotta-spinach mixture evenly over the dough, leaving a ½-inch (1.25 cm) border around the edge for the crust.
- Do not press or compress the filling—keep it light and airy.
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Ready when: Filling is even from edge to edge with no bare dough visible
Tip: A light hand ensures a creamy, not dense, filling when baked.
6
Top with mozzarella
- Sprinkle the shredded mozzarella evenly over the ricotta filling, covering it completely but not piling thickly.
- A single layer, about ¼ inch (6 mm) thick, is ideal.
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Ready when: Mozzarella is evenly distributed across the surface
Tip: Low-moisture mozzarella browns better and prevents the pizza from becoming watery compared to fresh mozzarella.
7
Bake the pizzaOven 475°F / 245°C
- Place the pizza in the preheated 475°F (245°C) oven on the middle rack.
- Bake for 18–22 minutes until the crust is golden brown at the edges and the mozzarella is melted and spotted with light golden-brown patches.
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Ready when: Crust edges are golden brown, cheese is bubbly with light brown spots, and bottom is crispy when tapped
Tip: Rotate the pan halfway through baking if your oven has hot spots. The pizza is done when the edge is deeply golden, not pale.
8
Rest and finish
- Remove the pizza from the oven and let it rest on the pan for 5 minutes.
- This allows the cheese to set and makes slicing easier.
- Squeeze fresh lemon juice over the hot pizza just before serving.
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Ready when: Pizza is set and stable enough to slice cleanly
Tip: The lemon juice brightens the flavors and cuts through the richness of the ricotta and cheese.

Good to know

Tips

For extra flavor, add a clove or two of thinly sliced raw garlic directly to the ricotta filling along with the spinach—the heat of the oven mellows it beautifully.
If you prefer a more deeply browned crust with extra crunch, place the pizza on the lowest oven rack for the last 3–4 minutes of baking.
Fresh ricotta, if available from a specialty shop, has a lighter, more delicate texture than supermarket ricotta; use it straight from the container without much stirring.
Pair this pizza with a crisp white wine such as Pinot Grigio or a light rosé to balance the richness of the cheese filling.

Make ahead

Prepare the ricotta-spinach filling up to 2 hours ahead and cover it; bring to room temperature before assembling the pizza. The dough can be prepared earlier in the day and refrigerated until 15 minutes before stretching.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F (175°C) oven for 8–10 minutes until warmed through and the cheese is just melted. Do not microwave, as it makes the crust soggy. Leftover pizza does not freeze well due to the moisture in the ricotta and spinach filling.

Substitutions

whole milk ricotta cheese → Mascarpone cheese or a 1:1 blend of ricotta and cream cheese. This creates a richer, slightly more tangy filling. Use the same amount by weight.
fresh spinach → Frozen spinach, thawed and squeezed dry. Use 4 oz (113 g) frozen spinach, which yields about 3 cups when thawed. Freeze-dried spinach intensifies the flavor but use half the amount.
low-moisture mozzarella cheese → A mix of mozzarella and Pecorino Romano (1 cup mozzarella + ½ cup Pecorino). The Pecorino adds a sharper, saltier note that complements the creamy filling. Adjust salt in the filling accordingly.
pizza dough, at room temperature → Store-bought focaccia or naan bread as a base. Skip the stretching step and simply top and bake focaccia at 400°F (200°C) for 10–12 minutes, or naan on a pan for 6–8 minutes.