Some nights call for something easy but still homemade, and this spinach pizza is usually my answer. I almost always have a ball of pizza dough in the fridge and a bag of fresh spinach that needs using. Instead of doing plain cheese, I like adding ricotta and sautéed garlic spinach for something that feels just a little more thoughtful without being complicated.
It bakes quickly, the crust crisps up nicely at 425°F, and the combination of mozzarella and ricotta makes it creamy without feeling heavy. It’s simple, balanced, and perfect for a weeknight dinner.
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I started making spinach pizza when I wanted a way to add more greens to meals without making a separate side dish. Sautéing the spinach first was the key. It keeps the pizza from getting watery and concentrates the flavor. Now it’s one of my go-to variations whenever I want something a little lighter than a meat-heavy pizza.
Why You’ll Love This Recipe?
- Quick to Make: Ready in just 30 minutes from start to finish.
- Balanced Flavors: Creamy ricotta, gooey mozzarella, and garlicky spinach.
- Crispy Yet Tender: High heat ensures a crisp crust with soft toppings.
- Vegetarian-Friendly: No meat required for a satisfying meal.
- Customizable Heat: Red pepper flakes add adjustable spice.
- Weeknight Friendly: Minimal prep and easy cleanup.
- Fresh and Comforting: Greens make it feel wholesome while still indulgent.
Chef’s Pro Tips for Perfect Results!
• Preheat Fully: Make sure the oven reaches 425°F before baking.
• Sauté Spinach Briefly: Only cook until wilted to avoid over-softening.
• Drain Excess Moisture: Let sautéed spinach cool slightly before mixing with ricotta.
• Don’t Overload Toppings: Too much moisture can make the crust soggy.
Kitchen Tools You’ll Need!
- Oversized baking sheet with parchment paper or pizza stone
- Large skillet
- Mixing bowl
- Rolling pin
- Pizza cutter
- Measuring spoons
Ingredients in This Recipe
- 1 ball pizza dough: Store-bought or homemade, rolled to desired thickness.
- 2 tablespoons olive oil, divided: Used for sautéing spinach and brushing the crust.
- 5 oz fresh spinach: Adds color, texture, and mild earthy flavor.
- 3 garlic cloves, minced: Brings savory depth to the spinach mixture.
- 1 cup ricotta cheese: Creates a creamy base layer.
- 1 teaspoon oregano: Adds classic Italian flavor.
- ½ teaspoon red pepper flakes: Provides gentle heat.
- 2 cups shredded mozzarella cheese: Melts into a gooey, stretchy topping.
Ingredient Substitutions
• Ricotta Cheese: Cottage cheese (well-drained) can substitute.
• Mozzarella: Fresh mozzarella can be used but should be patted dry.
• Fresh Spinach: Baby spinach works equally well.
• Red Pepper Flakes: Omit for a milder version.
• Olive Oil: Avocado oil can replace it.
Ingredient Spotlight
• Fresh Spinach: When lightly sautéed, spinach reduces in volume while intensifying in flavor, preventing a watery pizza.
• Ricotta Cheese: Adds creamy contrast to the melted mozzarella without overpowering the crust.
Instructions for Making This Recipe
- Set an oversized baking sheet covered with parchment paper and preheat the oven to 425°. If you have a pizza stone, you can use it in its place.
- After rolling out the pizza dough into a circle or rectangle, gently place it on the pizza stone or baking sheet that has been prepared.
- Next, add the garlic and spinach to a large skillet with 1 tablespoon of olive oil. Sauté for 2 minutes, or until the spinach wilts. Then, transfer the mixture to a large bowl.
- Add the ricotta to the same bowl and mix everything together.
- Sprinkle the oregano and red pepper flakes on top of the pizza crust after drizzling it with the remaining oil.
- After covering the pizza crust with the ricotta mixture, scatter the shredded mozzarella on top.
- Pizza should be baked for 10 to 12 minutes, or until cheese is melted. To taste, add extra red pepper flakes. Cut and savor!
Spinach Pizza Recipe
Equipment
- Oversized baking sheet with parchment paper or pizza stone
- Large skillet
- Mixing bowl
- Rolling Pin
- Pizza Cutter
- Measuring spoons
Ingredients
- 1 ball pizza dough
- 2 tablespoon olive oil divided
- 5 oz. spinach
- 3 garlic cloves minced
- 1 cup ricotta cheese
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes
- 2 cups shredded mozzarella cheese
Instructions
- Set an oversized baking sheet covered with parchment paper and preheat the oven to 425°. If you have a pizza stone, you can use it in its place.
- After rolling out the pizza dough into a circle or rectangle, gently place it on the pizza stone or baking sheet that has been prepared.
- Next, add the garlic and spinach to a large skillet with 1 tablespoon of olive oil. Sauté for 2 minutes, or until the spinach wilts. Then, transfer the mixture to a large bowl.
- Add the ricotta to the same bowl and mix everything together.
- Sprinkle the oregano and red pepper flakes on top of the pizza crust after drizzling it with the remaining oil.
- After covering the pizza crust with the ricotta mixture, scatter the shredded mozzarella on top.
- Pizza should be baked for 10 to 12 minutes, or until cheese is melted. To taste, add extra red pepper flakes. Cut and savor!
Notes
- Use Fresh Spinach Leaves: Fresh spinach leaves will provide the best flavor and texture for your pizza. Avoid using frozen spinach, as it can make the pizza soggy.
- Pre-Cook the Spinach: Lightly sauté the spinach with a bit of olive oil and garlic before adding it to the pizza. This will help to remove excess moisture and enhance the flavor of the spinach.
- Use a Pizza Stone or Baking Steel: For a crispy crust, preheat a pizza stone or baking steel in the oven before placing the pizza on it. This will help to evenly distribute heat and crisp up the crust.
- Don’t Overload the Pizza: While it may be tempting to add a lot of toppings, including spinach, to your pizza, try to avoid overloading it. Too many toppings can make the pizza soggy and prevent it from cooking evenly.
- Finish with A Drizzle of Olive Oil: Before serving, drizzle a bit of olive oil over the top of the pizza. This will add a delicious flavor and shine to the finished dish.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 295kcal |
| Carbohydrates | 26g |
| Protein | 14g |
| Fat | 15g |
| Saturated Fat | 7g |
| Sodium | 571mg |
| Iron | 2mg |
| Calcium | 229mg |
| Vitamin A | 2029IU |
| Potassium | 163mg |
Texture & Flavor Secrets!
Sautéing the spinach removes excess moisture so the crust stays crisp. The ricotta creates pockets of creaminess, while mozzarella melts into a cohesive layer. Oregano and red pepper flakes add subtle complexity without overwhelming the greens.
Cooking Tips & Tricks!
- Roll dough evenly for consistent baking.
- Let dough rest at room temperature before rolling.
- Rotate baking sheet halfway through if your oven heats unevenly.
- Allow pizza to cool 2–3 minutes before slicing for cleaner cuts.
What to Avoid?
• Do not skip sautéing spinach.
• Avoid overbaking or cheese may harden.
• Do not overload with extra toppings.
• Avoid using very wet mozzarella without draining.
Try Other Spinach Recipes!
Make-Ahead and Storage Tips!
• Store leftovers in an airtight container for up to 3 days.
• Reheat in a 375°F oven for 5–7 minutes to re-crisp crust.
• Avoid microwaving if possible to preserve texture.
Creative Leftover Transformations
• Dice and add to scrambled eggs.
• Chop and fold into a pasta bake.
• Use slices as a base for breakfast pizza with a cracked egg on top.
• Cut into strips and serve with marinara for dipping.
Additional Tips
• If using a pizza stone, preheat it for at least 20 minutes.
• Taste ricotta mixture before spreading and adjust seasoning.
• For extra crispness, bake on the lowest oven rack.
Make It a Showstopper
Before serving, add a light drizzle of olive oil and a sprinkle of fresh oregano. A small handful of fresh baby spinach scattered on top after baking adds contrast and makes the pizza look vibrant and fresh.
Variations to Try!
• White Spinach Pizza: Skip oregano and flakes, add lemon zest.
• Mushroom Addition: Add sautéed mushrooms with the spinach.
• Four Cheese Version: Add parmesan and fontina.
• Garlic Butter Crust: Brush crust edges with garlic butter before baking.
• Tomato Base: Add a thin layer of tomato sauce beneath ricotta.
FAQ’s
- Can I use frozen spinach? : Avoid using frozen spinach, as it can make the pizza soggy
- Can I make this gluten-free? : Yes, use gluten-free pizza dough.
- Why is my crust soggy? : Too much moisture from toppings or underbaking.
- Can I prepare it ahead of time? : Assemble just before baking for best texture.
- How do I make it crispier? : Use a preheated pizza stone.
- Can I add protein? : Grilled chicken pairs well with spinach.
- Is ricotta necessary? : It adds creaminess but can be omitted.
- What other herbs work? : Basil or thyme are good alternatives.
- How do I prevent burnt cheese? : Keep oven at 425°F and monitor closely.
- Can I freeze leftovers? : Yes, freeze slices individually and reheat in oven.
