Easy Homemade Spinach and Ricotta Pizza
A light, flavorful pizza topped with creamy ricotta, fresh spinach, and garlic, perfect for a quick weeknight dinner. This vegetarian pizza is a delicious and healthier alternative to traditional meat toppings.
Ingredients
Ingredients
- 1 lb pizza dough store-bought or homemade, at room temperature
- 1 cup whole milk ricotta cheese
- 2 cups fresh spinach roughly chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes optional
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp cornmeal for dusting the pan
Notes
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or in a skillet over medium heat for the best texture.
Make-Ahead: The spinach and garlic can be sautéed up to a day in advance and stored in the refrigerator. The ricotta mixture can also be prepped ahead.
Substitutions: For a gluten-free version, use a gluten-free pizza crust. You can substitute kale for spinach, or add sliced mushrooms or cherry tomatoes for extra vegetables.
Serving Suggestions: Serve with a side salad and a drizzle of balsamic glaze for a complete meal.