Easy Spinach and Mushroom White Pizza with Ricotta
This spinach and mushroom white pizza with ricotta is creamy, cheesy, and easy to make - the perfect weeknight comfort food!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 large pizzas 1x
- Category: Main course
- Method: Oven
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
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1½ pounds pizza dough (or half batch of stand mixer pizza dough or pizza dough by hand), divided in half
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1 cup ricotta cheese (plus 2–3 tablespoons for topping, optional)
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½ teaspoon salt
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½ teaspoon Italian seasoning
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½ teaspoon dried basil
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8 oz button mushrooms, sliced
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1 teaspoon butter
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¼ teaspoon dried thyme
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4 cups baby spinach leaves
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1 teaspoon olive oil
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½ teaspoon garlic powder
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1 cup shredded mozzarella cheese
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Freshly ground black pepper
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½ teaspoon red pepper flakes (optional)
Instructions
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Preheat oven to 450°F.
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In a dry skillet over high heat, cook mushrooms until liquid releases and evaporates. Add butter and thyme, cook 1–2 minutes more until golden. Set aside.
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In the same skillet, heat olive oil. Add spinach, garlic powder, and a pinch of salt. Cook until wilted, 3–5 minutes. Remove and set aside.
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In a small bowl, mix ricotta with salt, Italian seasoning, and dried basil.
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Divide dough in half. On a floured surface, stretch each piece into a round or rectangle.
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Spread ricotta mixture evenly over each dough. Top with mushrooms, spinach, and mozzarella. Add optional dollops of ricotta, red pepper flakes, and black pepper.
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Bake 11–14 minutes, or until crust is golden and cheese is bubbling.
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Slice and enjoy immediately.
Notes
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Makes 2 large pizzas, perfect for serving 4 people.
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Pre-sauté mushrooms to avoid excess moisture on the crust.
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Dollop extra ricotta before baking for extra creaminess.
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Leftovers keep in the fridge for 2–3 days. Reheat in oven or air fryer to keep the crust crisp.