Step 1

Divide 1 pound pizza dough into two pieces. If the dough is cold, cover with plastic wrap and let sit at room temperature for 1 hour before proceeding. The dough is ready when it does not bounce back when stretched.

Step 2

Arrange a rack in the lowest position of the oven. Place a pizza stone, pizza steel, or upside-down baking sheet on the rack. Heat the oven to 450°F.

Step 3

Pick the leaves from 1 small bunch fresh basil and chop until you have 1/4 cup. Mince 1 garlic clove. Grate 8 ounces low-moisture mozzarella cheese on the large holes of a box grater if needed (about 2 cups). Finely grate 1/2 ounce Parmesan cheese (about 1/4 packed cup) or measure out 1/4 cup store-bought grated.

Step 4

Place the basil, garlic, Parmesan, 1 cup whole-milk ricotta cheese, 2 tablespoons heavy cream, 3/4 teaspoon of the kosher salt, 1/4 teaspoon of the black pepper, and 1 pinch red pepper flakes in a medium bowl. Stir to combine.

Step 5

Place 4 ounces baby spinach (4 packed cups) in a large bowl. Drizzle with 2 tablespoons olive oil, season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to combine.

Step 6

Bake 1 pizza at a time: Lightly dust a pizza peel (if using a baking steel or stone), rimless baking sheet, or upside-down rimmed baking sheet with all-purpose flour. Gently stretch or roll 1 ball of the dough into a 12-inch round and place it on the peel or baking sheet. If the dough springs back at any time, let it rest for about 5 minutes and then try again. Spread half of the ricotta mixture onto the dough with the back of a spoon, leaving a 1/2-inch border. Top evenly with half of the spinach and half of the mozzarella.

Step 7

Slide the pizza onto the pizza stone or steel, or place on the baking sheet in the oven. Bake until the crust is well-browned and the cheese is bubbling and browned in spots, 12 to 14 minutes.

Step 8

Transfer the pizza to a wire rack. Repeat assembling and baking the second pizza. Slice and serve warm.