Save The kitchen smelled like butter and toasted garlic when I pulled my first spinach ricotta pizza from the oven on a random Tuesday night. I had been craving something lighter than our usual pepperoni routine, and a half-wilted bunch of spinach in the crisper drawer became the unlikely hero. My daughter peeked over the counter, skeptical about the lack of tomato sauce, but one bite later she was asking when we could make it again. That night taught me that sometimes the best pizzas are the ones that break all the rules.
I started making this pizza during the week when I wanted something that felt indulgent without the heaviness. My husband, who usually needs meat on everything, admitted it was satisfying on its own. We started pairing it with a simple arugula salad, and it became our go-to when friends dropped by unexpectedly. Theres something about the creamy ricotta against the crisp crust that makes everyone lean in for a second slice.
Ingredients
- Thin pizza crust: The foundation of this whole thing, and using a quality store-bought crust saves time without sacrificing texture.
- Unsalted butter: This becomes the base instead of tomato sauce, so dont skip the real stuff.
- Garlic cloves: Fresh garlic makes all the difference here, the jarred kind just doesnt have the same punch.
- Fresh parsley: Optional but worth it for a bright, herby finish that cuts through the richness.
- Ricotta cheese: Look for whole-milk ricotta, it spreads easier and tastes creamier than the low-fat versions.
- Fresh spinach: Baby spinach works great and wilts down quickly, just make sure to squeeze out any excess moisture.
- Olive oil: A good quality olive oil adds flavor to the spinach as it sautés.
- Shredded mozzarella: This gives you that melty, golden top we all crave on pizza.
- Grated Parmesan: Adds a salty, nutty finish that ties everything together.
- Red pepper flakes: Just a pinch wakes up the whole pizza if you like a little heat.
Instructions
- Get the oven blazing hot:
- Crank your oven to 475°F and let that pizza stone or baking sheet heat up inside for at least 15 minutes. A hot surface is the secret to a crispy bottom crust.
- Wilt the spinach:
- Heat olive oil in a skillet over medium heat, toss in the spinach with a pinch of salt, and stir until it just collapses, about 2 to 3 minutes. Transfer it to a plate so it stops cooking.
- Make the garlic butter:
- Melt butter in a small saucepan over low heat, add the minced garlic, and let it sizzle gently for about a minute until it smells incredible. Stir in parsley if youre using it, then take it off the heat.
- Brush the crust:
- Lay your pizza crust on parchment paper and brush every inch with that garlic butter, right to the edges. This is your sauce layer, so be generous.
- Dollop the ricotta:
- Drop spoonfuls of ricotta all over the crust, leaving a little border around the edge. It doesnt need to be perfect, rustic is the look were going for.
- Add the spinach:
- Scatter the cooled spinach evenly over the ricotta, then give it a few grinds of black pepper. The contrast between creamy and green is part of the charm.
- Layer the cheeses:
- Sprinkle mozzarella and Parmesan over everything, and if you like a little kick, add a pinch of red pepper flakes now. The cheeses will melt together into one gooey blanket.
- Bake until golden:
- Slide the pizza, still on the parchment, onto your hot stone or baking sheet and bake for 12 to 15 minutes. Youre looking for a golden crust and bubbling cheese with a few brown spots.
- Rest and slice:
- Pull it out and let it sit for 2 minutes before cutting. This keeps the toppings from sliding off and gives you cleaner slices.
Pin it One evening, I served this pizza to my sister who swore she didnt like ricotta. She ate three slices and asked for the recipe before she left. It reminded me that food has a way of changing minds when its made with good ingredients and a little attention. Now every time I make it, I think of her surprised face and how sometimes all it takes is one great version of something to win someone over.
Choosing Your Crust
I usually grab a thin crust from the bakery section because it crisps up fast and holds the toppings without getting doughy. If youre feeling ambitious, homemade dough is fantastic, but honestly a quality store-bought version has saved this recipe on busy weeknights more times than I can count. Whole-wheat or gluten-free crusts work just as well if thats what you need, just check the baking instructions since timing might vary slightly.
Customizing the Toppings
This pizza is incredibly forgiving when it comes to add-ins. Ive tucked in thin slices of red onion, scattered sun-dried tomatoes, and even added leftover roasted mushrooms with great results. Just keep the toppings light so the crust stays crisp, and make sure anything you add is already cooked or sliced thin enough to cook through in the oven. The ricotta and spinach are the stars, but supporting players are always welcome.
Serving and Storing
I love serving this with a simple arugula salad dressed in lemon and olive oil, the peppery greens balance the richness perfectly. A crisp white wine like Pinot Grigio is my go-to pairing, though sparkling water with lemon works just as well. Leftovers keep in the fridge for up to three days and reheat beautifully in a hot skillet or oven.
- Reheat slices in a skillet over medium heat for the crispiest results.
- Cold pizza straight from the fridge makes a surprisingly good breakfast.
- If freezing, wrap slices individually and reheat from frozen in a 375°F oven.
Pin it This pizza has earned a permanent spot in our dinner rotation, and I hope it finds a place in yours too. Theres something deeply satisfying about pulling a golden, bubbling pizza from the oven that you made with your own hands.
Frequently Asked Questions
- → Can I make the pizza dough from scratch?
Yes, absolutely. Prepare homemade pizza dough ahead of time or use a store-bought option for convenience. The total cooking time remains the same once your dough is ready.
- → How do I prevent a soggy crust?
Preheating your pizza stone or baking sheet ensures a crispy bottom. Sauté the spinach until just wilted to remove excess moisture before topping the pizza.
- → What's the best way to distribute ricotta evenly?
Dollop spoonfuls of ricotta across the crust, spacing them evenly and leaving a half-inch border. This creates pockets of creaminess throughout each slice.
- → Can I prepare this pizza in advance?
You can assemble the pizza up to 2 hours ahead and refrigerate it on parchment paper. Bake directly from the fridge, adding 2-3 minutes to the cooking time.
- → What wine pairs well with this pizza?
A crisp Pinot Grigio complements the creamy ricotta and fresh spinach beautifully. The acidity cuts through the richness and balances the garlic flavors.
- → How can I add more flavor to this pizza?
Consider adding thinly sliced red onion, sun-dried tomatoes, pine nuts, or fresh lemon zest before baking. A drizzle of truffle oil after baking adds elegance.