Pin My friend Marco once told me that real Italian pizza isn't about piling on toppings, it's about letting each ingredient breathe. That stuck with me the evening I tossed together this spinach ricotta version on a whim, using up wilted greens from the back of my fridge. The garlic butter idea came from watching him brush herb oil on focaccia, and suddenly my weeknight dinner felt like something worth sharing. It baked up golden and aromatic, the ricotta pooling into creamy pockets between the spinach. Now it's the pizza I make when I want something that tastes indulgent but doesn't weigh me down.
I made this for my sister during one of her study marathons, and she ate three slices standing at the counter, still holding her highlighter. She said the creamy ricotta reminded her of the lasagna our nonna used to make, but lighter, easier to eat between chapters. Watching her enjoy it without looking up from her notes told me everything I needed to know. Sometimes the best compliment is when someone forgets to talk because they're too busy eating.
Ingredients
- Thin pizza crust: Whether you grab one from the store or roll your own, a thinner crust gets crisp in the oven and doesn't compete with the delicate toppings.
- Unsalted butter: Melting it with garlic creates a fragrant base that seeps into the dough, so use real butter, not margarine.
- Garlic cloves: Fresh minced garlic blooms in the warm butter and perfumes the whole kitchen, dried just won't give you that same aromatic punch.
- Fresh parsley: A small handful adds a bright herbal note, but if you skip it, the pizza still shines.
- Ricotta cheese: Look for whole milk ricotta, it spreads more easily and tastes richer than the part skim kind.
- Fresh spinach: It wilts down to almost nothing, so don't be shy with the amount, and rough chops work better than baby leaves here.
- Olive oil: Just enough to coax the spinach into tender submission without making it slick.
- Salt and black pepper: Season the spinach while it cooks so the flavor gets locked in, not sprinkled on top as an afterthought.
- Shredded mozzarella: It melts into those beautiful bubbly patches, use low moisture for less sogginess.
- Grated Parmesan: A salty, nutty finish that crisps up in the oven and adds depth the mozzarella can't give alone.
- Red pepper flakes: Optional but wonderful if you like a tiny kick that wakes up the creamy ricotta.
Instructions
- Heat your oven high and hot:
- Crank it to 475°F and slide your pizza stone or baking sheet inside while it preheats. This ensures your crust gets crispy on the bottom instead of pale and floppy.
- Wilt the spinach quickly:
- Warm olive oil in a skillet over medium heat, toss in the spinach with a pinch of salt, and stir until it collapses into soft green ribbons, about 2 to 3 minutes. Transfer it to a plate so it stops cooking.
- Make the garlic butter:
- Melt butter gently in a small saucepan, add minced garlic, and let it sizzle just until fragrant, about a minute. Stir in parsley if you have it, then take it off the heat before the garlic browns.
- Brush the crust:
- Lay your pizza crust on parchment paper and use a pastry brush to coat the entire surface with garlic butter, getting into the edges. This step is non negotiable, it's where all the flavor starts.
- Dollop the ricotta:
- Drop spoonfuls of ricotta all over the crust, leaving a narrow border so the edges can puff and brown. Don't spread it smooth, the rustic blobs are part of the charm.
- Layer the spinach:
- Scatter the cooled sautéed spinach evenly across the ricotta, then grind fresh black pepper over everything.
- Add the cheeses:
- Sprinkle mozzarella and Parmesan on top, and if you like heat, dust it with red pepper flakes. The cheeses will melt together into a glorious tangle.
- Bake until golden:
- Slide the pizza, still on its parchment, onto the hot stone or sheet and bake for 12 to 15 minutes. You'll know it's ready when the crust turns golden and the cheese bubbles and browns in spots.
- Cool briefly before slicing:
- Pull it out and let it rest for a couple of minutes so the cheeses set just enough to cut clean slices. Serve it warm, not screaming hot.
Pin One evening I served this at a small gathering, and my friend who claims to hate ricotta went back for seconds without realizing what he was eating. When I told him later, he just shrugged and said maybe he only hated it cold on crackers. That's the magic of warm ricotta on crispy dough, it converts the skeptics. Food has a way of rewriting opinions when it's made with a little care.
Choosing Your Crust
Store bought thin crusts are a lifesaver on busy nights, and honestly, some of them are fantastic if you brush them with garlic butter and bake them hot. If you have time to make dough from scratch, go for it, but don't let perfectionism keep you from enjoying this pizza. I've used naan, pita, and even flatbread in a pinch, and every version turned out delicious. The toppings are forgiving enough to make almost any base work.
Customizing the Toppings
This pizza is a gentle canvas for whatever you have on hand or whatever sounds good in the moment. I've tucked in sun dried tomatoes, caramelized onions, and even leftover roasted mushrooms, and each time it felt like a brand new recipe. Thinly sliced red onion adds a sharp bite that cuts through the creaminess, and artichoke hearts bring a briny contrast that's hard to beat. Just remember to keep it light, too many toppings and the crust won't crisp properly.
Serving Suggestions
I like to slice this into six pieces instead of eight so each slice feels substantial, and I serve it with a simple arugula salad dressed in lemon and olive oil. The peppery greens and bright acid balance the richness of the cheese without overwhelming your palate. A chilled glass of Pinot Grigio or sparkling water with a squeeze of lime makes it feel like a proper meal, not just pizza night.
- Pair it with a crisp green salad to add freshness and crunch.
- Serve alongside roasted vegetables if you want to make it a heartier spread.
- Leftovers reheat beautifully in a hot skillet, which crisps the bottom better than a microwave ever could.
Pin This pizza has become my go to whenever I want something comforting but not heavy, something that feels special without requiring a trip to three different stores. It's proof that simple ingredients, when treated with a little attention, can turn an ordinary evening into something worth remembering.
Recipe Q&A
- → Can I make the pizza crust from scratch?
Yes, homemade pizza dough works wonderfully for this dish. Prepare your dough ahead of time and let it rise according to your preferred recipe. Shape it into a thin 12-inch crust just before topping and baking.
- → How do I prevent the crust from becoming soggy?
The key is fully wilting and cooling the spinach before adding it to the pizza, which removes excess moisture. Additionally, brush the crust thoroughly with garlic butter to create a protective layer and use a preheated pizza stone for maximum crispness.
- → What cheese can I substitute for ricotta?
Mascarpone, goat cheese, or cream cheese are excellent alternatives to ricotta. Each will provide a different flavor profile while maintaining the creamy texture that defines this pizza.
- → Can I add meat to this pizza?
Absolutely. Crispy pancetta, prosciutto, or Italian sausage complement the spinach and ricotta beautifully. Add cooked meat after the ricotta but before the mozzarella.
- → How should I store leftover pizza?
Store cooled pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes until warmed through and cheese is melted again.
- → Is this suitable for gluten-free diets?
Yes, simply use a gluten-free pizza crust. Many quality store-bought gluten-free options are available, or prepare homemade gluten-free dough using appropriate flour blends.