Spinach Ricotta Pizza

My neighbor brought over a slice one Saturday afternoon, still warm from her oven, and I couldn't stop thinking about how something so simple could taste that bright and fresh. The garlic butter had soaked into every tiny air pocket of the crust, and the ricotta was so creamy it almost melted into the spinach. I asked for the basic idea, scribbled it on a napkin, and made my own version that same night. It's become my go-to whenever I want pizza that feels a little more grown-up without any fuss.

The first time I made this for friends, I was worried it might seem too plain compared to the usual pepperoni and sausage crowd-pleasers. But everyone kept going back for seconds, and one friend even took a photo before we'd finished the first slice. There's something about the way the ricotta gets those little golden edges in the oven that makes it look as good as it tastes. Now it's the pizza I make when I want to impress without pretending I'm a professional chef.

Ingredients

• Thin pizza crust: A good thin crust gets crispy on the bottom and stays tender enough to fold, and using store-bought saves you time without sacrificing much.
• Unsalted butter: This is the base of your garlic butter, and using unsalted lets you control the seasoning so it doesn't get too salty with the cheeses.
• Garlic cloves: Fresh garlic makes all the difference here, it blooms in the butter and perfumes the whole pizza with that warm, savory aroma.
• Fresh parsley: A handful of chopped parsley brightens the garlic butter and adds a tiny pop of color, though you can skip it if you don't have any.
• Ricotta cheese: Look for whole-milk ricotta if you can, it's creamier and richer than part-skim and holds up better in the oven.
• Fresh spinach: Baby spinach works great because it wilts down quickly and doesn't release too much water, just a quick sauté and it's ready.
• Olive oil: A drizzle in the pan keeps the spinach from sticking and adds a subtle fruity note that complements the garlic.
• Salt and black pepper: Season the spinach while it cooks so the flavor gets into every leaf, then add a pinch of pepper on top for a little bite.
• Shredded mozzarella: This melts into those beautiful stretchy strands and adds the classic pizza cheese pull everyone loves.
• Grated Parmesan: A sprinkle on top gives you those nutty, salty bits that crisp up in the oven and add depth.
• Red pepper flakes: Just a pinch if you like a hint of heat, it wakes up the creamy ricotta without overpowering anything.

Instructions

Heat the oven:

Preheat your oven to 475°F and slide a pizza stone or baking sheet inside while it heats. This gives you a hot surface that crisps the bottom of the crust right away.

Sauté the spinach:

Warm a skillet over medium heat, add the olive oil, then toss in the spinach with a quarter teaspoon of salt. Stir until it just wilts, about two or three minutes, then transfer it to a plate so it stops cooking.

Make the garlic butter:

Melt the butter in a small saucepan over low heat, add the minced garlic, and let it sizzle gently for about a minute until it smells amazing. Stir in the parsley if you're using it, then take it off the heat.

Brush the crust:

Lay your pizza crust on a sheet of parchment paper and use a pastry brush to coat the whole surface with garlic butter, right to the edges. This is what makes the crust taste like garlic bread.

Add the ricotta:

Drop spoonfuls of ricotta all over the crust, leaving a little border around the edge. You don't need to spread it smooth, those dollops will melt and settle as it bakes.

Layer the spinach:

Scatter the sautéed spinach evenly over the ricotta, then grind a little black pepper on top. The pepper adds a subtle warmth that plays nicely with the creamy cheese.

Top with cheese:

Sprinkle the mozzarella and Parmesan over everything, and add a pinch of red pepper flakes if you want a gentle kick. The cheeses will melt together into a golden, bubbly layer.

Bake the pizza:

Slide the pizza, still on the parchment, onto the hot stone or baking sheet and bake for twelve to fifteen minutes. You're looking for a golden crust and cheese that's bubbling and just starting to brown in spots.

Cool and slice:

Pull the pizza out and let it sit for a couple of minutes before you cut it. This gives the cheese a chance to set just a little so it doesn't slide off in a molten mess.

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One evening I made this for my sister, who usually picks off any green vegetable she can find, and she ate two slices without complaining once. She said the spinach didn't taste like spinach when it was mixed with all that ricotta and garlic, and I decided that was the best compliment I'd ever gotten. It's funny how a little bit of butter and cheese can turn skeptics into fans.

Choosing Your Crust

If you have time and energy, homemade dough is lovely, but honestly a good store-bought thin crust is perfectly fine and saves you a lot of work. Look for one that's parbaked or fresh from the bakery section, not the freezer aisle, because those tend to have a better texture. I've also used naan in a pinch, and it works beautifully as a quick flatbread-style pizza. The key is to make sure whatever you use is thin enough to get crispy in a hot oven. Thick crusts don't work as well here because they overwhelm the delicate toppings.

Getting the Cheese Right

Ricotta can vary a lot depending on the brand, some are wet and loose while others are thick and almost dry. If yours seems watery, spoon it into a fine-mesh strainer and let it drain for ten minutes before you use it. Whole-milk ricotta has the best flavor and texture, but part-skim works if that's what you have. The mozzarella should be the low-moisture kind, not fresh mozzarella, because fresh releases too much liquid and makes everything soggy. Parmesan adds that sharp, nutty finish, so don't skip it even if it seems like a small amount.

Serving and Pairing Ideas

This pizza is light enough that you can serve it with a simple arugula salad dressed in lemon and olive oil, and it feels like a complete meal. A crisp white wine like Pinot Grigio or Sauvignon Blanc is perfect alongside, cutting through the richness of the cheese. If you want to make it a little heartier, add some thinly sliced red onion or a handful of sun-dried tomatoes before baking. I've also thrown on a few cherry tomatoes in the last five minutes of baking, and they burst and add little pockets of sweetness.

• Serve it warm, not piping hot, so the flavors have a chance to settle and you don't burn your mouth.
• Leftovers reheat well in a hot oven or toaster oven, much better than the microwave which makes the crust chewy.
• If you're feeding kids, you can leave off the red pepper flakes and parsley, and they'll still love it.

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This pizza has become my answer to those nights when I want something homemade but don't want to spend an hour in the kitchen. It tastes special, looks impressive, and somehow always disappears faster than I expect.

Recipe FAQs

→ Can I make the pizza crust from scratch?

Absolutely. Use your favorite pizza dough, allowing adequate rising time if making it fresh. The store-bought option saves time, but homemade dough adds depth. Aim for a thin crust around 12 inches in diameter.

→ How do I prevent the crust from getting soggy?

Ensure the spinach is properly wilted and excess moisture is removed before topping. Brush the crust with garlic butter to create a protective barrier, and use a preheated pizza stone or baking sheet for crispy results.

→ What's the best way to distribute ricotta evenly?

Dollop spoonfuls of ricotta across the crust, leaving a small border. Don't spread it smoothly—the small mounds create pockets of creamy cheese throughout the pizza for better texture distribution.

→ Can I add other vegetables to this pizza?

Yes. Thinly sliced red onions, sun-dried tomatoes, or roasted mushrooms work beautifully. Add them before baking to ensure proper cooking. Avoid watery vegetables that may release excess moisture.

→ How long can I store leftovers?

Refrigerate leftover pizza in an airtight container for up to 3 days. Reheat in a 350°F oven for about 10 minutes until the cheese softens. For longer storage, freeze for up to 2 months and bake from frozen.

→ Is this suitable for dietary restrictions?

The pizza is vegetarian by nature. Use gluten-free crust to accommodate gluten sensitivity. Vegan versions can substitute cashew ricotta and nutritional yeast, though texture will differ from traditional ricotta.