Save to Pinterest My kitchen window was cracked open one April evening when the smell of garlic butter hit the air, and my neighbor actually knocked to ask what I was making. That was the night I learned that spinach and ricotta on pizza crust could feel more exciting than any delivery box. The combination sounded plain on paper, but one bite told a different story. I had been skeptical about white pizza until then, always loyal to tomato sauce. This recipe turned me around completely.
I made this for a small dinner party once, and two friends who claimed they didn't like spinach went back for seconds. One of them admitted she had been picking spinach out of dishes her whole life. Watching her change her mind over a slice of pizza felt like a tiny victory. The key was the way the spinach wilted just enough to lose its bitter edge, tucked under melted mozzarella. That night, the pizza disappeared before I could even plate the salad.
Ingredients
- Thin pizza crust: Whether you buy it or make it, a thin crust crisps up beautifully in a hot oven and lets the toppings shine without feeling doughy.
- Unsalted butter: You control the salt level this way, and it blends smoothly with garlic for a fragrant base that soaks into the dough.
- Garlic cloves: Fresh garlic makes all the difference, turning simple butter into something aromatic and complex in just one minute of heat.
- Fresh parsley: Optional, but it adds a bright, herbal note that cuts through the richness and makes the garlic butter feel restaurant quality.
- Ricotta cheese: Creamy and mild, it melts into soft clouds on the pizza and provides a gentle contrast to sharper cheeses.
- Fresh spinach: It wilts down quickly, concentrating its flavor, and pairs naturally with ricotta like they were meant to share a plate.
- Olive oil: A good quality oil helps the spinach cook evenly and adds a subtle fruity undertone to the greens.
- Salt and black pepper: Simple seasonings that bring out the natural flavors in the spinach and cheeses without overpowering them.
- Shredded mozzarella: It melts into stretchy, golden layers that hold everything together and add that classic pizza pull.
- Grated Parmesan: A little goes a long way, adding a nutty, salty punch that deepens the overall flavor.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that wakes up the palate without making it spicy.
Instructions
- Heat the oven:
- Preheat to 475°F and let a pizza stone or baking sheet warm inside. This step ensures a crispy bottom crust that doesn't turn soggy under the toppings.
- Wilt the spinach:
- Heat olive oil in a skillet over medium heat, then add spinach and a pinch of salt. Stir gently until it wilts and shrinks, about 2 to 3 minutes, then transfer to a plate.
- Make garlic butter:
- Melt butter in a small saucepan over low heat, add minced garlic, and cook for one minute until fragrant. Stir in parsley if you have it, then take it off the heat.
- Brush the crust:
- Lay your pizza crust on parchment paper and brush garlic butter all over the surface. This creates a flavorful barrier that keeps the crust from getting too wet.
- Add ricotta:
- Spoon dollops of ricotta evenly across the crust, leaving a small border around the edge. The ricotta will spread slightly as it bakes, so don't worry about perfect coverage.
- Layer the spinach:
- Scatter the wilted spinach over the ricotta, distributing it evenly. Sprinkle black pepper over everything to add a little bite.
- Top with cheese:
- Sprinkle mozzarella and Parmesan over the spinach, then add red pepper flakes if you like a hint of heat. The cheeses will melt together into a bubbly, golden layer.
- Bake the pizza:
- Slide the parchment with the pizza onto the hot stone or baking sheet. Bake for 12 to 15 minutes, watching for a golden crust and bubbling cheese.
- Cool and slice:
- Remove the pizza from the oven and let it rest for two minutes. This helps the cheeses set slightly, making slicing cleaner and easier.
Save to Pinterest One Saturday afternoon, I made this pizza for lunch and ate it on the back porch while reading a book. The combination of creamy ricotta, garlicky crust, and the slight bitterness of spinach felt comforting in a way that made me slow down. It wasn't fancy or complicated, but it tasted intentional. That's when I realized some of the best meals are the ones you make just for yourself, with no pressure or audience.
Choosing Your Crust
Store bought crusts save time and work beautifully if you pick a thin style that crisps up in high heat. I've used whole wheat versions that added a nutty depth, and gluten free crusts that held up surprisingly well. If you make dough from scratch, let it come to room temperature before stretching so it doesn't shrink back stubbornly. A little olive oil on your hands prevents sticking and adds extra flavor to the edges. The crust is your foundation, so choose one that makes you excited to build on it.
Perfecting the Garlic Butter
The first time I made garlic butter, I burned the garlic by rushing it over medium high heat, and the whole batch tasted bitter. Now I keep the flame low and watch carefully, pulling it off the heat the moment it smells sweet and toasty. Fresh garlic releases its flavor quickly, so one minute is truly enough. If you add parsley, chop it finely so it blends in rather than clumping. This simple mixture transforms plain dough into something that smells like an Italian bakery.
Serving and Pairing Ideas
This pizza pairs beautifully with a crisp green salad dressed in lemon vinaigrette, the acidity cuts through the richness and refreshes your palate between slices. A glass of chilled Pinot Grigio complements the garlic and cheese without overpowering the delicate spinach. For a heartier meal, serve it alongside roasted vegetables or a simple tomato soup. Leftovers reheat well in a hot skillet, which re crisps the crust better than a microwave ever could.
- Add thinly sliced red onion or sun dried tomatoes before baking for extra layers of flavor.
- Drizzle a little balsamic glaze over the finished pizza for a sweet and tangy contrast.
- Serve with crushed red pepper on the side so everyone can adjust the heat to their liking.
Save to Pinterest This pizza has become one of those recipes I turn to when I want something satisfying without a lot of fuss. It feels special enough for company but easy enough for a quiet weeknight, and that balance is rare.
Recipe Questions & Answers
- → Can I make the dough from scratch instead of using store-bought?
Absolutely. Prepare your homemade pizza dough in advance and let it rise according to your preferred method. Roll it out to a 12-inch circle, then proceed with brushing garlic butter and adding toppings as directed.
- → How do I prevent the spinach from making the pizza soggy?
Sauté the spinach until just wilted and transfer it to a plate to cool before layering. This removes excess moisture. Patting it dry with a clean kitchen towel also helps minimize water content.
- → What's the best way to achieve a golden, crispy crust?
Preheat your pizza stone or baking sheet in a 475°F oven for at least 15 minutes before baking. This ensures immediate heat contact with the crust. Bake for 12-15 minutes until the bottom is crispy and the cheese bubbles.
- → Can I prepare this pizza ahead of time?
Yes. Assemble the pizza completely on parchment paper, cover loosely with plastic wrap, and refrigerate for up to 4 hours. Add 2-3 minutes to the baking time if baking directly from cold.
- → What are good substitutions for the toppings?
Try sun-dried tomatoes, thinly sliced red onion, roasted garlic, or pine nuts for added flavor. Fresh herbs like basil or oregano work wonderfully. For non-vegetarian options, consider prosciutto or crispy pancetta.
- → How should I store leftovers?
Store cooled pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness, or enjoy cold the next day.