Spinach Ricotta Pizza

My oven was broken for three days last spring, and when it finally roared back to life, this pizza was the first thing I made. The smell of garlic butter hitting that hot crust made my neighbor knock on the door to ask what I was cooking. Spinach and ricotta might sound fancy, but it's really just an excuse to eat cheese on bread with a clear conscience. I've made it at least a dozen times since, tweaking the garlic, adding more pepper, sometimes sneaking in a handful of arugula. It never gets old.

I made this for a friend who claimed she didn't like ricotta, and she ate three slices without saying a word. Halfway through, she looked up and admitted she might have been wrong about cheese her whole life. We sat on the kitchen floor with paper plates, laughing about how sometimes the best meals don't need a table. That night, this pizza became more than dinner. It became proof that simple food, made with a little care, can change someone's mind.

Ingredients

• Thin pizza crust: Store-bought works beautifully here, but if you have homemade dough resting in the fridge, use it without guilt.
• Unsalted butter: This is your flavor base, melted low and slow so the garlic doesn't burn and turn bitter.
• Garlic cloves: Mince them fine, fresh is essential, and two cloves is just enough to perfume the whole pizza without overwhelming the ricotta.
• Fresh parsley: Optional but worth it, the green flecks add a pop of color and a whisper of freshness.
• Ricotta cheese: The creamy, mild star of the show, look for whole milk ricotta if you can find it.
• Fresh spinach: It wilts down to almost nothing, so don't be shy with the handful, and rough chops are fine.
• Olive oil: A drizzle in the pan keeps the spinach from sticking and adds a subtle richness.
• Salt and black pepper: Season in layers, a pinch for the spinach, a crack of pepper over the ricotta.
• Shredded mozzarella: Melts into those beautiful golden bubbles, low-moisture works best for a crisp finish.
• Grated Parmesan: Adds a sharp, salty finish that cuts through the creamy ricotta.
• Red pepper flakes: A pinch is all you need if you like a gentle kick of heat at the end of each bite.

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Heat the oven high:

Preheat to 475°F and slide a pizza stone or baking sheet inside to get screaming hot. This step is the secret to a crisp, not soggy, 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 collapses into itself, about 2 to 3 minutes. Transfer it to a plate and let it cool while you prep everything else.

Make the garlic butter:

Melt butter in a small saucepan over low heat, add minced garlic, and let it sizzle gently for a minute until it smells like heaven. Stir in parsley if you're using it, then pull 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 where the magic starts.

Dollop the ricotta:

Spoon ricotta in small mounds across the crust, leaving a little border so the edges can puff and brown. Don't spread it smooth, the uneven texture is part of the charm.

Add the spinach:

Scatter the cooled spinach over the ricotta, then crack some black pepper over the top. The pepper catches the heat and releases its bite.

Finish with cheese:

Sprinkle mozzarella and Parmesan evenly, and if you want a little heat, add a pinch of red pepper flakes now.

Bake until golden:

Slide the pizza, still on the parchment, onto the hot stone or sheet and bake for 12 to 15 minutes. You'll know it's ready when the crust is golden and the cheese is bubbling with brown spots.

Cool and slice:

Let the pizza rest for 2 minutes before cutting into it. This gives the ricotta a chance to set just enough so it doesn't slide off the slice.

Save

One evening, I sliced this pizza into squares instead of wedges and served it at a small gathering. People stood around the counter, talking and reaching for pieces without sitting down. It became one of those rare meals where no one checked their phone. The combination of creamy ricotta and garlicky crust made everyone slow down just a little. Food like this doesn't need an occasion, it creates one.

Choosing Your Crust

Store-bought crusts have come a long way, and there's no shame in using one when time is tight. I keep a couple in the freezer for nights when I need dinner fast but still want it to feel homemade. If you do have time, a simple homemade dough with just flour, water, yeast, and salt will give you a chewier, more flavorful base. Whole-wheat or gluten-free crusts work well here too, just watch the baking time since they can brown faster.

Adjusting the Toppings

This recipe is forgiving and loves a little improvisation. I've added thinly sliced red onion for sweetness, sun-dried tomatoes for tang, and even a handful of arugula after baking for a peppery bite. If you're not a spinach fan, try kale or Swiss chard, just make sure to remove any thick stems first. A drizzle of balsamic glaze after baking can add a sweet-tart finish that surprises people in the best way.

Serving and Pairing

This pizza is light enough that it pairs beautifully with a crisp green salad dressed in lemon and olive oil. I like to serve it with a glass of Pinot Grigio or sparkling water with a wedge of lime if I'm keeping things casual. Leftovers, if there are any, reheat well in a hot oven for a few minutes, much better than the microwave. Sometimes I'll eat a cold slice straight from the fridge for breakfast, and I'm not sorry about it.

• If feeding a crowd, double the recipe and bake two pizzas back to back.
• Let guests customize their slices with extra red pepper flakes, fresh basil, or a drizzle of honey for contrast.
• This also works as an appetizer if you cut it into smaller squares and serve it on a wooden board.

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Save

This pizza has a way of making ordinary weeknights feel a little special. I hope it finds a place in your rotation, whether you're cooking for yourself or sharing it with someone who needs a good meal and a moment to slow down.

Recipe FAQ

→ Can I make the pizza crust from scratch?

Absolutely. You can use your favorite homemade pizza dough recipe, allowing time for rising if needed. A thin crust works best for this topping combination to avoid sogginess.

→ How do I prevent the crust from becoming soggy?

Sauté the spinach until just wilted and transfer it to a plate to cool and release excess moisture. Brushing the crust with garlic butter creates a protective barrier. Using a preheated pizza stone also helps achieve crispness.

→ What can I substitute for ricotta cheese?

Mascarpone, goat cheese, or a mixture of cream cheese and grated Parmesan work well as alternatives. Adjust quantities based on the cheese's creaminess and saltiness.

→ How long can I store leftovers?

Store cooled pizza in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for 5-7 minutes to restore crispness, or enjoy cold as a salad topping.

→ Can I add meat to this pizza?

Yes. Crumbled pancetta, prosciutto, or sautéed Italian sausage complement the spinach and ricotta beautifully. Add cooked meat after the ricotta layer and before the final cheese topping.

→ What wine pairs well with this pizza?

A crisp Pinot Grigio or Vermentino pairs excellently with the creamy ricotta and garlic flavors. For red wine lovers, a light Chianti or Barbera also works nicely.