Pin It My kitchen window was cracked open one spring evening when the smell of garlic butter hit the air and my neighbor actually knocked to ask what I was making. I had just brushed it over a thin crust, and the ricotta was sitting in a bowl, waiting. That pizza became my go-to whenever I wanted something that felt indulgent but didn't weigh me down. It's become the dish I make when I want to impress without the fuss.
I made this for a small dinner party once, and someone asked if I had ordered it in. The crust had puffed up just right, the spinach was tucked into pockets of melted ricotta, and the Parmesan had crisped at the edges. Everyone went quiet for the first few bites. Later, one friend texted me for the recipe, and I realized I'd created something worth sharing.
Ingredients
- Thin pizza crust: The base of everything, and a good one makes all the difference. If you're using store-bought, look for one that's pliable and not too thick.
- Unsalted butter: This becomes the garlic butter that soaks into the dough and adds richness without overpowering the toppings.
- Garlic cloves: Freshly minced garlic is key here. It blooms in the butter and perfumes the whole pizza.
- Fresh parsley: Optional but lovely. It adds a pop of color and a hint of freshness to the garlic butter.
- Ricotta cheese: Creamy, mild, and slightly sweet. Use whole milk ricotta if you can, it spreads better and tastes richer.
- Fresh spinach: Wilts down quickly and brings a gentle earthiness. Don't skip the sauté, raw spinach releases too much water.
- Olive oil: For cooking the spinach. A good quality olive oil will add a fruity undertone.
- Salt and black pepper: Simple seasonings that let the other flavors shine without competing.
- Shredded mozzarella cheese: Melts beautifully and gives you those stretchy cheese pulls everyone loves.
- Grated Parmesan cheese: Adds a salty, nutty finish and crisps up in the oven.
- Red pepper flakes: A pinch adds warmth and a tiny kick, but it's completely optional.
Instructions
- Preheat your oven high:
- Set it to 475°F and let a pizza stone or baking sheet heat up inside. This ensures your crust gets crispy on the bottom instead of soggy.
- Sauté the spinach:
- Heat olive oil in a skillet and toss in the spinach with a bit of salt. It wilts fast, just 2 to 3 minutes, then set it aside to cool so it doesn't make the pizza wet.
- Make the garlic butter:
- Melt butter gently, add minced garlic, and let it sizzle for about a minute until it smells incredible. Stir in parsley if you're using it, then take it off the heat.
- Brush the crust:
- Lay your pizza dough on parchment paper and brush the garlic butter all over the surface. Don't be shy, this is where a lot of the flavor lives.
- Add the ricotta:
- Drop spoonfuls of ricotta across the crust, leaving a little border around the edge. It doesn't need to be perfect, rustic looks better anyway.
- Layer the spinach:
- Scatter the cooled spinach evenly over the ricotta and give it a few grinds of black pepper. The pepper really wakes up the creamy cheese.
- Top with cheeses:
- Sprinkle mozzarella and Parmesan over everything, then add red pepper flakes if you want a little heat. The cheeses will melt together into a golden blanket.
- Bake until bubbly:
- Slide the pizza, still on the parchment, onto your hot stone or sheet. Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling and starting to brown.
- Cool and slice:
- Let it sit for a couple of minutes after pulling it out. This helps the cheese set just enough so your slices don't slide apart.
Pin It One Saturday afternoon, I sliced into this pizza while my sister sat at the counter flipping through a magazine. She took a bite, paused, then said it tasted like vacation. I'm still not sure what she meant exactly, but I think it was the garlic and the lightness of it all. It felt easy, warm, and a little bit special without trying too hard.
Choosing Your Crust
I've tried this recipe with store-bought dough, pre-baked crusts, and homemade versions, and all of them work. The trick is making sure the crust is thin enough to crisp up but sturdy enough to hold the toppings. If you're using a refrigerated dough, let it come to room temperature before stretching it out. That makes it easier to shape and less likely to shrink back in the oven.
Getting the Spinach Right
Fresh spinach wilts down to almost nothing, so don't be alarmed when two cups turn into a small handful. I learned the hard way not to add it raw because it releases water as it bakes and turns everything underneath into a soggy mess. A quick sauté with olive oil and salt is all it needs. If you want to use frozen spinach, thaw it completely and squeeze out every bit of liquid before adding it to the pizza.
Serving and Pairing Ideas
This pizza is light enough that it pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. I've served it alongside roasted vegetables, and it also goes well with a glass of chilled white wine like Pinot Grigio or Sauvignon Blanc. If you want to bulk it up, add some thinly sliced red onion or a handful of sun-dried tomatoes before baking.
- Serve it warm, right out of the oven, when the cheese is still gooey.
- Leftovers reheat well in a hot oven or skillet, not the microwave.
- Try drizzling a little balsamic glaze over the top just before serving for a sweet tangy finish.
Pin It This pizza has become one of those recipes I return to when I want something comforting but not heavy, impressive but not stressful. I hope it finds a spot in your rotation too.
Recipe FAQs
- → Can I make the pizza dough from scratch?
Absolutely. You can prepare homemade pizza dough ahead of time or use store-bought for convenience. If making from scratch, allow time for rising before assembling your pizza.
- → How do I prevent a soggy crust?
Pre-heat your pizza stone or baking sheet thoroughly, and sauté the spinach until just wilted to remove excess moisture. Don't over-wet the greens, and use the garlic butter to create a protective layer before adding wet ingredients.
- → What can I substitute for ricotta cheese?
Goat cheese, mascarpone, or a mixture of cream cheese and cottage cheese work well as alternatives. Adjust seasoning as needed since different cheeses have varying salt levels.
- → Is this vegetarian-friendly?
Yes, this pizza is completely vegetarian. It's loaded with spinach, ricotta, and cheeses. Always verify that your crust and cheese products meet your dietary requirements.
- → How should I serve this pizza?
Serve fresh from the oven with a crisp green salad on the side. A glass of Pinot Grigio pairs beautifully with the creamy, herbaceous flavors. Let the pizza cool for 2 minutes before slicing.
- → Can I prepare this ahead of time?
Yes, you can assemble the pizza up to the baking step and refrigerate for several hours. Add a few extra minutes to the baking time if baking straight from the refrigerator.