Spinach Ricotta Pizza

My neighbor knocked on my door one Thursday evening holding a bag of fresh spinach from her garden, wilting fast in the summer heat. I had pizza dough thawing on the counter and a tub of ricotta left from lasagna earlier that week. What started as improvisation turned into one of those happy accidents that becomes a regular rotation. The garlic butter was a last-minute idea, and now I can't imagine this pizza without it.

I made this for my sister when she visited last fall, skeptical that a white pizza could satisfy her pepperoni loyalty. She ate three slices standing at the counter, then asked me to write down the recipe on a napkin. Now she texts me photos every time she makes it, usually with some creative addition like caramelized onions or roasted red peppers. It's become our unofficial sister recipe.

Ingredients

• Thin pizza crust: Store-bought works beautifully here, just let it come to room temperature for easier handling and a better bake.
• Unsalted butter: You control the salt level this way, and it melts into the garlic without any harshness.
• Garlic cloves: Fresh minced garlic is non-negotiable, the jarred stuff tastes flat and won't perfume your kitchen the same way.
• Fresh parsley: Optional but adds a bright herbal note that cuts through the richness.
• Ricotta cheese: Use whole-milk ricotta for creaminess, the low-fat kind can turn grainy when baked.
• Fresh spinach: It cooks down dramatically, so don't be shy with the量, two cups raw becomes just enough cooked.
• Olive oil: A good quality oil makes the spinach taste vibrant instead of bland.
• Mozzarella cheese: Shredded melts evenly and gives you those golden bubbly spots everyone fights over.
• Parmesan cheese: Grated fresh right before using, it adds a nutty sharpness that balances the mild ricotta.
• Red pepper flakes: Just a pinch wakes up the whole pizza without making it spicy.

Instructions

Heat your oven hot:

Preheat to 475°F and let that pizza stone or baking sheet get screaming hot inside for at least 15 minutes. This step is what gives you a crispy bottom instead of a soggy one.

Wilt the spinach:

Heat olive oil in a skillet over medium heat, toss in the spinach with a bit of salt, and stir just until it collapses and turns bright green, about 2 to 3 minutes. Transfer it to a plate so it stops cooking and doesn't get mushy.

Make the garlic butter:

Melt butter gently in a small saucepan, add minced garlic, and let it sizzle for a minute until your kitchen smells incredible. Stir in parsley if you're using it, then take it off the heat before the garlic browns.

Brush the crust:

Lay your pizza dough on parchment paper and brush every inch with that garlic butter, right to the edges. This creates a flavorful barrier and keeps the crust from getting soggy under the ricotta.

Dollop the ricotta:

Drop spoonfuls of ricotta all over the crust, leaving a small border, and don't worry about spreading it smooth. Those little peaks and valleys catch cheese and create texture.

Layer the spinach:

Scatter the cooled spinach evenly over the ricotta, then grind fresh black pepper over the top. The pepper adds a gentle bite that plays well with the creamy base.

Add the cheeses:

Sprinkle mozzarella and Parmesan over everything, then finish with a pinch of red pepper flakes if you like a little heat. Don't overload it or the crust won't crisp properly.

Bake until golden:

Slide the pizza, still on the parchment, onto your hot stone or sheet and bake for 12 to 15 minutes. You're looking for a golden crust and cheese that's bubbling with brown spots.

Rest before slicing:

Let the pizza sit for 2 minutes after pulling it out, this lets the cheese set just enough so your slices don't slide apart. Then cut and serve immediately while it's still steaming.

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There's something about pulling this pizza from the oven on a weeknight that feels like a small celebration. The garlic butter smell alone makes everyone wander into the kitchen, and the first slice, with its creamy pockets of ricotta and tender spinach, tastes like you tried way harder than you did. It's the kind of meal that makes you feel accomplished without exhausting you.

Choosing Your Crust

Store-bought dough from the refrigerated section works perfectly and saves you an hour of prep time. I've also used naan bread in a pinch, which crisps up beautifully and has a slight chew that's addictive. If you're making dough from scratch, a thin Neapolitan-style works best here since the toppings are light and you want the crust to shine through.

Customizing Your Toppings

This pizza is forgiving and loves additions. Thinly sliced red onion adds sweetness, sun-dried tomatoes bring tang, and a handful of arugula tossed on right after baking gives it a peppery freshness. I've also crumbled cooked Italian sausage on half for my husband, keeping the other half vegetarian. Just don't overload it or the crust won't cook through properly.

Serving and Pairing

I usually serve this with a simple arugula salad dressed in lemon and olive oil, the acidity cuts through the richness perfectly. A chilled Pinot Grigio or a light lager works beautifully alongside, and if you're feeding a crowd, double the recipe and bake two pizzas back to back.

• Leftovers reheat well in a hot skillet, covered, to keep the crust crispy
• You can prep the garlic butter and sauté the spinach a few hours ahead
• If you're gluten-free, swap in a GF crust and the rest stays exactly the same

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This pizza has become my answer to What's for dinner when I want something satisfying but not heavy. It's proof that simple ingredients, treated well, can feel like something special.

Frequently Asked Questions

→ Can I make the pizza dough from scratch?

Absolutely! While this uses store-bought crust for convenience, homemade dough works beautifully. Prepare your dough a few hours ahead or use a no-rise dough for speed. Allow it to rest before topping and baking.

→ How do I prevent a soggy crust?

Thoroughly sauté and drain the spinach before topping—excess moisture is the main culprit. Also, preheat your pizza stone or baking sheet to create a crispy base. Avoid adding wet ingredients directly to the dough.

→ What temperature should the oven be?

Preheat to 475°F (245°C). This high temperature cooks the pizza quickly while keeping the crust crispy and the cheese perfectly melted and bubbly within 12-15 minutes.

→ Can I prepare this ahead of time?

Yes! You can sauté the spinach and prepare the garlic butter up to 4 hours ahead. Store them separately in the refrigerator. Assemble and bake just before serving for the best texture and fresh flavor.

→ What wines pair well with this pizza?

Pinot Grigio is an excellent choice, as suggested. Alternatively, try a crisp Vermentino, Sauvignon Blanc, or even a light Chianti. The wine's acidity complements the richness of the ricotta and cheese beautifully.

→ How can I make this dish gluten-free?

Simply swap the regular pizza crust for a gluten-free alternative, available pre-made at most grocery stores. Ensure all other ingredients, especially store-bought garlic butter, are certified gluten-free if needed.