Spinach Ricotta Pizza

My brother showed up unannounced one Saturday afternoon, starving and grumpy from driving all day. I had nothing planned, just a pizza crust in the fridge and spinach I'd bought on impulse. I melted butter with garlic and suddenly the kitchen smelled like an Italian grandmother had taken over. That pizza, cobbled together from scraps, ended up being one of the best things I'd made all month.

I started making this for weeknight dinners when my usual tomato-based pizzas felt too predictable. The first time, I forgot to wilt the spinach and ended up with a soggy center and raw leaves poking out everywhere. Now I know better. Sautéing the spinach for just two minutes transforms it into something silky and concentrated, and the ricotta spreads into little clouds that brown at the edges.

Ingredients

• Thin pizza crust: Store-bought works perfectly here, look for one that feels firm and slightly dry so it crisps up fast in a hot oven.
• Unsalted butter: You need the clean, sweet base to let the garlic shine without any salty interference.
• Garlic cloves: Fresh is non-negotiable, the jarred stuff turns bitter under heat and ruins the whole garlic butter moment.
• Fresh parsley: Optional but worth it, it adds a pop of color and a tiny herbal note that rounds everything out.
• Ricotta cheese: Use whole-milk ricotta if you can find it, the creaminess makes all the difference and it melts into little pockets of richness.
• Fresh spinach: It wilts down to almost nothing, so don't worry about the volume, just make sure it's dry before you chop it.
• Olive oil: A good fruity olive oil enhances the spinach and keeps it from sticking to the skillet.
• Shredded mozzarella: This is your melty, stretchy layer that holds everything together and gives you those cheese pulls.
• Grated Parmesan: It adds a salty, nutty finish and helps the top brown beautifully.
• Red pepper flakes: Just a pinch brings a gentle warmth without making it spicy, but skip it if you're not in the mood.

Instructions

Heat the oven:

Crank it up to 475°F and let your pizza stone or baking sheet get screaming hot inside. This step is what gives you a crispy bottom instead of a sad, floppy 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 and turns bright green, about two to three minutes. Set it aside on a plate to cool so it doesn't make your pizza watery.

Make the garlic butter:

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

Prep the crust:

Lay your pizza crust on a sheet of parchment paper and brush the garlic butter all over the surface, right up to the edges. This is your flavor foundation.

Add the ricotta:

Drop spoonfuls of ricotta evenly across the crust, leaving a small border. Don't spread it smooth, the uneven dollops create texture and little crispy spots.

Layer the spinach:

Scatter the cooled sautéed spinach over the ricotta and grind some black pepper on top. The pepper cuts through the richness beautifully.

Finish with cheese:

Sprinkle mozzarella and Parmesan over everything, and add a pinch of red pepper flakes if you want a hint of heat. Don't overload it or the crust won't crisp.

Bake:

Slide the parchment with the pizza onto your hot stone or sheet and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling with brown spots. Watch it closely in the last few minutes.

Cool and slice:

Pull it out, let it sit for two minutes so the cheese sets slightly, then slice and serve. Skipping the rest makes it hard to cut cleanly.

Save to Pinterest

The night my brother ate three slices and asked for the recipe, I realized this pizza had crossed over from weeknight experiment to something worth sharing. He's not the type to ask for recipes. It's light enough that you don't feel stuffed, but rich enough that it feels like a treat, and somehow that balance makes it perfect for almost any mood or occasion.

Choosing Your Crust

I've used store-bought thin crusts, homemade dough rolled paper-thin, even whole-wheat versions when I'm feeling virtuous. The key is making sure it's not too thick or doughy, because this pizza is all about balance. A thicker crust competes with the delicate ricotta and spinach instead of supporting them. If you're using homemade dough, let it come to room temperature before stretching so it doesn't snap back and fight you.

Garlic Butter Variations

Once you've made the basic garlic butter, you can play with it endlessly. I've added a squeeze of lemon juice for brightness, swapped parsley for fresh basil, even stirred in a tiny pinch of crushed rosemary when I had some lying around. The butter is forgiving and takes on whatever herb or citrus note you throw at it. Just don't let the garlic brown or it turns bitter and ruins the whole thing.

Serving and Pairing Ideas

This pizza shines alongside a simple arugula salad dressed with lemon and olive oil, the peppery greens cut through the creamy cheese perfectly. I've also served it with a chilled glass of Pinot Grigio or Sauvignon Blanc, the acidity in the wine makes each bite feel lighter. If you're feeding a crowd, slice it into smaller squares and serve it as an appetizer, it disappears fast.

• Add thinly sliced red onion or sun-dried tomatoes before baking for extra flavor
• Leftovers reheat beautifully in a hot skillet to re-crisp the bottom
• Try a drizzle of hot honey over the finished pizza for a sweet-savory twist

Save to Pinterest

This pizza has become my go-to when I want something that feels special without the fuss. It's proof that you don't need a long ingredient list or hours of work to make something worth remembering.

Recipe Questions & Answers

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw it completely and squeeze out excess moisture before sautéing to prevent a watery pizza. You'll need about 1 cup thawed spinach to replace 2 cups fresh.

→ What's the best way to prevent a soggy crust?

Use a preheated pizza stone or baking sheet for even heat distribution. Ensure your spinach is well-wilted and any excess moisture is removed. The garlic butter brushed on the crust also creates a moisture barrier.

→ Can I make the dough from scratch?

Absolutely. Use your favorite pizza dough recipe and let it rise according to instructions. Stretch or roll it to a thin 12-inch round before brushing with garlic butter and adding toppings.

→ What wine pairs well with this pizza?

Pinot Grigio is recommended for its crisp acidity and light body. Alternatively, try Vermentino, Sauvignon Blanc, or a light rosé to complement the creamy ricotta and fresh spinach.

→ How do I store leftovers?

Place cooled pizza slices in an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until warmed through, or enjoy cold as a light lunch.

→ Can I add other vegetables to this pizza?

Definitely. Thinly sliced red onions, sun-dried tomatoes, roasted mushrooms, or artichoke hearts complement the spinach and ricotta beautifully. Add them before baking for best results.