Creamy Spinach Ricotta Pizza

My neighbor knocked on my door one Thursday evening holding a bag of fresh spinach from her garden, far too much for one person. I had pizza dough thawing on the counter and a tub of ricotta I'd bought on impulse. What started as improvisation turned into something I now crave at least twice a month. The garlic butter soaking into the crust, the pockets of creamy ricotta, the slight bitterness of wilted spinach against melted cheese—it all just worked. Sometimes the best recipes are born from what's already in your kitchen and a generous neighbor.

I made this for a small dinner party last spring, and everyone assumed I'd ordered it from the Italian place downtown. One friend even asked for the restaurant name. When I admitted I'd made it in under forty minutes, the room went quiet, then erupted in requests for the recipe. It became my go-to for impressing people without actually stressing myself out. I love that it looks elegant on the table but doesn't require any fancy techniques or hard-to-find ingredients.

Ingredients

• Thin pizza crust: Store-bought works beautifully here, especially if you keep one in the freezer for nights like this. Homemade is lovely, but don't let it stop you from making this pizza.
• Unsalted butter: This becomes the base of your garlic butter, which seeps into every bite of crust. Using unsalted lets you control the saltiness since the cheeses add plenty.
• Garlic cloves: Fresh garlic sautéed in butter smells like heaven and tastes even better. Don't skip this step or use jarred garlic, the flavor just isn't the same.
• Fresh parsley: Optional, but it adds a pop of color and a hint of freshness to the garlic butter. I skip it half the time and the pizza is still perfect.
• Ricotta cheese: The star topping, creamy and mild, it melts into little pockets of richness. Whole milk ricotta has the best texture, but part-skim works if that's what you have.
• Fresh spinach: Wilting it first keeps the pizza from getting watery. Baby spinach is tender and cooks down quickly, making it ideal here.
• Olive oil: Just enough to sauté the spinach without making it greasy. A good quality olive oil adds a subtle fruity note.
• Salt and black pepper: Simple seasonings that let the other flavors shine. I always taste the spinach after sautéing and adjust from there.
• Shredded mozzarella cheese: Melts beautifully and gives you those satisfying cheese pulls. Low-moisture mozzarella works best so the crust stays crisp.
• Grated Parmesan cheese: Adds a nutty, salty finish that ties everything together. Freshly grated melts better and tastes sharper than the pre-grated stuff.
• Red pepper flakes: A pinch adds gentle heat without overpowering the creamy ricotta. I always put it on half the pizza since my partner likes it spicier than I do.

Instructions

Heat your oven hot:

Preheat to 475°F and let your pizza stone or baking sheet heat up inside. This step is crucial for getting a crisp, golden crust instead of a soggy bottom.

Wilt the spinach:

Heat olive oil in a skillet over medium heat, then add the spinach with a quarter teaspoon of salt. Stir it around until it wilts down, about two to three minutes, then transfer it to a plate to cool.

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 incredible. Stir in parsley if you're using it, then take it off the heat.

Brush the crust:

Lay your pizza crust on parchment paper and brush the garlic butter all over the surface. Don't be shy, this is what makes the crust taste amazing.

Add the ricotta:

Spoon dollops of ricotta evenly across the crust, leaving a small border around the edge. It doesn't need to be perfect, rustic looks better anyway.

Layer the spinach:

Scatter the cooled sautéed spinach over the ricotta, then grind some black pepper on top. The pepper adds a nice bite against all that creaminess.

Top with cheese:

Sprinkle mozzarella and Parmesan over everything, then add a pinch of red pepper flakes if you like a little heat. The cheeses will melt together into a bubbly golden layer.

Bake until golden:

Slide the pizza on its parchment onto the hot stone or baking sheet and bake for twelve to fifteen minutes. You'll know it's done when the crust is golden and the cheese is bubbling at the edges.

Cool and slice:

Let the pizza rest for two minutes after pulling it from the oven. This helps the cheese set just enough so your slices don't slide apart.

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One night I made this pizza after a particularly long week, and my partner said it tasted like comfort in food form. We ate it on the couch with a bottle of wine, no plates, just napkins and fingers. It reminded me that not every good meal needs to be complicated or fancy. Sometimes it's just about warm food, good company, and a crust so garlicky you can smell it from the next room.

Choosing Your Crust

I've made this pizza with store-bought dough, frozen crusts, and homemade dough, and honestly, they all work. If you're short on time, grab a pre-made crust from the bakery section or freezer aisle. If you have an extra twenty minutes, homemade dough gives you that chewy, airy texture that's hard to beat. Whole-wheat crust adds a nutty flavor, and gluten-free works surprisingly well if you bake it a few minutes longer to crisp up.

Customizing Your Toppings

This pizza is incredibly forgiving when it comes to additions. I've thrown on caramelized onions, sun-dried tomatoes, even leftover roasted mushrooms, and it's been delicious every time. Thinly sliced red onion adds a sharp bite, artichoke hearts bring a briny tang, and a drizzle of balsamic glaze after baking makes it feel restaurant-worthy. Just don't overload it or the crust won't crisp properly.

Serving and Storing

This pizza is best eaten fresh from the oven when the cheese is still gooey and the crust is crisp. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat slices in a hot skillet over medium heat to bring back that crispy bottom, or pop them in a 400°F oven for five minutes.

• Serve with a simple arugula salad dressed in lemon and olive oil.
• Pair it with a chilled glass of Pinot Grigio or Sauvignon Blanc.
• Leftover pizza makes a surprisingly good breakfast with a fried egg on top.

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This pizza has become one of those recipes I return to when I want something satisfying without spending hours in the kitchen. It's proof that simple ingredients, treated with care, can taste absolutely incredible.

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Absolutely. Fresh spinach works beautifully. Roughly chop it and sauté in olive oil until just wilted, about 2-3 minutes. Fresh spinach releases more moisture, so be sure to drain it well before adding to the pizza.

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

Use a preheated pizza stone or baking sheet for better heat distribution. Brush the crust with garlic butter before adding toppings to create a moisture barrier. Avoid over-saucing and ensure the spinach is well-drained before topping.

→ Can I make the dough from scratch?

Yes, absolutely. Use your favorite pizza dough recipe or a reliable no-rise dough. Allow it to rest for 30 minutes after shaping. A homemade crust will add wonderful flavor and texture to this dish.

→ How do I know when the pizza is perfectly baked?

Look for a golden-brown crust and bubbling cheese at the edges. The crust should be crispy on the bottom and light on top. Bake for 12-15 minutes at 475°F. If the crust browns too quickly, lower the rack position.

→ What wine pairs well with this pizza?

Pinot Grigio is an excellent choice for its crisp acidity and light body. Alternatively, try a Sauvignon Blanc or a dry Vermentino. These white wines complement the creamy ricotta and earthy spinach beautifully.

→ Can I prepare this ahead of time?

Yes. Prepare the sautéed spinach and garlic butter up to 2 hours ahead. Assemble the pizza just before baking for the best results. Store prepared components in the refrigerator and allow to reach room temperature slightly before assembling.