Spinach Ricotta Pizza

My neighbor Maria showed up one evening with a ball of dough and a tub of ricotta, insisting I stop ordering delivery. We stood in my kitchen, her hands moving fast, mine trying to keep up, and by the time the pizza came out of the oven, I understood why she never bothered with takeout. The garlic butter soaked into the crust, the spinach wilted into soft green ribbons, and the ricotta stayed creamy and cool in little pockets. It wasn't complicated, but it tasted like someone cared.

I made this for my book club once, thinking it was too simple to impress. Instead, everyone asked for the recipe, and two people admitted they'd never thought to use ricotta on pizza before. One friend scraped the garlic butter off her plate with a piece of crust, then apologized for being rude. I told her Maria would've done the same thing.

Ingredients

• Thin pizza crust: Store-bought works beautifully here, just make sure it's room temperature so it doesn't crack when you brush it.
• Unsalted butter: This lets you control the salt level, especially since Parmesan and mozzarella bring plenty of their own.
• Garlic cloves: Fresh garlic makes all the difference, the jarred stuff turns bitter when you heat it in butter.
• Fresh parsley: Optional, but it adds a bright note that cuts through the richness.
• Ricotta cheese: Use whole milk ricotta if you can find it, the texture is creamier and it doesn't dry out in the oven.
• Fresh spinach: Baby spinach is easiest, it wilts fast and doesn't need much trimming.
• Olive oil: A good quality one will shine through, this isn't the place for the cheap stuff you use for frying.
• Shredded mozzarella: Low-moisture mozzarella melts better and won't make the pizza soggy.
• Grated Parmesan: Freshly grated is worth it, the pre-shredded kind doesn't melt the same way.
• Red pepper flakes: Just a pinch adds warmth without making it spicy, but skip it if you're feeding kids.

Instructions

Preheat and Prep:

Get your oven screaming hot, 475°F, with the baking sheet or pizza stone inside. This step is what gives you a crispy bottom instead of a soggy one.

Sauté the Spinach:

Heat olive oil in a skillet over medium heat, toss in the spinach with a pinch of salt, and stir until it wilts down, about 2 to 3 minutes. Transfer it to a plate so it stops cooking.

Make the Garlic Butter:

Melt butter in a small pan over low heat, add minced garlic, and let it sizzle gently for a minute until your kitchen 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, right to the edges. Don't skip this, it's the secret to flavor in every bite.

Add Ricotta:

Drop spoonfuls of ricotta across the crust, leaving a little border. You want little clouds of it, not a solid layer.

Layer the Spinach:

Scatter the sautéed spinach over the ricotta, then grind some black pepper on top. The pepper wakes up the mild cheese.

Finish with Cheese:

Sprinkle mozzarella and Parmesan evenly, then add a pinch of red pepper flakes if you like a little heat. Don't overdo the cheese or it'll overpower the ricotta.

Bake:

Slide the pizza, still on the parchment, onto your hot stone or baking sheet. Bake for 12 to 15 minutes until the crust is golden and the cheese bubbles.

Cool and Slice:

Let it sit for 2 minutes before cutting. This keeps the toppings from sliding off when you slice it.

Save

The first time I pulled this out of the oven for my kids, my youngest said it looked weird because the cheese wasn't orange. Five minutes later, she asked if we could have it again tomorrow. My older one started dipping the crust in the leftover garlic butter, and I realized I'd created a monster. Now it's the only pizza they request for weekend dinners.

Choosing Your Crust

Store-bought thin crust is your friend here, especially the kind that comes in a tube or a flat round in the refrigerated section. If you have time, homemade dough is wonderful, but this recipe was designed for nights when you don't. Whole-wheat crust adds a nutty flavor, and gluten-free works surprisingly well if you let it come to room temperature first. The key is keeping it thin so the toppings shine.

Flavor Additions

Thinly sliced red onion adds a sweet sharpness that plays beautifully with the ricotta, just scatter it on before the mozzarella. Sun-dried tomatoes bring a tangy, concentrated burst of flavor, chop them roughly and tuck them between the spinach. A handful of pine nuts or walnuts toasted for a minute adds crunch and richness. I've also cracked an egg in the center before baking, and it turns this into a full breakfast pizza.

Serving and Pairing

This pizza is rich enough to stand alone, but a crisp green salad with lemon vinaigrette balances it perfectly. I like arugula with shaved Parmesan and a squeeze of lemon, the peppery greens cut through the creamy cheese. A glass of chilled Pinot Grigio or Sauvignon Blanc is ideal, the acidity lifts the garlic and butter without competing.

• Serve it straight from the oven while the cheese is still bubbling.
• Leftovers reheat well in a hot skillet, it crisps the bottom better than a microwave ever could.
• If you're feeding a crowd, double the recipe and use two baking sheets.

Save

This pizza has become my answer to weeknight chaos, it's fast, it feels special, and nobody complains. I hope it does the same for you.

Recipe Questions & Answers

→ Can I use homemade pizza dough instead of store-bought?

Absolutely. Homemade dough works beautifully for this pizza. Prepare your dough in advance, let it rise, then stretch it to a 12-inch thin crust before following the topping instructions.

→ How do I prevent a soggy crust?

Preheat your pizza stone or baking sheet thoroughly to 475°F. Pat the sautéed spinach dry before adding to avoid excess moisture. The garlic butter layer also helps create a moisture barrier between crust and toppings.

→ What's the best way to achieve a golden, crispy crust?

Use a preheated pizza stone for even heat distribution. Bake for 12-15 minutes until the edges turn golden and cheese bubbles actively. Don't open the oven door during baking.

→ Can I prepare this pizza ahead of time?

Assemble the pizza up to 2 hours before baking. Store it on parchment paper in the refrigerator. Bake directly from cold, adding 2-3 minutes to the cooking time.

→ What beverages pair well with this pizza?

Pinot Grigio is an excellent choice, offering crisp acidity to complement the creamy ricotta. Light beers or sparkling water with lemon also work wonderfully.

→ How should I store leftovers?

Store cooled pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness, or enjoy cold.