Save My kitchen smelled like a small trattoria the evening I finally nailed this pizza. I had been overthinking ricotta for months, convinced it needed tomato sauce to belong on dough. Then a neighbor brought over fresh spinach from her garden, still damp and slightly gritty, and I realized sometimes the best pizzas are the ones that break your own rules. I brushed garlic butter where marinara used to go, and everything changed.
I made this for my sister when she came over after a long shift at the hospital. She sat at the counter, still in scrubs, and watched me brush the crust with butter. When I pulled it from the oven, bubbling and golden, she said it looked like something from a wine bar. We ate it straight off the cutting board with our hands, laughing because neither of us bothered with plates. That night it became her favorite request whenever she visits.
Ingredients
- Thin pizza crust: Store-bought works beautifully here, I keep one in the freezer for nights like this, but homemade dough gives you that slight chew and char that makes it feel restaurant-worthy.
- Unsalted butter: This becomes the base instead of sauce, so use good butter, it carries the garlic and makes the whole crust taste rich and almost brioche-like.
- Garlic cloves: Fresh is essential, the minced kind in a jar turns bitter when you brush it on raw dough, while fresh garlic mellows and perfumes everything as it bakes.
- Fresh parsley: Optional but worth it, a little green fleck in the butter makes every bite feel brighter and less heavy.
- Ricotta cheese: Use whole-milk ricotta if you can find it, the extra creaminess holds up to the heat and doesn't turn grainy or watery on the crust.
- Fresh spinach: It wilts down to almost nothing, so don't be shy with the volume, and make sure to squeeze out any extra moisture after cooking or your crust will steam instead of crisp.
- Olive oil: A tablespoon in the skillet keeps the spinach from sticking and adds a subtle fruitiness that complements the garlic butter.
- Salt and black pepper: Season the spinach while it cooks so the flavor builds in, then add a crack of pepper on top for a little bite against the creamy ricotta.
- Shredded mozzarella: This melts into stretchy, golden pools and helps bind everything together without overwhelming the delicate ricotta.
- Grated Parmesan: A sharp, salty finish that crisps up in the oven and adds depth to each slice.
- Red pepper flakes: Just a pinch if you like a whisper of heat, it cuts through the richness and wakes up your palate halfway through a slice.
Instructions
- Heat the oven high:
- Preheat to 475°F and let your pizza stone or baking sheet sit inside while it climbs to temperature. This creates a hot surface that crisps the bottom of the crust the moment it makes contact.
- Wilt the spinach:
- Warm 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 2 to 3 minutes. Transfer it to a plate and let it cool so it stops releasing moisture.
- Make the garlic butter:
- Melt butter in a small saucepan over low heat, add minced garlic, and let it sizzle gently for about a minute until it smells sweet and nutty. Stir in parsley if using, then pull it off the heat before the garlic browns.
- Brush the crust:
- Lay your pizza crust on parchment paper and use a pastry brush to coat the entire surface with garlic butter, all the way to the edges. This step replaces sauce and infuses every bite with flavor.
- Dollop the ricotta:
- Spoon ricotta in small mounds across the crust, leaving a half-inch border so the edges can puff and brown. Don't spread it smooth, the uneven dollops create pockets of creaminess.
- Add the spinach:
- Scatter the cooled spinach evenly over the ricotta and grind a little black pepper on top. The pepper sits right on the surface and hits your tongue first.
- Top with cheese:
- Sprinkle mozzarella and Parmesan over everything, then add a pinch of red pepper flakes if you want a gentle kick. The cheeses will melt together and form a golden, bubbly crust.
- Bake until golden:
- Slide the pizza, still on its parchment, onto the hot stone or baking sheet and bake for 12 to 15 minutes. Watch for the edges to turn deeply golden and the cheese to bubble and brown in spots.
- Cool and slice:
- Pull the pizza from the oven and let it rest for 2 minutes before slicing. This keeps the ricotta from sliding off and gives the crust a chance to firm up just enough to hold together.
Save One Saturday morning I woke up with leftover dough and a handful of wilted spinach I didn't want to waste. I made this pizza for breakfast, standing at the counter in my socks, and ate two slices with black coffee. It tasted better than it had any right to, creamy and garlicky and just a little indulgent. Since then, it has been my weekend ritual when I want something that feels like a treat but doesn't ask for much.
Choosing Your Crust
Store-bought thin crusts are a lifesaver on weeknights, and the pre-baked kind crisps up beautifully in a hot oven without any fuss. If you have time, homemade dough gives you control over thickness and chew, and you can stretch it thinner in the center so the edges puff like little pillows. Whole-wheat crusts add a nutty flavor that pairs well with spinach, while gluten-free versions work if you brush them generously with garlic butter to help them brown. I keep a few crusts in the freezer so I can pull one out and have pizza in less time than it takes to browse a menu.
Customizing Your Toppings
This pizza is forgiving and loves additions, thin slices of red onion add a sharp sweetness that mellows in the oven, and sun-dried tomatoes bring little bursts of tangy richness. If you want protein, cooked chicken or crumbled Italian sausage work without overwhelming the delicate ricotta. Fresh basil torn over the top right after baking adds a bright, herbal note that makes it taste even lighter. I have also used kale instead of spinach when that is what I had, and it held its structure better, giving each bite a bit more chew.
Serving and Pairing
This pizza feels elegant enough to serve at a casual dinner party but simple enough to eat alone on a Tuesday. A crisp green salad with lemon vinaigrette balances the richness, and a glass of chilled Pinot Grigio cuts through the butter and cheese without overpowering the garlic. If you are feeding a crowd, slice it into smaller squares and serve it as an appetizer, people always go back for seconds. Leftovers reheat beautifully in a hot skillet, the crust crisps back up and the ricotta stays creamy instead of drying out.
- Reheat slices in a covered skillet over medium-low heat for 3 to 4 minutes to keep the bottom crisp and the cheese soft.
- Pair with a simple arugula salad dressed with olive oil, lemon, and shaved Parmesan for a light, peppery contrast.
- If serving as an appetizer, cut the pizza into small squares and arrange them on a wooden board with a small bowl of red pepper flakes on the side.
Save This pizza has become the dish I make when I want comfort without heaviness, proof that a few good ingredients and a hot oven can turn an ordinary evening into something worth remembering. I hope it finds a spot in your kitchen the way it has in mine.
Recipe FAQs
- → Can I make the dough from scratch?
Absolutely. Use your favorite pizza dough recipe and stretch it to approximately 12 inches. Allow it to rise according to your dough instructions before topping and baking.
- → How do I prevent a soggy crust?
Ensure your spinach is well-wilted and cooled before adding it to the pizza. Dollop ricotta sparingly rather than spreading it thickly, and use a preheated pizza stone for the crispiest results.
- → What can I add for extra flavor?
Thinly sliced red onion, sun-dried tomatoes, or fresh lemon zest complement the spinach and ricotta beautifully. A sprinkle of nutmeg over the ricotta adds subtle warmth.
- → Is this suitable for dietary restrictions?
Yes, use gluten-free or whole-wheat crusts as desired. The filling is naturally vegetarian. Always check store-bought crusts for allergens like eggs or soy additives.
- → How should I serve this pizza?
Serve immediately after slicing while the cheese is still warm. A crisp green salad and Pinot Grigio or similar white wine pair wonderfully. Leftover slices can be reheated in a 350°F oven for 5 minutes.