Creamy Spinach Ricotta Pizza

My oven door wouldn't close all the way one Saturday night, so I balanced a wooden spoon against it and hoped for the best. The pizza stone was already screaming hot inside, and I'd promised my sister something better than our usual takeout. I brushed garlic butter onto that crust with more confidence than I felt, and when the smell hit—butter, garlic, herbs mingling with the heat—I knew we'd be okay. That pizza came out golden, bubbling, and absolutely worth the improvised oven repair. Sometimes the best meals happen when you just keep going.

I made this for a friend who swore she didn't like spinach on pizza. She picked up a slice, skeptical, and took a careful bite. Then another. By the third slice she admitted the garlic butter changed everything, that the ricotta made it feel less like a salad and more like comfort. We finished the whole thing on my back porch with cold wine and the kind of conversation that stretches past midnight. That's when I realized this wasn't just pizza, it was the kind of food that makes people stay a little longer.

Ingredients

• Thin pizza crust: A 12-inch crust gives you the perfect balance of crispy edges and a tender middle, and store-bought works beautifully if you're short on time.
• Unsalted butter: This is the base of your garlic butter, and using unsalted lets you control the seasoning so it doesn't get too salty with the cheeses.
• Garlic cloves: Fresh garlic minced fine releases its oils into the butter and fills your kitchen with that unmistakable aroma that makes everyone wander in asking what's cooking.
• Fresh parsley: Optional but worth it, parsley adds a bright herbal note that cuts through the richness of the butter and cheese.
• Ricotta cheese: Creamy, mild, and slightly sweet, ricotta dollops create little clouds of flavor that melt into the crust as it bakes.
• Fresh spinach: Two cups might look like a lot raw, but it wilts down quickly and brings color, texture, and a gentle earthiness to every slice.
• Olive oil: Used to sauté the spinach, it adds a fruity richness and keeps the greens from sticking to the pan.
• Salt and black pepper: Simple seasonings that bring out the natural flavors of the spinach and balance the creamy ricotta.
• Shredded mozzarella cheese: Melts into stretchy, golden pools and gives you that classic pizza pull when you lift a slice.
• Grated Parmesan cheese: Sharp and nutty, Parmesan adds depth and a slight crispness where it touches the heat.
• Red pepper flakes: A pinch is all you need for a gentle warmth that sneaks up on you and keeps things interesting.

Instructions

Heat the oven and stone:

Preheat your oven to 475°F and slide a pizza stone or baking sheet inside to get screaming hot. This step is crucial for a crispy bottom crust that doesn't turn soggy under all those toppings.

Wilt the spinach:

Heat olive oil in a skillet over medium heat, toss in the spinach with a quarter teaspoon of salt, and stir until it just wilts, about 2 to 3 minutes. Transfer it to a plate and let it 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 one minute until fragrant. Stir in the parsley if you're using it, then pull it off the heat before the garlic browns.

Prep the crust:

Lay your pizza crust on a sheet of parchment paper and brush the entire surface with that warm garlic butter, leaving just a half-inch border. The butter soaks in and becomes the flavor foundation for everything else.

Add the ricotta:

Spoon dollops of ricotta evenly across the crust, spreading them loosely so you get creamy bites in every slice. Don't overthink it, rustic looks delicious here.

Layer the spinach:

Distribute the cooled sautéed spinach over the ricotta, tucking it into the gaps. Grind a little black pepper over the top to wake up the flavors.

Finish with cheeses and heat:

Sprinkle mozzarella and Parmesan evenly over everything, add a pinch of red pepper flakes if you like a little kick, then slide the whole thing on the parchment onto your hot stone or sheet. Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling and just starting to brown in spots.

Cool and slice:

Pull the pizza from the oven and let it rest for 2 minutes so the cheeses set slightly. Slice it up and serve while it's still warm and fragrant.

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One evening I served this to my neighbor who'd just moved in, and we ended up talking for hours about cities we'd left behind and kitchens we missed. The pizza disappeared slice by slice as we laughed and remembered, and by the end of the night it felt less like feeding a new acquaintance and more like welcoming someone home. Food has a way of doing that, turning strangers into friends over something as simple as ricotta and spinach on a hot crust.

Making It Your Own

I've added thinly sliced red onion before baking and loved the sharp sweetness it brought to the creamy ricotta. Sun-dried tomatoes are another favorite, their chewy, tangy bite plays beautifully against the mild spinach. If you want more protein, crumbled cooked sausage or shredded rotisserie chicken fold right in. You can also swap the crust for whole-wheat or gluten-free if that's what you need, just watch the baking time since thinner crusts can crisp up faster.

Pairing and Serving

This pizza feels light enough that I often serve it with a crisp green salad dressed in lemon and olive oil, something peppery like arugula works especially well. A chilled glass of Pinot Grigio or a dry Vermentino complements the garlic and cheese without overpowering the delicate spinach. If you're feeding a crowd, double the recipe and bake two pizzas at once, they disappear faster than you'd think.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the crust will soften a bit. I reheat slices in a hot skillet over medium heat, covered loosely with foil, to crisp up the bottom without drying out the toppings. The oven works too, just preheat to 375°F and warm for about 8 minutes until the cheese bubbles again.

• Store the pizza in a single layer if possible to keep the toppings from getting squished.
• Avoid the microwave, it turns the crust rubbery and the ricotta watery.
• If you're making the dough from scratch, you can freeze it for up to a month and thaw it in the fridge overnight.

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This pizza has become my go-to when I want something that feels special without a lot of fuss, when I need food that tastes like care but doesn't demand hours in the kitchen. I hope it brings you the same kind of easy joy, the kind that lingers long after the last slice is gone.

Recipe FAQs

→ Can I make the pizza crust from scratch?

Yes, homemade dough works wonderfully for this pizza. Prepare your dough ahead and let it rise, then stretch it to about 12 inches before topping. Store-bought crusts offer convenience if you're short on time.

→ How do I prevent a soggy crust?

Make sure to squeeze out excess moisture from the sautéed spinach before adding it to the pizza. Also, use a preheated pizza stone or baking sheet, which helps crisp the bottom while the toppings cook.

→ What can I substitute for ricotta cheese?

Mascarpone, goat cheese, or cream cheese are excellent alternatives. Each brings its own flavor profile while maintaining the creamy texture that makes this pizza special.

→ Can I prepare this pizza ahead of time?

You can assemble the pizza up to 2 hours in advance and refrigerate it on parchment paper. Just add a few extra minutes to the baking time if baking straight from the refrigerator.

→ What wine pairs well with this pizza?

Pinot Grigio is an excellent choice with its crisp acidity that complements the creamy ricotta and earthy spinach. Sauvignon Blanc or a light rosé also work beautifully.

→ How should I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for about 5 minutes to restore the crust's crispness without drying out the toppings.