Save My neighbor knocked on my door one Thursday evening holding a bag of spinach from her garden, way too much for one person. I had pizza dough thawing on the counter and ricotta leftover from lasagna, so I just started layering things together without a real plan. The garlic butter was a last-minute idea because plain crust felt boring, and that decision turned a random weeknight experiment into something I now make on purpose. It's become my go-to when I want pizza that feels a little grown-up but doesn't require hunting down specialty ingredients.
I made this for a book club meeting where everyone was supposed to bring something light, and it disappeared before the discussion even started. One friend kept asking if I'd made the crust from scratch, convinced it was some complicated artisan dough. I didn't have the heart to tell her it was from the grocery store freezer section. The ricotta and spinach combination just has a way of making everything look and taste more impressive than the effort required.
Ingredients
- Thin pizza crust: A store-bought crust works beautifully here and saves time, but if you have homemade dough resting, even better, just roll it thin so it crisps up properly.
- Unsalted butter: This is the base of your garlic butter, and using unsalted lets you control the seasoning without it getting too salty when the cheeses melt in.
- Garlic cloves: Fresh garlic makes all the difference, minced fine so it distributes evenly and doesn't burn in the butter.
- Fresh parsley: Optional but lovely, it adds a pop of color and a hint of freshness to the garlic butter.
- Ricotta cheese: Look for whole-milk ricotta if you can, it has a creamier texture and doesn't get watery when baked.
- Fresh spinach: Roughly chopped and sautéed just until wilted, it shrinks down a lot so don't be shy with the volume.
- Olive oil: Used to sauté the spinach, a good quality olive oil adds a subtle fruity note.
- Mozzarella cheese: Shredded mozzarella melts beautifully and gives you those stretchy cheese pulls everyone loves.
- Parmesan cheese: Grated fresh if possible, it adds a sharp, nutty finish that balances the mild ricotta.
- Red pepper flakes: A pinch is all you need for a gentle warmth that doesn't overpower the delicate flavors.
Instructions
- Heat the oven:
- Preheat your oven to 475°F and slide a pizza stone or baking sheet inside while it heats. This step is crucial because a hot surface gives you that crispy bottom crust.
- Wilt the spinach:
- Warm olive oil in a skillet over medium heat, then add the spinach with a pinch of salt and stir until it just collapses, about 2 to 3 minutes. Transfer it to a plate so it stops cooking and cools down a bit.
- 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 your kitchen smells amazing. 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 entire surface with the garlic butter, getting right to the edges. This replaces traditional sauce and infuses every bite with flavor.
- Add the ricotta:
- Drop spoonfuls of ricotta evenly across the crust, leaving a small border for the crust to puff up. Don't spread it smooth, the dollops create pockets of creamy richness.
- Layer the spinach:
- Scatter the cooled sautéed spinach over the ricotta, then grind some black pepper over the top. The pepper cuts through the richness nicely.
- Finish with cheese:
- Sprinkle mozzarella and Parmesan evenly over everything, and add a pinch of red pepper flakes if you like a little heat. The combination melts into a golden, bubbly topping.
- Bake:
- Slide the pizza on its parchment onto the hot stone or baking sheet and bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling and lightly browned. Keep an eye on it toward the end so the edges don't burn.
- Rest and serve:
- Pull it out and let it sit for 2 minutes before slicing. This lets the cheese set just enough so it doesn't slide off in a molten mess.
Save The first time I served this to my dad, he said it didn't look like real pizza, but then he had three slices and asked for the recipe. It's funny how something without red sauce can throw people off at first, but the garlic butter and creamy ricotta win them over every time. Now he requests it whenever he visits, and I love that a random Thursday experiment became our thing.
Choosing Your Crust
I've tried this with homemade dough, store-bought thin crust, and even naan in a pinch. The key is keeping it thin so it crisps up and doesn't get doughy under all that cheese and spinach. If you're using frozen dough, let it thaw completely and roll it out a bit thinner than you think you need. Whole-wheat crust adds a nutty flavor that pairs really well with the ricotta, and gluten-free crusts work fine as long as you follow the package instructions for temperature and time.
Customizing Your Toppings
Once you get comfortable with the base, this pizza becomes a template for whatever sounds good. I've added caramelized onions, sun-dried tomatoes, and even roasted red peppers depending on what's in the fridge. Thinly sliced mushrooms sautéed with the spinach are excellent, and a few dollops of pesto swirled into the ricotta make it feel fancy. Just remember to keep toppings light so the crust stays crisp and doesn't get weighed down.
Serving and Pairing Ideas
This pizza is rich enough to be the main event but light enough that you'll want a simple salad alongside. I usually toss arugula with lemon juice, olive oil, and shaved Parmesan, and the peppery greens balance the creamy cheese perfectly. A crisp white wine like Pinot Grigio or Sauvignon Blanc is ideal, though sparkling water with lemon works just as well if you're keeping it casual.
- Let the pizza cool for a full 2 minutes before slicing or the cheese will slide right off.
- Leftover slices reheat beautifully in a skillet over medium heat, covered, for a crispy bottom and melty top.
- If you're feeding a crowd, double the recipe and bake two pizzas back to back, they go fast.
Save This pizza has a way of making weeknights feel a little special without any real fuss. I hope it becomes one of those recipes you keep coming back to when you want something comforting, quick, and just a little bit impressive.
Recipe Guide
- → 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.
- → How do I prevent the crust from getting soggy?
Brush the crust with garlic butter to create a protective layer. Ensure spinach is well-drained after cooking, and don't overload with toppings.
- → What's the best way to slice this pizza?
Use a sharp pizza cutter or knife after letting it cool for 2 minutes. This allows the cheese to set slightly while remaining warm.
- → Can I make the dough from scratch?
Absolutely. Use your favorite pizza dough and roll it to about 12 inches. Homemade dough adds extra flavor and texture to the final dish.
- → What wine pairs well with this pizza?
Pinot Grigio complements the creamy ricotta and earthy spinach beautifully. Alternatively, try Vermentino or a light Sauvignon Blanc.
- → 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.