Spinach Ricotta Pizza

My oven mitts were singed at the edges, and I was juggling a hot pizza stone when I realized I'd forgotten the garlic butter. That near-disaster taught me to prep everything before the oven hits 475 degrees. Now, this spinach ricotta pizza is one of those recipes I make on weeknights when I need something that feels special but doesn't demand an hour of my time. The garlic butter step, once my downfall, became the secret that makes guests ask for the recipe before they've even finished their first slice.

I made this for my sister during her first week working from home, back when we were all figuring out what lunch meant anymore. She wandered into the kitchen following the smell of garlic and melted cheese, and we ended up eating the entire pizza on the back porch with iced tea. She still texts me every few months asking if I remember that day, and I do, mostly because I burned my thumb on the stone and she made me hold an ice cube for ten minutes.

Ingredients

• Thin pizza crust: The thinner the better here, because it crisps up fast under high heat and doesn't compete with the creamy toppings.
• Unsalted butter: You'll melt this with garlic, and using unsalted lets you control the seasoning without the butter taking over.
• Garlic cloves: Fresh garlic makes all the difference, releasing that sharp, sweet aroma the moment it hits the warm butter.
• Fresh parsley: Optional, but it adds a bright, herbal note that cuts through the richness of the cheese.
• Ricotta cheese: Go for whole milk ricotta if you can, it spreads like soft clouds and doesn't dry out in the oven.
• Fresh spinach: It wilts down to almost nothing, so don't be shy with the two cups, they'll cook into tender green ribbons.
• Olive oil: Just enough to keep the spinach from sticking and to add a fruity undertone.
• Salt and black pepper: Season the spinach while it cooks so every bite has balanced flavor.
• Mozzarella cheese: Shredded mozzarella melts into those golden, bubbly patches everyone fights over.
• Parmesan cheese: Grated Parmesan adds a nutty, salty finish that ties everything together.
• Red pepper flakes: A pinch gives a gentle heat that sneaks up on you, but you can skip it if you prefer things mild.

Instructions

Preheat your oven:

Set it to 475 degrees and slide your pizza stone or baking sheet inside to heat up. A blazing hot surface is what gives you that crisp, professional crust.

Sauté the spinach:

Warm olive oil in a skillet over medium heat, toss in the spinach with a quarter teaspoon of salt, and stir until it wilts, about two to three minutes. Transfer it to a plate and let it cool slightly so it doesn't make the dough soggy.

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

Prep the crust:

Lay your pizza crust on a piece of parchment paper and brush the garlic butter all over the surface, getting right to the edges. This is your flavor foundation, so don't skimp.

Add the ricotta:

Drop spoonfuls of ricotta evenly across the crust, leaving a half-inch border so it doesn't spill over. The ricotta will spread a bit as it bakes, creating creamy pockets.

Layer the spinach:

Scatter the sautéed spinach over the ricotta and grind some black pepper on top. The pepper adds a little bite that balances the mild cheese.

Top with cheeses:

Sprinkle mozzarella and Parmesan over everything, then add a pinch of red pepper flakes if you want a hint of heat.

Bake the pizza:

Carefully slide the pizza, still on the parchment, onto your preheated stone or baking sheet. Bake for 12 to 15 minutes, until the crust turns golden and the cheese is bubbling and lightly browned.

Cool and serve:

Pull the pizza from the oven and let it rest for two minutes before slicing. This lets the cheese set just enough so your slices don't fall apart.

Save

This pizza became my go-to whenever someone announces they're vegetarian at the last minute. It's impressive enough that it feels like I planned it all along, but really, I'm just grateful I kept ricotta in the fridge and spinach in the crisper. There's something generous about a dish that accommodates people without making them feel like an afterthought.

What to Do With Leftovers

Cold pizza is a breakfast staple in my house, but this one reheats beautifully in a hot skillet with a lid. The crust crisps back up, and the cheese gets gooey again without drying out. I've also chopped leftover slices into bite-sized pieces and tossed them into a green salad with balsamic vinegar, which sounds odd but works surprisingly well.

Customizing the Toppings

I've tried this with caramelized onions, sun-dried tomatoes, and even thin slices of zucchini, and they all fit right in. The key is not to overload the pizza, because too many toppings weigh down the crust and turn the whole thing into a soggy mess. Keep it simple, and let the garlic butter and ricotta shine.

Choosing Your Crust

Store-bought thin crusts are my weeknight hero, but if you have homemade dough on hand, this is a great way to use it. Whole-wheat crust adds a nutty flavor that pairs nicely with the spinach, and gluten-free crusts work fine as long as you follow the package's baking instructions. Whatever you choose, just make sure it's thin, because thick crusts don't crisp up the same way under the creamy toppings.

• Brush the garlic butter all the way to the edge so every bite has that buttery, garlicky flavor.
• If you love extra cheese, add a handful more mozzarella halfway through baking for an extra gooey top layer.
• Let the pizza rest before slicing, it makes cutting cleaner and prevents all the toppings from sliding off.

Save

This pizza has earned a permanent spot in my rotation, not because it's fancy, but because it delivers every single time. Make it once, and you'll understand why I keep ricotta stocked like it's a staple.

Recipe FAQs

→ Can I make the pizza dough from scratch?

Absolutely. Prepare your favorite pizza dough ahead of time and let it rise according to your method. You can also use no-rise dough or focaccia as an alternative base for this topping combination.

→ How do I prevent a soggy crust?

Pat the sautéed spinach dry with paper towels before adding to the pizza. Additionally, preheating your pizza stone or baking sheet ensures a crispy foundation. Avoid over-saturating the ricotta layer.

→ What other vegetables work well with this combination?

Sun-dried tomatoes, sliced red onions, artichoke hearts, and roasted bell peppers complement the creamy ricotta and spinach beautifully. Add them as suggested in the notes or experiment with your favorites.

→ Can I prepare this ahead of time?

Yes. Sauté the spinach and prepare the garlic butter up to 4 hours ahead. Assemble the pizza just before baking for optimal crust texture and melted cheese quality.

→ Is this suitable for dietary restrictions?

This vegetarian pizza works for meat-free diets. Use gluten-free or whole-wheat crust for those with wheat sensitivities. Always verify cheese labels if you have dairy concerns or specific dietary needs.

→ What temperature should the oven be for best results?

Preheat to 475°F (245°C) for 12-15 minutes of baking. This high heat creates a golden, crispy crust while ensuring the cheese melts and bubbles perfectly without drying out the toppings.