Pin this My neighbor knocked on my door one Thursday evening holding a bag of spinach from her garden, far too much for one person to use before it wilted. I had pizza dough thawing on the counter and a tub of ricotta I'd bought for lasagna I never made. Sometimes the best meals come from what needs using up. That night, I learned that spinach and ricotta don't need tomato sauce to make a pizza worth remembering.
I made this for my sister when she visited during a stressful work week. She sat at the counter with a glass of wine while I brushed garlic butter onto the dough, and she said it was the first time in days she'd felt calm. We ate the whole pizza between the two of us, standing over the cutting board, talking about nothing important. Food like this doesn't need an occasion.
Ingredients
- Thin pizza crust: Store-bought works perfectly here, especially the kind in the refrigerated section that you unroll yourself.
- Unsalted butter: You need the richness to carry the garlic, and unsalted lets you control the seasoning better.
- Garlic cloves: Fresh is essential, don't even think about the jarred stuff for this garlic butter.
- Fresh parsley: Optional but worth it for a pop of color and a hint of brightness against all that creamy cheese.
- Ricotta cheese: Look for whole milk ricotta, it has a creaminess that part-skim just can't match.
- Fresh spinach: It wilts down to almost nothing, so don't be shy with the amount.
- Olive oil: Just enough to coax the spinach into tender submission without making it greasy.
- Mozzarella cheese: Shredded melts more evenly than fresh mozzarella, which can make the pizza watery.
- Parmesan cheese: Grate it fresh if you can, the pre-grated stuff doesn't melt the same way.
- Red pepper flakes: A small pinch adds warmth without making it spicy, but skip it if you're serving kids.
Instructions
- Get the oven blazing hot:
- Preheat to 475°F and let that pizza stone or baking sheet heat up inside for at least 15 minutes. A hot surface is what gives you that crispy bottom without drying out the toppings.
- Wilt the spinach:
- Heat olive oil in a skillet over medium heat, toss in 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.
- 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 it smells like heaven. Stir in parsley if using, 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 it, right to the edges. This is your flavor foundation.
- Add the ricotta:
- Drop spoonfuls of ricotta all over the crust, leaving a little border. Don't spread it smooth, the rustic dollops are part of the charm.
- Layer the spinach:
- Scatter the cooled spinach over the ricotta and grind some black pepper on top. The pepper cuts through the richness in the best way.
- Finish with cheese:
- Sprinkle mozzarella and Parmesan evenly, then add a pinch of red pepper flakes if you like a little heat.
- Bake until golden:
- Slide the pizza, parchment and all, onto the hot stone or baking sheet. Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling at the edges.
- Rest and slice:
- Let it sit for 2 minutes after you pull it out. This keeps the toppings from sliding off when you cut into it.
Pin this My husband, who claims he doesn't like white pizza, ate three slices before I even sat down. He paused mid-bite and said, where's the tomato sauce, as if he'd just realized. Sometimes you don't miss what you thought you needed. That's when I knew this pizza had earned its place in our regular rotation.
What to Serve Alongside
A crisp green salad with lemon vinaigrette balances the richness of the cheese without competing for attention. I like arugula with shaved Parmesan and a squeeze of lemon, or even just mixed greens with olive oil and a sprinkle of sea salt. A chilled glass of Pinot Grigio or sparkling water with lemon feels right, something light that lets the garlic butter shine. If you want something heartier, roasted cherry tomatoes on the side add a sweet-tart punch that plays beautifully with the creamy ricotta.
How to Store and Reheat
Leftover slices keep in an airtight container in the fridge for up to two days, though the crust softens a bit. Reheat in a skillet over medium-low heat, covered, for a few minutes until the cheese melts again and the bottom crisps back up. The oven works too, but the skillet method brings back that just-baked texture better. Microwaving turns it into a sad, rubbery version of itself, so avoid that if you can.
Ways to Make It Your Own
Thinly sliced red onion adds a sharp bite that contrasts nicely with the mild ricotta. Sun-dried tomatoes bring a chewy sweetness and a pop of color that makes the pizza look more impressive. Swap the spinach for kale, chard, or even arugula added fresh after baking for a peppery finish.
- Try crumbled goat cheese instead of ricotta for a tangier, more assertive flavor.
- Add cooked Italian sausage if you want to make it heartier and less vegetarian.
- Drizzle with a balsamic glaze right before serving for a sweet, acidic finish that ties everything together.
Pin this This pizza doesn't need a special reason or a crowd to be worth making. It's proof that simple ingredients, treated with a little care, can turn a regular weeknight into something you actually look forward to.
Recipe Questions
- → Can I make the pizza crust from scratch?
Absolutely. Use your favorite homemade pizza dough recipe and stretch it to approximately 12 inches. You can also prepare the dough ahead and refrigerate it until needed. Just bring it to room temperature before assembling the pizza.
- → How do I prevent the pizza from becoming soggy?
Sauté and drain the spinach thoroughly before adding it to the pizza. Don't over-wet the ricotta layer. Using a preheated pizza stone helps create a crispier crust by providing direct heat from below.
- → Can I add other vegetables to this pizza?
Yes, thinly sliced red onion, sun-dried tomatoes, roasted mushrooms, or fresh tomato slices work wonderfully. Add denser vegetables like onions to the ricotta layer so they cook through. Lighter vegetables can go on top with the cheese.
- → What's the best way to slice the pizza without tearing it?
Let the pizza cool for 2-3 minutes after removing it from the oven. Use a sharp pizza cutter or knife in a gentle rocking motion. Alternatively, use kitchen scissors for a clean cut without pressing down.
- → Can I prepare this pizza ahead of time?
You can assemble the pizza a few hours ahead and keep it refrigerated on parchment paper. Add an extra 2-3 minutes to the baking time if baking from cold. Alternatively, prepare components separately and assemble just before baking for best results.
- → What wine pairs well with this pizza?
Pinot Grigio is an excellent choice with its crisp acidity cutting through the creamy ricotta. Other options include Vermentino, Albariño, or a light rosé. The fresh, bright profiles complement the spinach and garlic flavors beautifully.