Save The smell of garlic butter hitting a hot crust is what sold me on this pizza. I was trying to use up half a tub of ricotta one Thursday night, and instead of the usual tomato sauce route, I brushed melted garlic butter straight onto the dough. The kitchen filled with that toasty, fragrant warmth, and I knew I was onto something good. My partner wandered in, drawn by the smell, and declared it better than our usual Friday takeout before it even came out of the oven.
I made this for a small dinner party once, and everyone assumed I'd ordered from the Italian place down the street. When I admitted it took me less than twenty minutes of actual work, two friends immediately asked for the recipe. There's something about the creamy ricotta dollops and those little pockets of garlicky spinach that makes it look like you fussed, even though you didn't. It's become my go-to when I want to impress without the stress.
Ingredients
- Thin pizza crust (store-bought or homemade, approximately 12 inches): A thin crust gets crispy and golden in the high heat, and it won't compete with the creamy toppings, letting the ricotta and garlic butter be the stars.
- Unsalted butter (2 tablespoons): Melted with garlic, this becomes your flavor base instead of tomato sauce, so use real butter for the richest taste.
- Garlic (2 cloves, minced): Fresh garlic sautéed gently in butter turns sweet and fragrant, not harsh, infusing every bite with warmth.
- Fresh parsley (1 tablespoon, finely chopped, optional): A little parsley in the garlic butter adds a fresh, bright note that cuts through the richness beautifully.
- Ricotta cheese (1 cup): Use whole milk ricotta if you can, it stays creamy and luscious in the oven and creates those gorgeous white clouds across the pizza.
- Fresh spinach (2 cups, roughly chopped): Spinach wilts down fast and adds color and a slight earthiness, plus it makes you feel like you're eating something wholesome.
- Olive oil (1 tablespoon): Just enough to sauté the spinach quickly without it sticking or steaming.
- Salt (1/2 teaspoon total): Season the spinach while it cooks so the flavor gets into every leaf, not just on the surface.
- Black pepper (1/4 teaspoon): Freshly cracked pepper over the ricotta and spinach adds a gentle bite that wakes up the creaminess.
- Shredded mozzarella cheese (1/2 cup): Mozzarella melts into stretchy, golden patches and ties all the toppings together.
- Grated Parmesan cheese (2 tablespoons): Parmesan gets nutty and crisp in the oven, adding a salty, savory finish you'll crave.
- Red pepper flakes (pinch, optional): A tiny pinch gives a subtle warmth that makes each bite just a little more interesting.
Instructions
- Heat your oven high:
- Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to get screaming hot. This ensures your crust crisps up fast and doesn't turn soggy under the toppings.
- Wilt the spinach:
- Heat olive oil in a skillet over medium heat, then add the spinach and 1/4 teaspoon salt, stirring until it just wilts, about 2 to 3 minutes. Transfer it to a plate and let it cool slightly so it doesn't make the ricotta watery.
- Make the garlic butter:
- Melt butter in a small saucepan over low heat, add the minced garlic, and sauté for about a minute until it smells amazing and turns golden. Stir in the parsley if you're using it, then take it off the heat.
- Brush the crust:
- Lay your pizza crust on a piece of parchment paper and brush the entire surface with the garlic butter, getting right to the edges. This step is magic, it flavors the base and keeps it from drying out.
- Add the ricotta:
- Dollop spoonfuls of ricotta evenly over the crust, leaving about a half-inch border around the edge. Don't spread it smooth, those rustic dollops create beautiful texture.
- Layer the spinach:
- Distribute the sautéed spinach evenly over the ricotta, tucking it into the creamy pockets. Sprinkle with black pepper for a little bite.
- Top with cheese:
- Scatter the mozzarella and Parmesan over everything, then add a pinch of red pepper flakes if you like a gentle kick. The cheeses will melt together and get bubbly and golden.
- Bake until golden:
- Carefully slide the pizza, still on the parchment, onto the preheated stone or baking sheet. Bake for 12 to 15 minutes, watching for a golden crust and bubbling, lightly browned cheese.
- Cool and slice:
- Pull the pizza out and let it rest for 2 minutes so the cheeses set just a bit. Slice it up and serve while it's still warm and fragrant.
Save One evening, I served this to my mom, who normally insists pizza needs red sauce. She took one bite, paused, and said the garlic butter was a revelation. We sat at the table with glasses of cold white wine, pulling apart slices and laughing about how something so simple could feel so special. That night, this pizza stopped being just dinner and became one of those recipes I pull out when I want to share a little comfort and joy.
Choosing Your Crust
I've used store-bought thin crusts, homemade dough, and even whole-wheat versions, and they all work beautifully here. The key is keeping it thin so it crisps up in the high heat and doesn't get doughy under the creamy ricotta. If you're short on time, a quality store-bought crust is absolutely fine and no one will know the difference once that garlic butter hits it. For a gluten-free option, look for a sturdy thin crust that can handle the moisture from the toppings without falling apart.
Getting the Ricotta Right
Whole milk ricotta makes a huge difference, it stays creamy and rich in the oven instead of drying out or curdling. I've tried part-skim ricotta in a pinch, and while it works, it doesn't have that luscious, cloud-like texture that makes this pizza so satisfying. Don't spread the ricotta smooth, dollop it in generous spoonfuls so you get those beautiful white peaks that brown just slightly at the edges. If your ricotta seems watery, drain it in a fine mesh strainer for ten minutes before using it.
Making It Your Own
This pizza is incredibly flexible once you understand the base. I've added thinly sliced red onion for a bit of sharpness, tucked in sun-dried tomatoes for a sweet-tart punch, and even scattered fresh arugula on top right after baking for a peppery finish. Sometimes I'll crack an egg in the center before baking and let it cook on the pizza, the runny yolk mixing with the ricotta is absolutely heavenly. You can swap the spinach for kale or chard, just make sure to sauté it down first so it doesn't release moisture.
- Try adding a drizzle of balsamic glaze after baking for a sweet, tangy contrast.
- Swap mozzarella for fontina if you want a creamier, more luxurious melt.
- Finish with a handful of toasted pine nuts for extra richness and crunch.
Save This pizza has a way of turning a regular weeknight into something that feels just a little bit special, and that's worth everything. I hope it brings you as much simple joy as it's brought me.
Recipe Help & FAQs
- → Can I make the dough from scratch?
Absolutely. Use your favorite pizza dough recipe or a no-rise dough if time is limited. The key is rolling it thin to match the delicate texture of this dish. Allow extra time for rising and shaping if making homemade dough.
- → How do I prevent a soggy crust?
Ensure spinach is fully wilted and cooled before topping to release excess moisture. Use a preheated pizza stone or baking sheet for a crispier bottom. Pat the spinach dry with paper towels if needed before distributing over the ricotta.
- → What if I don't have a pizza stone?
A preheated baking sheet works perfectly. Place it in the oven while preheating to 475°F. Transfer the pizza using parchment paper for easy handling. Bake for the same 12–15 minutes until cheese bubbles and crust is golden.
- → Can I add other vegetables?
Yes. Thinly sliced red onions, sun-dried tomatoes, or roasted mushrooms complement the spinach beautifully. Add them after the ricotta layer but before the cheeses to ensure even cooking.
- → Is this suitable for dietary restrictions?
It's naturally vegetarian. For gluten-free, simply substitute a gluten-free crust. Dairy-free alternatives exist for ricotta and mozzarella if needed. Always check store-bought crusts for hidden allergens.
- → 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 10 minutes to restore crispiness, or enjoy cold the next day straight from the fridge.