Pin It The smell of garlic butter hitting a hot crust is what convinced me that pizza could be elegant. I was trying to use up half a container of ricotta and a bag of spinach that was hours from wilting, and I figured why not try something other than tomato sauce for once. What came out of the oven that night was so much better than I expected: creamy, herby, just a little bit indulgent without feeling heavy. Now it's my go-to when I want pizza that feels a little more grown-up.
I made this for a small dinner party once, and my friend who swore she didn't like ricotta asked for the recipe before she even finished her second slice. There's something about the way the cheese gets little golden spots in the oven, and how the spinach curls up at the edges, that makes people lean in and pay attention. It's one of those dishes that starts quiet conversations and ends with everyone lingering at the table a little longer than planned.
Ingredients
- Thin pizza crust: Store-bought works beautifully here, just make sure it's truly thin so it crisps up instead of getting doughy under all that creamy topping.
- Unsalted butter: You need the richness, and using unsalted lets you control the seasoning since ricotta and Parmesan can be salty on their own.
- Garlic cloves: Fresh is the only way to go for this garlic butter, the jarred stuff just won't give you that mellow, sweet fragrance.
- Fresh parsley: Optional but worth it, it adds a little brightness that cuts through the richness in a way dried herbs can't.
- Ricotta cheese: The star of the show, look for whole milk ricotta if you can find it because it has a creamier texture and better flavor.
- Fresh spinach: Baby spinach is easiest, it wilts down fast and doesn't need much prep beyond a rough chop.
- Olive oil: Just a tablespoon to get the spinach going, you're not frying it, just coaxing it into submission.
- Shredded mozzarella: Adds that melty, stretchy quality people expect from pizza, even when you're doing something a little different.
- Grated Parmesan: Brings a nutty, salty punch that ties everything together and helps the top get golden and crispy.
- Red pepper flakes: A pinch is all you need if you want a tiny bit of heat to wake up your palate between bites.
Instructions
- Get the oven screaming hot:
- Preheat to 475°F and put your pizza stone or baking sheet inside to heat up. A hot surface is the secret to a crispy bottom that doesn't get soggy under all that creamy topping.
- 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 and let it cool so it doesn't make your cheese weep.
- 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 you're using it, then take it off the heat before the garlic browns.
- Brush the crust:
- Lay your pizza crust on a piece of parchment paper and brush the garlic butter all over the surface, right to the edges. This is where all that flavor starts, so don't be shy.
- Dollop the ricotta:
- Spoon ricotta in little mounds across the crust, leaving about half an inch around the rim for the crust to puff and brown. It doesn't have to be perfect, rustic looks better anyway.
- Add the spinach:
- Scatter the cooled spinach evenly over the ricotta, then give it a few grinds of black pepper. The pepper really matters here, it adds a little bite that keeps things interesting.
- Top with cheese:
- Sprinkle mozzarella and Parmesan over everything, and add a pinch of red pepper flakes if you like a hint of heat. The cheese will melt down and bind it all together in the oven.
- Bake it:
- Slide the pizza, still on the parchment, onto the hot stone or baking sheet and bake for 12 to 15 minutes. You're looking for a golden crust and bubbling cheese with a few browned spots.
- Rest and slice:
- Pull it out and let it sit for 2 minutes before cutting. This gives the cheese a chance to set just a little so your slices hold together instead of sliding apart.
Pin It There was a rainy Saturday afternoon when I made this and ate it straight from the pan, standing at the counter with a glass of cold white wine. It was one of those rare moments when I wasn't cooking for anyone else or trying to impress, just feeding myself something that felt like care. That's when I realized this pizza wasn't just good, it was the kind of good that makes you feel a little less alone.
Choosing Your Crust
Store-bought thin crusts are a lifesaver and honestly work perfectly for this recipe because they get crispy fast under high heat. If you have time and want to make your own, go for it, but I've learned that sometimes convenience is its own kind of wisdom. Whole-wheat crust adds a nutty flavor that pairs beautifully with ricotta, and gluten-free options have come a long way if that's what you need.
Make It Your Own
This pizza is a great base for whatever you have lying around or whatever sounds good to you that day. Thinly sliced red onion adds a sharp sweetness that plays well with the garlic, and sun-dried tomatoes bring a chewy, tangy contrast to the creamy cheese. I've also thrown on artichoke hearts, a handful of arugula after baking, or even a drizzle of hot honey at the end when I'm feeling adventurous.
Serving and Pairing
A crisp green salad with lemon vinaigrette is all you need on the side to balance the richness of the pizza. I like to pour a glass of Pinot Grigio or a light Sauvignon Blanc, something bright and acidic that cuts through the butter and cheese without competing. If you're feeding a crowd, this pairs beautifully with a simple antipasto platter and some crusty bread.
- Let the pizza cool for a full 2 minutes before slicing, or the toppings will slide right off and make a mess.
- If you have leftovers, reheat them in a hot skillet instead of the microwave to keep the crust crispy.
- Double the garlic butter recipe and keep the extra in the fridge, it's incredible on basically any bread or vegetable you can think of.
Pin It This pizza has become my answer to the question of what to make when I want something comforting but not heavy, impressive but not fussy. I hope it finds a place in your kitchen the way it has in mine.
Questions About This Recipe
- → Can I make the dough from scratch?
Absolutely. You can use your favorite pizza dough recipe or prepare it ahead and freeze it. Just thaw before use. Homemade dough adds wonderful flavor and texture.
- → How do I prevent a soggy crust?
Sauté the spinach until just wilted to remove excess moisture before adding to the pizza. Preheating your pizza stone ensures the crust cooks through properly. Avoid overloading with toppings.
- → What can I substitute for ricotta?
Mascarpone, goat cheese, or a mixture of cream cheese and mozzarella work well. Each brings slightly different flavor profiles while maintaining the creamy base layer.
- → Is this suitable for meal prep?
Yes. Assemble the pizza up to the baking step and refrigerate for up to 4 hours. Add a few extra minutes to the baking time if baking from cold.
- → What wine pairs best with this pizza?
Pinot Grigio is ideal, as suggested. Alternatively, try Vermentino or a light Sauvignon Blanc to complement the creamy cheese and earthy spinach flavors.