Pin It My kitchen smelled like a tiny Italian bistro the evening I decided to skip tomato sauce entirely. I had just come home with a container of fresh ricotta from the farmers market, spinach wilting slightly in the crisper, and zero motivation to make anything complicated. What started as a pantry rescue turned into one of those meals where everyone went quiet after the first bite. The creamy ricotta against the crisp, garlicky crust felt like a small rebellion against pizza convention, and I never looked back.
I made this for a friend who claimed she didnt like white pizza, and she ate three slices before admitting defeat. We sat on my back porch with the oven still radiating warmth through the kitchen window, debating whether ricotta belonged on everything or just most things. That night taught me that sometimes the best way to change someones mind is to let the food do the talking. The spinach added just enough earthiness to keep it from feeling too rich, and the Parmesan brought a sharp finish that made each slice feel complete.
Ingredients
- Thin pizza crust: The thinner the crust, the crispier the bottom, which is essential when youre skipping heavy sauce and relying on texture contrast.
- Unsalted butter: Melting it with garlic creates a fragrant base that seeps into every corner of the dough, far better than plain oil.
- Garlic cloves: Fresh garlic is non-negotiable here, the jarred stuff just doesnt bloom the same way in warm butter.
- Fresh parsley: A small handful brightens the garlic butter and keeps it from tasting one-dimensional.
- Ricotta cheese: Use whole-milk ricotta if you can find it, the extra creaminess makes dolloping it onto the crust feel luxurious.
- Fresh spinach: It wilts down to almost nothing, so dont be shy with the volume, two cups raw becomes just enough cooked.
- Olive oil: A good glug in the skillet keeps the spinach from sticking and adds a fruity undertone.
- Shredded mozzarella: Low-moisture mozzarella melts without making the pizza soggy, which is key when ricotta is already bringing moisture.
- Grated Parmesan: It crisps up in the oven and adds that nutty, salty punch that ties everything together.
- Red pepper flakes: Just a pinch wakes up the richness without making it spicy, though you can skip it if youre serving picky eaters.
Instructions
- Heat your oven hot:
- Crank it to 475°F and let your pizza stone or baking sheet heat up inside for at least 15 minutes. A screaming-hot surface is what gives you that crispy, nearly charred bottom that makes homemade pizza worth the effort.
- 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 and doesnt turn mushy.
- Make the garlic butter:
- Melt butter in a small saucepan over low heat, add minced garlic, and let it sizzle gently for about a minute until your kitchen smells like an Italian grandmas house. Stir in parsley if youre using it, then pull it off the heat.
- Brush the crust:
- Lay your pizza crust on a piece of parchment paper and use a pastry brush to coat the entire surface with garlic butter, right up to the edges. This step is what makes every bite taste intentional.
- Dollop the ricotta:
- Drop spoonfuls of ricotta all over the crust, leaving a half-inch border so the edges can puff and brown. Dont spread it smooth, those little peaks and valleys catch cheese and crisp up beautifully.
- Add the spinach:
- Scatter the cooled spinach evenly over the ricotta, then crack some black pepper over the top. The pepper cuts through the creaminess and adds a gentle bite.
- Finish with cheese:
- Sprinkle mozzarella and Parmesan over everything, then add a pinch of red pepper flakes if you want a subtle kick. The Parmesan will get golden and a little crispy in the oven.
- Bake until bubbly:
- Slide the parchment and pizza onto your hot stone or sheet and bake for 12 to 15 minutes, watching for the crust to turn golden and the cheese to bubble. The smell will tell you when its almost ready.
- Cool and slice:
- Pull it out, let it rest for 2 minutes so the cheeses set slightly, then slice and serve. Skipping this step means molten ricotta everywhere, which is delicious but messy.
Pin It The first time I served this at a casual dinner party, someone asked if I had ordered it from a restaurant. I admitted I had thrown it together in less than half an hour, and the table went silent in disbelief. That moment reminded me that simple food, done with a little care, can feel like a gift. Now its my go-to when I want to impress without the stress, because it always delivers that perfect balance of comfort and surprise.
Choosing Your Crust
Store-bought thin crusts are your best friend here, especially the par-baked ones that crisp up fast in a hot oven. If youre feeling ambitious, homemade dough rolled out thin works beautifully, but dont stress about perfection, rustic edges add character. Whole-wheat crust brings a nutty flavor that pairs well with the ricotta, and gluten-free options hold up surprisingly well as long as you dont overload them with toppings. I keep a few crusts in the freezer so I can make this on a whim whenever the craving hits.
Making It Your Own
This pizza is a template that welcomes improvisation. Thinly sliced red onion adds a sweet sharpness that contrasts the creamy ricotta, and sun-dried tomatoes bring a concentrated burst of flavor that feels fancy without extra effort. Sometimes I fold in a handful of baby arugula right after baking, letting the residual heat wilt it slightly for a peppery finish. A drizzle of balsamic glaze over the finished pizza can make it taste restaurant-worthy, and a sprinkle of fresh basil never hurts if you have it on hand.
Serving and Pairing
I always serve this with a simple green salad dressed in lemon and olive oil, the acidity cuts through the richness and makes the meal feel balanced. A chilled glass of Pinot Grigio or a crisp Italian lager complements the garlic and cheese without overwhelming the delicate flavors. Leftovers reheat wonderfully in a hot skillet, which re-crisps the bottom and brings back that just-baked texture.
- Let the pizza rest for a full 2 minutes before slicing so the cheeses set and dont slide off
- Use a pizza cutter or sharp knife and cut decisively, hesitant sawing makes a mess
- Serve it straight from the cutting board for a casual, inviting presentation
Pin It This pizza has become my answer to weeknight exhaustion and last-minute guests alike, because it never fails to feel special. I hope it finds a spot in your regular rotation, right next to the recipes you make without thinking twice.
Recipe FAQs
- → Can I make the pizza dough from scratch?
Absolutely. Prepare your homemade dough ahead and let it rise until doubled. You can also use dough that's been refrigerated overnight for enhanced flavor. Simply shape to a 12-inch circle and proceed with the topping instructions.
- → What type of ricotta works best?
Use whole milk ricotta for the creamiest texture and richest flavor. Avoid whey ricotta or low-fat varieties, as they can become grainy when baked. Cold ricotta straight from the refrigerator dollops more easily across the crust.
- → How do I prevent a soggy crust?
Sauté the spinach thoroughly to remove excess moisture before adding to the pizza. Additionally, preheat your pizza stone or baking sheet for at least 15 minutes to ensure immediate crisping. Using parchment paper also helps distribute heat evenly.
- → Can I add other vegetables or proteins?
Definitely. Thinly sliced red onions, sun-dried tomatoes, and roasted garlic complement the spinach beautifully. For protein, consider adding crumbled sausage, prosciutto, or roasted chickpeas before baking.
- → What's the best way to slice without tearing?
Allow the pizza to cool for 2-3 minutes after removing from the oven. Use a sharp pizza cutter or long chef's knife in smooth, downward motions without sawing. A well-oiled cutter prevents sticking.
- → How should I store leftovers?
Store cooled slices in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for 5-7 minutes to restore crispness, or use a toaster oven for single slices. Avoid microwaving, which softens the crust.