Creamy Spinach Ricotta Pizza

The kitchen was warm from the oven, and I was standing there with a bowl of ricotta, wondering if cheese on cheese was too much. My friend laughed and said it was never too much when it came to pizza. That night, we brushed garlic butter on a thin crust, piled on spinach that smelled like olive oil and salt, and baked it until the edges crisped and the ricotta turned golden in spots. It became my go-to whenever I wanted something that felt indulgent but didn't weigh me down.

I made this for my sister on a Tuesday when she showed up unannounced, tired from a long drive. She sat at the counter while I sautéed the spinach, and the smell of garlic hitting melted butter filled the room. When I pulled the pizza out of the oven, we ate it straight from the pan, too hungry to wait. She told me it tasted like comfort, and I understood exactly what she meant.

Ingredients

• Thin pizza crust (store-bought or homemade, about 12 inches): A thin crust crisps up fast in a hot oven and lets the toppings shine without turning doughy.
• Unsalted butter (2 tbsp): This becomes the base for your garlic butter, so use real butter for the richest flavor.
• Garlic (2 cloves, minced): Fresh garlic blooms in warm butter and coats the crust with flavor that lingers.
• Fresh parsley (1 tbsp, finely chopped, optional): A handful of parsley brightens the garlic butter and adds a tiny pop of color.
• Ricotta cheese (1 cup): Ricotta stays soft and creamy when baked, creating pockets of richness across the pizza.
• Fresh spinach (2 cups, roughly chopped): Spinach wilts down quickly and adds a mild earthiness that balances the cheese.
• Olive oil (1 tbsp): Use this to sauté the spinach so it stays glossy and tender.
• Salt (1/2 tsp): Season the spinach while it cooks so every leaf tastes right.
• Black pepper (1/4 tsp): A little pepper sharpens the flavor without overpowering the ricotta.
• Shredded mozzarella cheese (1/2 cup): Mozzarella melts into golden, bubbly spots that crisp at the edges.
• Grated Parmesan cheese (2 tbsp): Parmesan adds a salty, nutty finish that ties everything together.
• Red pepper flakes (pinch, optional): A small pinch gives just enough heat to wake up your palate.

Instructions

Heat the oven:

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside so it gets screaming hot. This helps the crust crisp up fast and evenly.

Wilt the spinach:

Heat olive oil in a skillet over medium heat, then add the chopped spinach and 1/4 tsp salt. Stir until the spinach just wilts, about 2 to 3 minutes, then transfer it to a plate to cool.

Make the garlic butter:

Melt butter in a small saucepan over low heat, then add the minced garlic and sauté for 1 minute until it smells fragrant. Stir in the parsley if you're using it, then remove from heat.

Brush the crust:

Lay the pizza crust on a piece of parchment paper and brush the entire surface with the warm garlic butter, making sure every inch gets coated. The butter soaks in and makes the crust taste like garlic bread.

Add the ricotta:

Spoon dollops of ricotta evenly over the crust, leaving a small border around the edge. Don't spread it smooth, the uneven dollops create little pockets of creaminess.

Layer the spinach:

Scatter the sautéed spinach on top of the ricotta, then sprinkle with black pepper. The spinach nestles into the cheese and adds color and texture.

Finish with cheese:

Sprinkle the mozzarella and Parmesan over everything, then add a pinch of red pepper flakes if you want a hint of heat. The cheeses melt together and create a golden, bubbly top.

Bake the pizza:

Carefully slide the pizza (still on the parchment) onto the preheated stone or baking sheet. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbling and starting to brown.

Cool and slice:

Remove the pizza from the oven and let it cool for 2 minutes so the cheese sets slightly. Slice and serve while it's still warm and the ricotta is creamy.

Save

One evening, I sliced this pizza into small squares and brought it to a gathering where everyone expected takeout. People kept asking what restaurant it came from, and I just smiled and said I made it in my kitchen. That moment reminded me that simple ingredients, put together thoughtfully, can surprise people more than anything fancy ever could.

Choosing Your Crust

I've used both store-bought and homemade crusts, and both work beautifully as long as they're thin. Store-bought saves time and still crisps up nicely in a hot oven. If you make your own, roll it as thin as you can so it bakes quickly and doesn't turn chewy. Whole-wheat or gluten-free crusts work too, just check the baking instructions since they sometimes need a minute or two longer.

Making It Your Own

This pizza is forgiving and loves a little improvisation. I've added thinly sliced red onion for sweetness, sun-dried tomatoes for tang, and even crumbled goat cheese when I had it in the fridge. A drizzle of balsamic glaze after baking adds a sweet-tart finish that makes it feel restaurant-worthy. Play with what you have, the garlic butter and ricotta base works with almost anything.

Serving and Pairing

I like to serve this pizza with a crisp green salad dressed simply with lemon and olive oil, so the flavors don't compete. A glass of chilled Pinot Grigio or sparkling water with lemon feels just right alongside it. If you have leftovers, they reheat well in a hot skillet to bring back the crispy crust.

• Serve immediately while the ricotta is still warm and creamy.
• Cut into squares for appetizers or wedges for a full meal.
• Pair with something bright and acidic to balance the richness of the cheese.

Save

This pizza has become one of those recipes I make without thinking, the kind that feels easy and special at the same time. I hope it becomes that for you too.

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach works perfectly. You'll need about 2 cups roughly chopped. Sauté it in olive oil until wilted, which typically takes 2-3 minutes, then proceed as directed.

→ What's the best way to prevent a soggy crust?

Use a preheated pizza stone or baking sheet to create a crispy base. Pat the sautéed spinach dry before adding it to remove excess moisture. A thin crust also helps prevent sogginess.

→ Can I make the dough from scratch?

Absolutely. Prepare your favorite pizza dough and let it rise according to your method. A homemade dough will add wonderful flavor and texture to this dish.

→ 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 about 5-7 minutes to restore crispiness.

→ What wine pairs well with this pizza?

Pinot Grigio is an excellent choice as suggested. Its crisp acidity and light body complement the creamy ricotta and fresh spinach beautifully.

→ Can I add meat to this pizza?

Yes, consider adding prosciutto, pancetta, or cooked sausage. Layer the meat after the spinach but before the cheese, or add it on top of the ricotta for a less integrated approach.