Pin it The smell of garlic butter hitting warm dough is one of those kitchen moments that stops time. I was testing this recipe on a Thursday night when I had nothing but spinach wilting in the crisper and a tub of ricotta I'd bought for lasagna I never made. The pizza that came out of the oven that night—golden, bubbling, impossibly creamy—became my new weeknight standard. Sometimes the best recipes come from refrigerator improvisation and a little bit of faith.
I made this for my neighbor once after she mentioned she was tired of tomato-based pizzas. She stood in my kitchen with a slice in hand, eyes wide, asking why more people don't do white pizzas at home. That question stuck with me. There's something quietly satisfying about watching someone realize pizza doesn't need marinara to be memorable.
Ingredients
- Thin pizza crust: Whether you grab a store-bought one or roll your own, a thinner crust crisps up beautifully and lets the toppings shine without getting soggy.
- Unsalted butter: This is the base of your garlic butter, and using unsalted gives you control over the seasoning so the crust doesn't end up too salty.
- Garlic cloves: Fresh garlic makes all the difference here, turning simple butter into something aromatic and deeply flavorful.
- Fresh parsley: Optional but worth it for a pop of color and a hint of freshness that brightens the richness.
- Ricotta cheese: Creamy, mild, and slightly sweet, ricotta spreads into soft clouds that melt beautifully in the oven.
- Fresh spinach: It wilts down quickly and adds earthy flavor and color without overwhelming the delicate ricotta.
- Olive oil: Just enough to coax the spinach into tenderness and keep it from sticking to the pan.
- Mozzarella cheese: Adds that classic stretchy, melty quality every pizza needs.
- Parmesan cheese: A little bit of sharp, nutty Parmesan on top gives the pizza a golden, savory finish.
- Red pepper flakes: A pinch adds gentle heat that cuts through the creaminess if you're in the mood for a little kick.
Instructions
- Heat your oven hot:
- Get your oven to 475°F and let that pizza stone or baking sheet heat up inside. A hot surface is the secret to a crispy bottom that doesn't turn chewy.
- Wilt the spinach:
- Warm olive oil in a skillet and toss in the spinach with a bit of salt, stirring until it collapses into itself. Pull it off the heat before it gets too soft, you want it tender, not mushy.
- Make the garlic butter:
- Melt butter gently, add the minced garlic, and let it sizzle just until fragrant. Stir in parsley if you have it, then take it off the burner so the garlic doesn't burn.
- Brush the crust:
- Lay your pizza crust on parchment and brush every inch with that garlicky butter. This step turns plain dough into something you'll want to eat on its own.
- Dollop the ricotta:
- Spoon ricotta all over the crust in soft mounds, leaving a little border for the crust to puff. It doesn't need to be perfect, rustic looks better anyway.
- Add the spinach:
- Scatter your cooled spinach over the ricotta and give it a few grinds of black pepper. The contrast between creamy and earthy starts to build here.
- Top with cheese:
- Sprinkle mozzarella and Parmesan over everything, then add a pinch of red pepper flakes if you like a little heat. The cheese will melt into all the gaps and bind everything together.
- Bake until golden:
- Slide the pizza, parchment and all, onto your hot stone or sheet and bake for 12 to 15 minutes. You'll know it's done when the crust is golden and the cheese is bubbling at the edges.
- Cool and slice:
- Let the pizza sit for a couple of minutes before cutting into it. This helps the cheese set just enough so your slices don't slide apart.
Pin it One evening I served this to a friend who swore she didn't like ricotta. She ate two slices before admitting maybe she'd been wrong all along. That's the magic of this pizza: it changes minds quietly, one creamy, garlicky bite at a time.
What to Serve Alongside
A crisp green salad with lemon vinaigrette cuts through the richness and adds brightness to the plate. If you're feeling indulgent, a glass of chilled Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy, garlicky flavors. Sometimes I'll throw together a quick arugula salad with shaved Parmesan and a drizzle of balsamic, it takes two minutes and makes the whole meal feel more complete.
Storing and Reheating
Leftover slices keep well in the fridge for up to three days if you wrap them tightly. Reheat in a hot oven or toaster oven to bring back the crispy crust, microwaving will make it soft and sad. I've even eaten a cold slice for breakfast and regretted nothing, though I won't admit that to just anyone.
Ways to Make It Your Own
This pizza is a blank canvas that welcomes all kinds of additions. Thinly sliced red onion adds sweetness and bite, sun-dried tomatoes bring tangy pops of flavor, and a handful of sautéed mushrooms turns it heartier. You can swap the spinach for kale or arugula, or even add a few dollops of pesto before the cheese goes on.
- Try crumbling cooked sausage or crispy bacon on top if you want to add some protein.
- Drizzle with hot honey after baking for a sweet and spicy finish that's unexpectedly addictive.
- Use a whole-wheat or gluten-free crust to fit your dietary needs without losing any of the flavor.
Pin it This pizza has become my answer to nights when I want something comforting but don't want to spend an hour cooking. I hope it becomes that for you too.
Recipe FAQs
- → Can I make my own pizza crust for this dish?
Absolutely. You can prepare homemade pizza dough ahead of time and use it instead of store-bought. Simply roll or stretch your dough to approximately 12 inches, allow it to rest for 10-15 minutes, and proceed with the garlic butter and toppings as directed.
- → How do I prevent the crust from becoming soggy?
The key is proper moisture management. After sautéing the spinach, allow it to cool and drain on a plate to remove excess liquid. Additionally, ensure your oven is fully preheated before baking, and use a pizza stone if available to achieve a crispier base.
- → What are good flavor additions to enhance this pizza?
Consider thinly sliced red onions for a subtle sweetness, sun-dried tomatoes for depth, or a sprinkle of nutmeg with the spinach for warmth. Fresh lemon zest over the finished pizza adds brightness, while red pepper flakes provide gentle heat.
- → Can I substitute the ricotta cheese?
Yes. Mascarpone provides a similar creamy texture with a richer flavor, while goat cheese offers a tangier alternative. You might also try a combination of cream cheese and Greek yogurt for a lighter option that maintains good texture.
- → Is this pizza suitable for dietary restrictions?
The base is vegetarian and can easily accommodate gluten-free diets by using a gluten-free crust. For dairy-free versions, substitute ricotta and cheeses with plant-based alternatives. Always verify that store-bought crusts don't contain unexpected allergens.
- → How long does this pizza keep, and can it be reheated?
Leftover slices store well in the refrigerator for up to three days when covered properly. Reheat in a 375°F oven for 5-7 minutes to restore crispness, or briefly warm in a skillet over medium heat. Avoid microwaving to prevent the crust from becoming rubbery.