Save There was spinach left over from a salad I never made, ricotta from lasagna night, and a pizza dough thawing on the counter because I forgot to use it two days earlier. I figured I'd throw it all together and see what happened. What came out of the oven that night wasn't just dinner, it was proof that sometimes the best meals come from a fridge cleanout and a little bit of faith. My husband took one bite and declared it restaurant-worthy, which made me laugh because I was still wearing pajama pants.
I started making this on weeknights when I wanted something that felt special but didn't require much energy. One evening, my neighbor dropped by just as I was pulling it out of the oven, and I sliced her a piece on the spot. She stood in my kitchen, holding the slice with both hands, telling me she never thought spinach on pizza could taste this good. That moment reminded me how food becomes a conversation starter, a bridge between people who might otherwise just wave from their driveways.
Ingredients
- Thin pizza crust (store-bought or homemade, about 12 inches): A thin crust gets crispier in the oven and doesn't compete with the creamy toppings, letting the garlic butter and cheese shine.
- Unsalted butter (2 tablespoons): Melted with garlic, this creates a fragrant base that soaks into the dough and adds richness you can taste in every bite.
- Garlic (2 cloves, minced): Fresh garlic blooms in warm butter and infuses the whole pizza with a mellow, sweet flavor that makes your kitchen smell incredible.
- Fresh parsley (1 tablespoon, finely chopped, optional): A handful of parsley brightens the garlic butter and adds a pop of green that looks as good as it tastes.
- Ricotta cheese (1 cup): Creamy and mild, ricotta spreads in soft clouds over the crust and balances the sharpness of Parmesan beautifully.
- Fresh spinach (2 cups, roughly chopped): Wilts down to almost nothing but adds earthy flavor and a bit of nutrition without overwhelming the pizza.
- Olive oil (1 tablespoon): Just enough to coax the spinach into tender submission in the skillet before it goes on the pizza.
- Salt (1/2 teaspoon total): Seasons the spinach while it cooks and keeps the flavors from tasting flat.
- Black pepper (1/4 teaspoon): A little pepper over the ricotta adds a subtle kick that wakes up the creaminess.
- Shredded mozzarella cheese (1/2 cup): Melts into gooey, golden pools that hold everything together and give you those perfect cheese pulls.
- Grated Parmesan cheese (2 tablespoons): Adds a nutty, salty finish that crisps up beautifully in the oven.
- Red pepper flakes (pinch, optional): A tiny sprinkle adds warmth and complexity without making the pizza spicy.
Instructions
- Heat the oven high:
- Preheat your oven to 475°F and slide a pizza stone or baking sheet inside to get screaming hot. This high heat is what gives you a crispy, golden crust that doesn't turn soggy under all that creamy cheese.
- Wilt the spinach:
- Warm olive oil in a skillet over medium heat, toss in the chopped spinach with a pinch of salt, and stir until it wilts down, about 2 to 3 minutes. Transfer it to a plate so it stops cooking and cools slightly while you prep everything else.
- 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 amazing. Stir in the 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 use a pastry brush to coat the entire surface with that fragrant garlic butter. Don't skip the edges, they'll turn golden and delicious.
- Dollop the ricotta:
- Drop spoonfuls of ricotta evenly across the crust, leaving a little border around the edge. It doesn't need to be perfect, the rustic look is part of the charm.
- Add the spinach:
- Scatter the cooled sautéed spinach over the ricotta, spreading it around so every slice gets some green. Crack a little black pepper over the top for a hint of spice.
- Top with cheese:
- Sprinkle mozzarella and Parmesan over everything, and add a pinch of red pepper flakes if you like a gentle kick. The cheeses will melt together into a bubbling, golden blanket.
- Bake until golden:
- Carefully slide the pizza, still on the parchment, onto the hot stone or baking sheet. Bake for 12 to 15 minutes, watching for the crust to turn golden and the cheese to bubble and brown in spots.
- Cool and slice:
- Pull the pizza out and let it rest for 2 minutes so the cheese sets just enough to slice cleanly. Cut into wedges and serve while it's still steaming.
Save One Sunday afternoon, I made this pizza for a small gathering of friends who were tired of the usual potluck rotation. Everyone kept going back for more slices, and someone asked if I'd taught myself to make pizza dough from scratch. I admitted I'd used store-bought crust, and we all laughed at how something so simple could feel so impressive. It reminded me that good food doesn't have to be complicated to bring people together around a table.
Choosing Your Crust
I've used everything from fresh dough from the bakery section to frozen crusts I keep on hand for emergencies, and honestly, they all work as long as you get the oven hot enough. Thin crusts are my favorite because they crisp up fast and don't compete with the creamy toppings, but if you prefer a chewier bite, go for a regular or even whole-wheat crust. The garlic butter and toppings are so flavorful that the crust becomes a delicious vehicle rather than the star. Just make sure whatever you choose is rolled or stretched thin, thick dough can stay doughy in the center under all that ricotta.
Spinach Substitutions
Fresh spinach is ideal because it wilts quickly and tastes bright, but I've also used frozen spinach in a pinch, just make sure to thaw it completely and squeeze out every drop of water with your hands or a clean kitchen towel. Arugula works beautifully if you want a peppery bite, though I usually add it raw after baking so it stays crisp. Kale is another option, but you'll need to remove the tough stems and give it an extra minute in the skillet to soften. Whatever green you choose, the key is getting rid of excess moisture so your pizza doesn't turn into a puddle.
Serving and Pairing Ideas
This pizza feels light enough that you can serve it with a simple arugula salad dressed in lemon and olive oil, or a bowl of roasted cherry tomatoes on the side. I love pairing it with a crisp white wine like Pinot Grigio or Sauvignon Blanc, something that cuts through the richness of the cheese without overpowering the garlic. If you're feeding a crowd, slice it into smaller pieces and serve it as an appetizer before a pasta course. It's also fantastic cold the next morning, eaten straight from the fridge while standing at the counter in your socks.
- Add thinly sliced red onion or a handful of sun-dried tomatoes before baking for extra flavor and color.
- Drizzle a little balsamic glaze over the top after baking for a sweet, tangy finish.
- If you want protein, scatter cooked Italian sausage or grilled chicken over the spinach before adding the cheese.
Save This pizza has become my go-to when I want something that feels special without the stress of a complicated recipe. I hope it becomes a favorite in your kitchen too, the kind of meal you make on a whim and end up craving for days.
Recipe FAQ
- → Can I make the pizza crust from scratch?
Absolutely. Prepare your dough ahead of time and let it rise for at least an hour. This homemade version adds extra flavor and texture compared to store-bought crusts. Just ensure your crust reaches about 12 inches in diameter before topping.
- → How do I prevent the spinach from making the pizza soggy?
Sauté the spinach until just wilted, then transfer it to a plate to cool and release excess moisture. This step is crucial for maintaining a crispy crust. Avoid adding raw spinach directly to the pizza.
- → What's the best way to achieve a golden, crispy crust?
Preheat your pizza stone or baking sheet in the oven at 475°F for at least 15 minutes. The high heat ensures the crust gets crispy before the cheese browns. Bake for 12-15 minutes until the edges are golden and the cheese is bubbling.
- → Can I substitute ricotta with other cheeses?
Yes, you can use goat cheese for a tangier flavor, mascarpone for richness, or even crumbled feta for a Mediterranean twist. Adjust quantities based on the cheese's moisture content to avoid sogginess.
- → What wine pairs well with this pizza?
Pinot Grigio is an excellent choice, as suggested in the notes. Its crisp acidity complements the creamy ricotta and earthy spinach beautifully. Alternatively, try a light Sauvignon Blanc or a dry Vermentino.
- → How should I store leftover pizza?
Cool the pizza completely, then store slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness, or enjoy cold as a next-day lunch.