Save My kitchen smelled like a pizzeria one Wednesday evening when I decided to skip the usual tomato sauce entirely. I had a tub of ricotta staring at me from the back of the fridge and a bag of spinach that needed rescuing. The garlic butter idea came from watching my neighbor brush it on breadsticks, and I thought, why not a pizza base? That first bite, with the creamy ricotta pooling into the crisp crust and the spinach adding just enough earthy bite, convinced me that white pizzas deserve far more attention than they get.
I made this for my book club on a rainy April night, and three people asked for the recipe before we even discussed the novel. One friend admitted she usually picks spinach off everything, but she scraped her plate clean. The trick was not overcooking the spinach, it stayed vibrant green and just wilted enough to nestle into the ricotta. We ended up talking more about pizza techniques than the plot twist, and honestly, I was fine with that.
Ingredients
- Thin pizza crust: A store-bought crust saves time and crisps up beautifully at high heat, but if you have homemade dough resting, use it for an even better chew.
- Unsalted butter: This lets you control the salt level in the garlic butter, and it melts into a glossy, aromatic base that seeps into every bite.
- Garlic cloves: Fresh garlic minced fine gives you those little pockets of pungent sweetness, roasted garlic would be too mellow here.
- Fresh parsley: Optional but worth it, the herbal brightness cuts through the richness and makes the whole pizza feel lighter.
- Ricotta cheese: Use whole-milk ricotta for the creamiest dollops, part-skim works but it can taste a bit grainy.
- Fresh spinach: Baby spinach wilts fast and stays tender, avoid frozen unless you squeeze out every drop of water first.
- Olive oil: A good quality olive oil adds fruity depth to the spinach and keeps it from sticking to the pan.
- Shredded mozzarella: This melts into gooey pockets and helps bind everything together, low-moisture mozzarella prevents a soggy crust.
- Grated Parmesan: The salty, nutty finish from Parmesan is non-negotiable, it crisps up in the oven and adds serious umami.
- Red pepper flakes: Just a pinch wakes up the whole pie without making it spicy, but skip it if you are serving kids.
Instructions
- Heat the oven high:
- Preheat your oven to 475°F and let a pizza stone or baking sheet heat inside for at least 15 minutes. This intense heat is what gives you that crispy, golden crust that does not flop when you pick up a slice.
- Wilt the spinach:
- Warm olive oil in a skillet over medium heat, then toss in the spinach with a pinch of salt. Stir it around for 2 to 3 minutes until it just wilts and turns bright green, then move it to a plate so it stops cooking.
- 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 parsley if you have it, then pull it off the heat before the garlic browns.
- Brush the crust:
- Lay your pizza crust on a sheet of parchment paper and use a pastry brush to coat the entire surface with that warm garlic butter, right to the edges. This step is what makes the crust taste like garlic bread and keeps it from drying out.
- Add the ricotta:
- Drop spoonfuls of ricotta all over the crust, leaving a half-inch border so the edges can puff and brown. Do not spread it smooth, those little clouds of ricotta will melt into creamy pockets.
- Layer the spinach:
- Scatter the cooled spinach evenly over the ricotta, then grind some black pepper over everything. The pepper adds a subtle heat that plays nicely with the garlic.
- Finish with cheese:
- Sprinkle mozzarella and Parmesan over the top, then add a pinch of red pepper flakes if you like a gentle kick. The cheeses will melt together into a bubbly, golden blanket.
- Bake until golden:
- Slide the pizza, still on the parchment, onto your preheated stone or baking sheet and bake for 12 to 15 minutes. Watch for the crust to turn golden brown and the cheese to bubble and brown in spots.
- Cool and slice:
- Pull the pizza out and let it sit for 2 minutes so the cheeses set slightly and you do not burn your mouth. Slice it into wedges and serve it while it is still steaming.
Save The night I served this to my brother, who claims he only likes pepperoni, he went silent after his first slice. He looked up, surprised, and said it tasted like something from a real Italian spot downtown. That moment reminded me that stepping outside the usual tomato-and-cheese routine can win over even the pickiest eaters. Sometimes the simplest swaps, ricotta for red sauce, garlic butter for olive oil, turn a familiar dish into something quietly special.
Choosing Your Crust
Store-bought thin crusts work beautifully here because they crisp up fast under high heat and save you the trouble of proofing dough. If you do make your own, roll it thin and let it rest on the counter for a few minutes so it does not shrink back when you shape it. Whole-wheat crusts add a nutty depth, and gluten-free options hold up surprisingly well as long as you bake them on parchment. I have tried this on naan and flatbread too, both turn into quick personal pizzas that bake in under 10 minutes.
Spinach Tips
Fresh spinach wilts down to almost nothing, so do not be alarmed when two packed cups shrink to a handful in the pan. If you only have frozen spinach, thaw it completely and squeeze it in a clean towel until no more water comes out, otherwise your pizza will steam instead of crisp. I learned this the hard way after a soggy first attempt where the crust turned to mush in the middle. A quick sauté with olive oil and salt keeps the spinach bright green and adds just enough flavor without overwhelming the ricotta.
Serving and Pairing
This pizza shines alongside a simple arugula salad tossed with lemon juice and shaved Parmesan, the peppery greens balance the creamy richness. A chilled glass of Pinot Grigio or a light lager cuts through the butter and cheese without competing with the garlic. Leftovers keep in the fridge for two days and reheat best in a hot skillet for a minute or two, which crisps the bottom back up instead of making it rubbery like the microwave does.
- Add thinly sliced red onion or sun-dried tomatoes before baking for a sweet, tangy twist.
- Drizzle a little balsamic glaze over the finished pizza for a hint of acidity that wakes up every bite.
- If you want protein, scatter cooked Italian sausage or grilled chicken over the spinach before adding the final cheeses.
Save This pizza has become my answer to weeknight cravings and last-minute dinner guests alike. It proves that you do not need a long ingredient list or hours of prep to make something that tastes like you really tried.
Recipe FAQ
- → Can I use a homemade pizza dough instead of store-bought?
Absolutely. Homemade dough works wonderfully for this pizza. Just ensure it's stretched to about 12 inches and allow adequate rise time according to your dough recipe before topping and baking.
- → What temperature should I preheat my oven to?
Preheat your oven to 475°F (245°C). This high heat helps the crust become crispy and golden while the cheese melts perfectly without over-browning.
- → How do I prevent a soggy crust?
The key is using a preheated pizza stone or baking sheet. Additionally, wilt the spinach first to release excess moisture, and don't overload with toppings. The garlic butter on the crust also helps seal it.
- → Can I add other vegetables to this pizza?
Yes, consider adding thinly sliced red onion, sun-dried tomatoes, or roasted mushrooms. Add lighter vegetables before baking and heartier ones after wilting separately.
- → What wine pairs well with this pizza?
A crisp Pinot Grigio complements the creamy ricotta and fresh spinach beautifully. The acidity cuts through the richness while enhancing the garlic notes.
- → 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 5-7 minutes until warmed through, preserving the crust's texture.