Pin this My oven was acting up one Thursday night, refusing to hold a steady temperature, and I needed something quick that could handle a little chaos. I had a ball of dough in the fridge, a tub of ricotta about to expire, and a bag of spinach wilting in the crisper. What started as damage control turned into one of those accidental wins that you end up making on purpose every few weeks. The garlic butter was a last-second idea, brushed on instead of tomato sauce, and it completely changed the game.
I made this for my sister when she came over unannounced, still in her scrubs from a long shift. She sat at the counter while I worked, and we talked about nothing important while the kitchen filled with the smell of garlic and butter. When I pulled it out of the oven, she just looked at me and said, This is exactly what I needed. We ate it straight off the pan with our hands, too hungry to bother with plates.
Ingredients
- Thin pizza crust: Store-bought works perfectly here and saves you time, but if you have homemade dough resting in the fridge, even better for that chewy edge.
- Unsalted butter: This is the base of your garlic butter, and using unsalted lets you control the seasoning without it getting too salty once the cheeses go on.
- Garlic cloves: Fresh garlic is non-negotiable, it blooms in the butter and perfumes the whole pizza with that warm, toasty aroma.
- Fresh parsley: Optional but worth it for a little brightness and color once everything is golden and bubbling.
- Ricotta cheese: Go for whole milk ricotta if you can, it has a creaminess that part-skim just cant match.
- Fresh spinach: It wilts down fast, so dont worry if two cups looks like a lot in the pan, it shrinks to nothing in minutes.
- Olive oil: Just enough to sauté the spinach without making it soggy or greasy.
- Shredded mozzarella: Adds that stretchy, melty top layer everyone expects from pizza.
- Grated Parmesan: A little goes a long way for nutty, salty depth that ties everything together.
- Red pepper flakes: A pinch wakes up the mild flavors without making it spicy, but skip it if youre not in the mood.
Instructions
- Heat the oven:
- Preheat to 475°F and slide your pizza stone or baking sheet inside to get screaming hot. This step is what gives you that crisp, golden crust instead of a soggy bottom.
- 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.
- 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 incredible. Stir in parsley if youre using it, then take it off the heat.
- Prep the crust:
- Lay your pizza crust on a piece of parchment paper and brush the garlic butter all over the surface, right to the edges. This is your flavor foundation.
- Add the ricotta:
- Drop spoonfuls of ricotta evenly across the crust, leaving a small border around the edge. Dont spread it smooth, the little dollops create pockets of creamy richness.
- Layer the spinach:
- Scatter the sautéed spinach over the ricotta and add a few grinds of black pepper. It should look a little rustic and uneven, thats the charm.
- Top with cheese:
- Sprinkle mozzarella and Parmesan over everything, then add a pinch of red pepper flakes if you want a gentle kick.
- Bake:
- Slide the pizza, still on the parchment, onto your hot stone or baking sheet. Bake for 12 to 15 minutes until the crust is golden and the cheese is bubbling and starting to brown in spots.
- Cool and slice:
- Let it sit for a couple minutes so the cheese sets just enough to slice cleanly. Serve while its still steaming.
Pin this This pizza became my go-to whenever someone needed comfort food that didnt feel heavy or overly indulgent. One night I made it for a friend going through a breakup, and she told me later it was the first thing that tasted good in days. Food has a way of doing that, filling in the gaps when words fall short.
Choosing Your Crust
Store-bought dough from the bakery section or a pizzeria works beautifully here, and theres no shame in taking the shortcut. If you have the time and energy, homemade dough adds a chewy, airy texture thats hard to beat. Whole-wheat or gluten-free crusts hold up well too, just keep an eye on the baking time since they can brown faster. The key is making sure whatever crust you use is rolled thin, this isnt a deep-dish situation.
Getting the Garlic Butter Right
The garlic butter is what makes this pizza feel special, so dont rush it. Let the garlic sizzle gently in the melted butter until it turns fragrant and just barely golden, but pull it off the heat before it browns or it will taste bitter. If you want to get fancy, add a tiny pinch of lemon zest or a few leaves of fresh thyme to the butter. Brush it on generously, the crust should glisten.
Serving and Pairing Ideas
This pizza is mild and creamy, so it pairs well with something crisp and acidic to balance it out. A simple arugula salad with lemon vinaigrette cuts through the richness, or you can serve it with roasted cherry tomatoes on the side. A glass of chilled Pinot Grigio or Sauvignon Blanc is perfect if youre in the mood for wine.
- Add thinly sliced red onion or sun-dried tomatoes before baking for a little extra sweetness and tang.
- Drizzle a bit of honey over the finished pizza for a surprising sweet-savory contrast that works beautifully.
- Leftovers reheat well in a hot skillet for a minute or two to crisp up the bottom again.
Pin this This is one of those recipes that feels like a hug in pizza form, simple and satisfying without trying too hard. Make it once and youll understand why it became my answer to almost every weeknight craving.
Recipe Questions
- → Can I use fresh spinach instead of chopped?
Yes, fresh spinach works perfectly. Sauté it in olive oil for 2-3 minutes until wilted. Fresh greens provide better texture and flavor than frozen varieties for this preparation.
- → How do I prevent a soggy crust?
Use a preheated pizza stone or baking sheet to create direct heat. Brush the crust lightly with garlic butter before topping, and avoid excess moisture from the spinach by draining it well after cooking.
- → What temperature should the oven be?
Preheat to 475°F (245°C). This high heat ensures the crust crisps while the cheese melts properly. A pizza stone helps achieve even browning and crispness throughout.
- → Can I prepare this ahead of time?
Yes, you can assemble the pizza up to 2 hours before baking and refrigerate it. This actually helps flavors meld. Bake directly from the refrigerator, adding 2-3 extra minutes to cooking time.
- → What pairs well with this pizza?
Serve alongside a crisp green salad with lemon vinaigrette and a glass of Pinot Grigio or Sauvignon Blanc. The acidity complements the creamy ricotta and earthy spinach beautifully.
- → Are there gluten-free options?
Absolutely. Substitute with a gluten-free pizza crust available at most markets. The topping combination remains the same, and baking time typically stays consistent at 12-15 minutes.