Sometimes, it's the simplest dishes that bring the most joy, especially when it comes to pizza. Thinking back to the best pizzas I've had, it's clear that fewer, high-quality ingredients often shine brighter than an overload of toppings. My experience in Italy taught me that even a basic mix of fresh tomatoes and garlic with a drizzle of olive oil can be divine, especially on a perfectly crisp crust. This spinach ricotta pizza is inspired by a recipe from my go-to pizza cookbook. After some experimentation, I've made a few tweaks that make it just right. Check out the recipe below and follow along for the step-by-step guide to making this delightful dish.
Let’s discuss the crust.
In my view, the crust is the heart of any great pizza. This recipe starts with my favored homemade pizza dough. You can choose to bake or grill, but for this one, baking is the way to go since it works best for most home cooks. If you're curious about grilling, stay tuned; that method is on the way!
When transferring your topped dough onto a preheated pizza stone, be generous with flour on the board to avoid sticking. Once you've rolled out the dough, which I detail here, it’s topping time.
Now for the toppings.
Starting with garlic confit—a life-changing addition! This versatile condiment enhances pizzas, sandwiches, toasts, and salad dressings, and it's incredibly easy to make. Just take some peeled garlic cloves, cover them with olive oil in a shallow baking dish, sprinkle with salt and fresh herbs, then bake on low until the garlic is soft and sweet.
This garlicky olive oil becomes your pizza’s base, along with the caramelized garlic cloves, creating a unique “sauce”—no tomatoes here, but trust me, you won't miss them.
The remaining toppings focus on freshness. Pile on generous amounts of fresh spinach over the garlicky layer; it wilts beautifully in the oven (seriously, use more than you think!). Next, add a mix of creamy whole milk ricotta and fresh mozzarella, which melts perfectly over everything.
Finish with fresh basil leaves, another drizzle of olive oil (because why not?), and a sprinkle of crushed red pepper flakes for a touch of heat. This combination of flavors is fantastic, bringing together herbaceous, garlicky, and spicy notes in every bite.
Now, let me share the experience of enjoying this pizza. The crust crackles as you take your first bite, giving way to a perfect chew. The spinach is tender and sweet, while the rich cheeses ooze over every slice. If you’re trying to picture heaven in pizza form, this is it.
Baked spinach ricotta pizza features a crispy crust and creamy cheese topped with fresh basil—an unexpected combination that you didn’t know you needed, but you’ll be thrilled it’s here.
I love pairing this delicious pizza with a side of roasted cauliflower and a chilled glass of rosé.
If you try this recipe, please leave a comment and a rating, and feel free to share your version with us! Now, let’s get to the recipe…
Prep Time
20 minutes
Cook Time
10 (+ 1 hour for garlic confit) minutes
Ingredients
Ingredients
- 1 ball pizza dough, store-bought or homemade
- extra-virgin olive oil
- cloves from one head of garlic
- 2 tablespoons of sage or rosemary leaves
- kosher salt and freshly ground black pepper
- 2 large handfuls of fresh spinach leaves
- 1/2 cup whole milk ricotta, store-bought or homemade
- 1/2 cup fresh mozzarella, thinly sliced or torn
- garnish: fresh basil leaves, crushed red pepper flakes, flaky salt, extra-virgin olive oil
Instructions
- Start by taking your pizza dough out of the fridge. Let it sit at room temperature for at least an hour (longer is fine). Preheat the oven to 350 degrees for the garlic confit (if you've prepped it beforehand, heat the oven to 500 degrees for the pizza).
- Place a pizza stone on the middle rack of the oven to heat while you prepare.
- Prepare the garlic confit: In a small, shallow baking dish, place the peeled garlic cloves, covering them with olive oil. Add sage or rosemary, along with a pinch of salt and pepper. Bake for one hour, then remove.
- Increase the oven temperature to 500 degrees. Dust your pizza peel with flour, place the dough on top, and sprinkle more flour to prevent sticking. Stretch into a thin circle—watch me do it here.
- Spoon out several garlic cloves and drizzle some of the garlicky oil over the dough. Top with fresh spinach leaves—it might seem like a lot, but it will shrink while cooking.
- Spread spoonfuls of ricotta over the spinach, followed by mozzarella. Drizzle more garlic oil on top, then quickly slide the pizza onto the stone. Close the oven to retain heat.
- Bake for 8-10 minutes until the crust is charred and bubbly. Use your peel to remove it from the stone, then garnish with basil leaves, crushed red pepper flakes, flaky salt, and another drizzle of olive oil. Slice and enjoy!
**You can prepare garlic confit up to a month in advance—store it in the fridge covered with oil in a sealed jar.
