Spinach and Ricotta Pizza With Garlicky Olive Oil: A Simple, Flavorful Recipe
Discover how simplicity and quality ingredients create a standout spinach and ricotta pizza with a garlicky olive oil base.
Spinach and Ricotta Pizza With Garlicky Olive Oil
If there is one dish that truly celebrates how quality ingredients can turn a simple idea into something extraordinary, it’s pizza—especially when inspired by Italian tradition. This recipe for spinach and ricotta pizza with garlicky olive oil embraces the philosophy of “less is more,” letting just a handful of pristine components combine for an herbaceous, creamy, and slightly spicy pie with remarkable flavor. Adapted from the famed Gjelina: Cooking from Venice, California and refined through years of testing, this pizza features a crispy crust, lush ricotta and mozzarella, heaps of wilted spinach, and the revelatory punch of garlic-infused olive oil.
Perfect for quick weeknight dinners, lazy summer evenings, or entertaining guests, this pizza is guaranteed to impress without the fuss.
Why Less Is More: The Italian Approach to Pizza Night
Authentic Italian pizza is about restraint and thoughtful selection. Rather than overwhelming the crust with toppings, Italian pizzerias focus on a few quality items. Whether you’ve tasted a simple margherita with tomatoes and olive oil or this spinach-ricotta variation, the delightful balance comes from:
- Fresh, seasonal vegetables for natural flavor
- Whole milk ricotta and fresh mozzarella for creamy texture
- Charred, airy pizza crust, perfect for holding toppings without getting soggy
- Herbs and spice to accentuate and elevate the overall profile
The result is more nuanced: every bite lets ingredients shine, making this dish more than the sum of its parts.
Recipe Overview
| Prep Time | Cook Time | Total Time | Serves |
|---|---|---|---|
| 20 minutes | 10 minutes (+1 hour confit) | 1 hour 30 minutes | 2–4 |
Ingredients
- 1 ball pizza dough (store-bought or homemade)
- Extra-virgin olive oil
- Cloves from one head of garlic
- 2 tablespoons sage or rosemary leaves
- Kosher salt and freshly ground black pepper
- 2 generous handfuls fresh spinach leaves
- ½ cup whole milk ricotta (store-bought or homemade)
- ½ cup fresh mozzarella, thinly sliced or torn
- For garnish: Fresh basil leaves, crushed red pepper flakes, flaky salt, extra-virgin olive oil
Kitchen Tools
- Pizza stone (for best crust)
- Pizza peel
- Small baking dish (for garlic confit)
- Spoon and ladle
- Oven
Step-by-Step Instructions
1. Prep Your Pizza Dough
Remove dough from the fridge and let it rest at room temperature for at least an hour. This ensures easier stretching and a softer, airy texture after baking.
2. Preheat for Garlic Confit
Set oven to 350°F. Place pizza stone on the middle rack to heat up while you prepare the garlic confit. If garlic confit is ready ahead, increase oven heat to 500°F for pizza baking.
3. Make the Garlic Confit
- Place peeled garlic cloves in a small shallow dish.
- Cover with olive oil so cloves are just submerged.
- Add sage or rosemary leaves, a pinch of kosher salt and black pepper.
- Bake for 1 hour until garlic is soft and golden.
- Let cool; you can store extra garlic confit for future recipes.
4. Shape the Dough
- Once the oven is at 500°F, sprinkle the pizza peel with flour.
- Place dough ball onto peel; flour surface to prevent sticking.
- Use your hands to stretch and press the dough into a thin, even circle (about 12 inches).
5. Assemble the Pizza
- Spoon out several cloves of garlic confit and drizzle some infused oil onto dough base.
- Add generous handfuls of fresh spinach—layer it high; it will wilt substantially during baking.
- Dollop spoonfuls of ricotta cheese evenly across spinach.
- Add torn pieces or slices of fresh mozzarella.
- Finish with another drizzle of garlic-infused oil across top.
6. Bake the Pizza
- Swiftly slide the topped dough from the peel onto the hot pizza stone.
- Bake for 10 minutes or until the crust is deeply golden with charred blisters and cheese is bubbling.
- Remove promptly to preserve optimum texture.
7. Garnish and Serve
- Add a shower of fresh basil leaves.
- Sprinkle with crushed red pepper flakes, flaky sea salt, and a final drizzle of olive oil.
This herby finish highlights every layer of flavor and adds brightness and subtle heat.
Expert Tips for Perfect Results
- Go heavy on spinach. It wilts dramatically in the oven, so use more than you think is needed.
- High-heat baking is crucial. The blistered crust and bubbly cheese come from baking at 500°F.
- Garlic confit stores well. Make extra and keep refrigerated for a week; use it for toast, pasta, or salad dressings.
- Homemade pizza dough freezes beautifully. Prepare ahead for spontaneous pizza nights.
- Quality olive oil elevates the entire pizza. Choose a robust, cold-pressed extra-virgin oil for best results.
- Let dough rest adequately. This allows gluten to relax, making stretching easier and crust tender.
Serving Suggestions
- Pair with roasted cauliflower for a hearty, vegetable-centric dinner.
- Serve alongside a crisp glass of rosé—the acidity balances the creaminess of the ricotta and mozzarella.
- For a group gathering, slice into eight wedges and let everyone garnish their own with basil and chili flakes.
Why This Pizza Is a Weeknight Winner
There’s no need for a labor-intensive dinner to get delicious results. This spinach and ricotta pizza is:
- Quick to prepare: Most ingredients are fridge or pantry staples.
- Minimal effort, maximal flavor: Oven does most of the work.
- Customizable: Swap spinach for arugula or add mushrooms if desired.
- Healthy and light: Lots of leafy greens and simple dairy for a satisfying but not heavy meal.
Spinach and Ricotta Pizza vs. Other Popular Homemade Pies
| Pizza Variety | Key Features | Distinctive Toppings |
|---|---|---|
| Spinach & Ricotta (This Recipe) | Crispy crust, creamy cheese, garlic oil, fresh greens | Spinach, ricotta, mozzarella, garlic confit, basil |
| Bacon, Apple & Sweet Potato Pizza | Sweet and savory, with crispy sage accent | Bacon, apples, sweet potato, sage |
| Grilled Onion & Prosciutto Pizza | Charred onions, salty prosciutto, arugula | Caramelized onions, prosciutto, arugula |
| Healthy Flatbread Pizza with Eggplant & Ricotta | Creamy ricotta, roasted eggplant on flatbread | Eggplant, ricotta |
Health, Simplicity, and Comfort
This pizza offers a balanced combination of fiber-rich spinach, protein from ricotta and mozzarella, and antioxidant-rich garlic. The dish delivers satisfying comfort while staying light and fresh—great for warm-weather meals or when you crave flavorful nutrition.
Nutritional Highlights
- Spinach: Vitamins A, C, K, and iron
- Ricotta: Calcium, protein, and subtle sweetness
- Garlic: Immunity-boosting, antioxidant benefits
- Olive Oil: Heart-healthy fats, robust flavor
Common Variations and Substitutions
- Swap out spinach for arugula or kale for a bolder, peppery note.
- Substitute fresh mozzarella with burrata or goat cheese for a richer texture.
- Add sautéed mushrooms, caramelized onions, or roasted cherry tomatoes for a vegetarian twist.
- Use store-bought naan or flatbread for a thinner, crispier base.
- Add lemon zest or chili oil for bright acidity or extra heat.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pizza dough?
A: Yes, both store-bought and homemade dough work perfectly. Let dough rest at room temperature to relax gluten and improve texture.
Q: How do I make garlic confit ahead of time?
A: Bake peeled garlic cloves submerged in olive oil with herbs at 350°F for 1 hour, then cool and refrigerate for up to 1 week.
Q: What other vegetables can I add to this pizza?
A: Sliced mushrooms, roasted peppers, arugula, and kale all pair well with ricotta and mozzarella.
Q: How can I make this pizza gluten-free?
A: Use a gluten-free pizza dough base or a pre-made gluten-free flatbread for a similar crispy texture.
Q: What’s the best way to store leftovers?
A: Place slices in an airtight container in the refrigerator; reheat on a baking sheet at 350°F for 8–10 minutes until warm and crisp.
Seasonal Appropriateness
This recipe shines in spring and summer when spinach is tender and basil is plentiful, but it’s equally comforting in cooler seasons, thanks to the warming flavors of garlic confit and creamy cheese.
Final Inspiration: Creativity for Pizza Night
- Keep dough in the freezer for spontaneous pizzas anytime.
- Save extra garlic oil for future recipes—drizzle over vegetables, pasta, or even roasted chicken.
- Host a build-your-own night: Provide various toppings and encourage guests to customize their slice.
- Pair with seasonal salads or grilled vegetables for a full meal.
Let this spinach and ricotta pizza introduce you to a more refined, satisfying take on homemade pie—celebrating fewer, better ingredients and all the joy that comes from cooking simply and well.
References
- https://camillestyles.com/food/spinach-and-ricotta-pizza-with-garlicky-olive-oil/
- https://camillestyles.com/food/cooking/best-pizza-recipes/
- https://camillestyles.com/web-stories/12-homemade-pizza-recipes/
- https://camillestyles.com/food/cooking/lazy-dinner-ideas/
- https://camillestyles.com/food/cooking/easy-summer-recipes/
