Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, room temperature
- 2 Tbsp + 2 tsp olive oil, divided
- 6 oz (170 g) baby spinach
- 3 cloves garlic, minced
- 1 cup (100 g) shredded low-moisture mozzarella
- 1/2 cup (120 g) whole-milk ricotta
- 3 Tbsp finely grated Parmesan or Pecorino, divided
- 1/3 cup (15 g) panko breadcrumbs
- 1/8 tsp freshly grated nutmeg
- 1 tsp lemon zest + 1–2 tsp fresh lemon juice
- Salt, black pepper, optional red pepper flakes
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or upside-down baking sheet inside.
- 2. Sauté spinach in 2 tsp olive oil with 2 cloves garlic, salt, and pepper until wilted; squeeze out excess liquid.
- 3. Stir ricotta with 2 Tbsp Parmesan, nutmeg, lemon zest, salt, and pepper. Toast breadcrumbs in 2 Tbsp olive oil with remaining garlic and a pinch of salt until golden.
- 4. Stretch dough into a 12-inch round on floured parchment; brush lightly with olive oil.
- 5. Top with mozzarella, then scattered spinach and spoonfuls of ricotta. Slide onto hot stone and bake 10–12 minutes until crust is deeply golden and cheese is bubbling.
- 6. Sprinkle toasted breadcrumbs over hot pizza, squeeze lemon juice on top, slice, and serve immediately.
Why You’ll Love This Recipe
- All the comfort of a white pizza, with bright lemon, aromatic nutmeg, and garlicky spinach so it never feels heavy.
- Creamy ricotta dollops and melty mozzarella contrast with crisp crust and crunchy toasted breadcrumbs.
- No cooking skills required beyond basic sautéing and stretching dough, but the results feel restaurant-level.
- Flexible base recipe: add mushrooms, roasted garlic, or extra cheeses without changing the method.
Grocery List
- Produce: Baby spinach, garlic, lemon (for zest and juice)
- Dairy: Pizza dough (or ingredients to make it), whole-milk ricotta, low-moisture mozzarella, Parmesan or Pecorino
- Pantry: Olive oil, panko breadcrumbs, salt, black pepper, ground nutmeg (or whole nutmeg for grating), optional red pepper flakes, all-purpose flour (for dusting)
Full Ingredients
For the Pizza Base
- 1 lb (450 g) pizza dough, homemade or store-bought, at room temperature
- 1–2 tsp all-purpose flour or fine cornmeal, for dusting
- 1 Tbsp olive oil, for brushing the crust
For the Garlicky Spinach
- 6 oz (170 g) baby spinach (about 4 packed cups)
- 2 tsp olive oil
- 2 cloves garlic, minced or very finely chopped
- 1/4 tsp fine sea salt (or to taste)
- Freshly ground black pepper, to taste
- Pinch red pepper flakes (optional, for heat)
For the Lemon-Nutmeg Ricotta
- 1/2 cup (120 g) whole-milk ricotta, drained if very wet
- 2 Tbsp (about 10 g) finely grated Parmesan or Pecorino
- 1 tsp finely grated lemon zest (from about 1/2 lemon)
- 1/8 tsp freshly grated nutmeg (a light “whisper”)
- 1/8 tsp fine sea salt
- Pinch freshly ground black pepper
For the Cheeses on Top
- 1 cup (100 g) shredded low-moisture mozzarella
- 1 Tbsp finely grated Parmesan or Pecorino, for sprinkling before baking (optional)
For the Crunchy Toasted Breadcrumbs
- 1/3 cup (15 g) panko breadcrumbs
- 2 Tbsp olive oil
- Pinch fine sea salt
- Optional: 1 tsp finely chopped fresh parsley or extra pinch lemon zest, stirred in after toasting
For Finishing
- 1–2 tsp fresh lemon juice (to taste)
- Freshly ground black pepper
- Extra grated Parmesan or Pecorino, for serving (optional)
- Red pepper flakes, for serving (optional)
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare Your Pan
Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat to 500°F (260°C). Allow at least 20 minutes for the stone or pan to get thoroughly hot; a hot surface is key for a crisp, well-browned crust.
While the oven heats, tear off a sheet of parchment paper large enough to hold a 12-inch circle of dough. Lightly dust it with flour or fine cornmeal so the dough does not stick. Make sure your dough is at room temperature; if it has been refrigerated, set it out 30–60 minutes ahead so it can relax and stretch easily.
Step 2: Sauté the Garlicky Spinach
Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30–45 seconds, just until fragrant but not browned. Immediately add the spinach, tossing with tongs as it begins to wilt. Sprinkle with 1/4 teaspoon salt, a few grinds of black pepper, and a pinch of red pepper flakes if using.
Cook for 2–3 minutes, stirring, until the spinach is completely wilted and any liquid at the bottom of the pan has mostly evaporated. Transfer the spinach to a cutting board or plate and let cool slightly. Once cool enough to handle, squeeze gently with clean hands or press with the back of a spoon to remove excess moisture, then roughly chop. This prevents the pizza from getting soggy.
Step 3: Mix the Lemon-Nutmeg Ricotta and Toast the Breadcrumbs
In a small bowl, combine the ricotta, 2 tablespoons grated Parmesan, lemon zest, nutmeg, salt, and a pinch of black pepper. Stir until smooth and well mixed. Taste and adjust seasoning if needed; it should taste lightly salty, bright from lemon, and subtly aromatic from the nutmeg. Set aside.
To a small skillet, add 2 tablespoons olive oil and warm over medium heat. Add the panko and a pinch of salt. Stir constantly for 3–5 minutes, until the breadcrumbs turn golden brown and smell toasty. Do not walk away; they can burn quickly. Remove from heat immediately and transfer to a bowl to cool. If you like, stir in a teaspoon of chopped parsley or an extra pinch of lemon zest. These crunchy crumbs will be sprinkled on just before serving.
Step 4: Stretch the Dough
Place the room-temperature dough on the floured parchment. Using your fingertips, gently press it into a flat disk, then use your hands to stretch it into a roughly 12-inch circle, leaving a slightly thicker rim for the crust. If the dough springs back, let it rest for 5 minutes, then try again. Avoid using a rolling pin, which can press out too much air and make the crust dense.
Once stretched, lightly brush the surface of the dough (especially the outer edge) with about 1 tablespoon olive oil. This helps create a golden, flavorful crust and provides a barrier so the toppings do not make the dough soggy.
Step 5: Assemble the White Spinach & Ricotta Toppings
Sprinkle the shredded mozzarella evenly over the oiled dough, leaving a 1/2-inch border around the edge. If using, dust lightly with 1 tablespoon grated Parmesan. Distribute the chopped garlicky spinach evenly over the cheese, breaking up any clumps so it covers the pizza in little patches of green.
Using a spoon, add dollops of the lemon-nutmeg ricotta all over the pizza (8–10 small spoonfuls is ideal). There is no need to spread them completely smooth; the heat of the oven will soften the ricotta into creamy pockets. Double-check that the toppings are fairly evenly spread so each bite has a bit of everything.
Step 6: Bake Until Golden and Bubbling
Carefully slide the parchment with the assembled pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 10–12 minutes, until the crust is deeply golden on the bottom and edges, and the cheese is melted and starting to brown in spots. If your oven has hot spots, rotate the pizza halfway through baking.
If you like extra color, you can switch the oven to broil for the final 1–2 minutes, watching closely so the breadcrumbs you will add later have a golden backdrop but nothing burns.
Step 7: Finish with Lemon and Crunchy Breadcrumbs
Using oven mitts, carefully remove the pizza from the oven by sliding the parchment back onto a cutting board. While the pizza is still very hot, squeeze 1–2 teaspoons fresh lemon juice evenly over the surface. Start with less, taste a small edge piece, and add more if you want extra brightness.
Sprinkle the toasted breadcrumbs generously over the top so they form a light, crunchy layer on the creamy ricotta and spinach. Finish with a few grinds of black pepper, extra grated Parmesan, and red pepper flakes if desired. Slice into 6–8 wedges and serve immediately while the crust is crisp and the cheese is still molten and stretchy.
Pro Tips
- Dry spinach is crucial. Excess water is the enemy of crisp pizza. Sauté until most liquid evaporates and squeeze the spinach before chopping.
- Let the dough warm up. Cold dough fights back when you try to stretch it. Room-temperature dough is softer, easier to shape, and bakes up airier.
- Use whole-milk cheeses. Whole-milk mozzarella and ricotta melt creamier and taste richer than part-skim, which is perfect for a simple white pie.
- Nutmeg should be subtle. You want just a hint of warmth. If you are unsure, start with a tiny pinch and add more next time.
- Add breadcrumbs at the end. Sprinkling them after baking keeps them crunchy, instead of softening in the oven.
Variations
- Mushroom & Spinach White Pie: Sauté 4–6 oz sliced mushrooms in olive oil with a pinch of salt until browned and add them along with the spinach before baking.
- Extra-Garlic Four-Cheese Version: Rub the stretched dough with a cut clove of garlic before oiling it, and add 1/4 cup crumbled goat cheese or fontina to the mozzarella layer.
- Herby Breadcrumb Twist: Stir finely chopped fresh herbs (parsley, basil, or thyme) and an extra pinch of lemon zest into the toasted breadcrumbs for a more aromatic crunch.
Storage & Make-Ahead
Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 400°F (200°C) for 8–10 minutes, or until the crust is crisp again and the cheese is hot. The toasted breadcrumbs will soften slightly but still add some texture.
For make-ahead prep, you can sauté the spinach, mix the ricotta topping, and toast the breadcrumbs up to 2 days in advance. Store each component separately in the refrigerator (breadcrumbs at room temperature in an airtight container). When ready to bake, stretch the dough, assemble, and finish with the premade toppings; add breadcrumbs right after baking.
Nutrition (per serving)
Approximate values for 1 of 3 servings: about 700 calories; 30 g fat; 75 g carbohydrates; 27 g protein; 3–4 g fiber; 1,000–1,200 mg sodium (will vary based on dough, cheeses, and your salt use). This is an estimate and not a substitute for professional dietary advice.
