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This scrumptious spinach pizza is crispy on the edges and loaded with juicy garlicky spinach, creamy mozzarella and tangy feta cheese. It’s fresh, full of flavor, and absolutely delicious!
The recipes uses my easy no-knead dough recipe, so quick to make in just 1 bowl and perfect if you love a light and crispy crust (WE DO!).
This spinach pizza has been a staple in my household for as long as I remember and it’s definitely one of my favourite veggie pizza recipes.
The amazing vegetarian topping made with delicious sautéed spinach, melted mozzarella and salty feta has so much flavor that you’ll never miss the meat.
The contrast of textures between the crust and the deliciously soft spinach, the fresh flavor from the garlic and the extra virgin olive oil, everything in this spinach pizza is perfect to delight vegetarians and meat lovers alike!
It’s also easy to whip up using the easiest pizza dough ever and it’s packed with a whole 10-oz bag of super healthy spinach. And don’t worry if the amount looks huge because it wilts down in the pan in minutes.
And we love how easy it is to eat LOADS of greens without even realising it, don’t we?! : )
Give this delicious pizza with spinach a go, it’s so delightful that you’ll be making it again and again!
List of the ingredients
- Easy no knead pizza dough (or your fav pizza dough)
- Baby spinach
- Feta cheese
- Extra virgin olive oil
- Salt & pepper
How do you make spinach pizza?
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)
- First step, start by making this dough (with video tutorial, easy peasy).
- Saute’ the garlic in some olive oil, add the spinach a handful at a time and toss gently until wilted and still bright green.
- Season with salt and pepper and set aside.
- When the dough is ready, stretch it gently into a rectangular shape.
- Top with mozzarella, crumbled feta, then scatter the sautéed spinach mixture over the top.
- Bake in the preheated oven for about 15 minutes until golden and crusty!
- Serve with a drizzle of extra virgin olive oil, freshly ground black pepper or red pepper flakes (or both!).
Spinach pizza ingredients
Homemade pizza dough: give this easy no-knead pizza dough a go and you’ll be hooked! It’s super easy and makes a lovely crispy crust. But you’re welcome to use your favorite recipe or a store-bought pizza dough if you wish.
Spinach: I use 10oz/280 grams of fresh baby spinach for this recipe. Spinach on pizza tastes amazingly good and it’s full of health benefits.
Although the texture of fresh spinach is great, you can use convenient frozen spinach for this recipe (previously thawed and squeezed).
Garlic: use fresh garlic, not powder, and feel free to use 2 cloves if you like.
Mozzarella cheese: whole-milk mozzarella in water is the best and what I always use for my pizza recipes, but it’s important to not overload the pizza with it. Alternatively, shredded firm mozzarella works just fine.
Feta: the tangy feta with its bold flavor pairs beautifully with the juicy spinach. I use the block of feta, it’s convenient and tastes better than the crumbled option. But feel free to skip the feta if you wish, or use a mix of ricotta and parmesan cheese instead, but make this spinach pizza anyway!
Extra virgin olive oil: It’s definitely the best for flavor and nutrition, packed with antioxidants and full of fruity flavor. This is the ONLY condiment for pizza (if you ask Italians, and here you have one! : ).
Salt, pepper and red pepper flakes: season until the flavor pops. A pinch of chili flakes works a treat on this white pizza with spinach.
Tip for the best pizza!
Follow these simple rules for the best spinach pizza you’ve ever had!
- Use your fingers to stretch the dough, don’t use a rolling pin!
- Don’t put raw spinach on a pizza. You want to sautee your baby spinach with garlic until wilted, moist and infused with garlic flavor.
- Place the rack in the lowest position close to the heating element. This works very well in my oven, but make sure you use the best spot in your oven.
- Preheat the oven, always!
- Bake your pizza on a hot pizza stone or pizza steel. You can also use a baking tray (see my tips in the recipe card!). When you preheat your oven, make sure the pizza stone is inside so it’s already hot and ready for your pizza. This avoid soggy bottom and makes the crust crispier.
- Use parchment paper and a pizza peel or the back of a baking sheet to transfer your pizza to the hot stone. This helps, especially if you use a sticky high-hydration dough like my easy no-knead dough.
- Finish with a drizzle of extra virgin olive oil for more flavor!
Best add-ins for your spinach pizza recipe!
Although this spinach pizza is delicious as it is, I’ve tried a few add-ins that I loved! A handful of sun dried tomatoes, Kalamata olives, sliced red onions, canned artichokes, roasted bell peppers, blue cheese or ricotta cheese instead of feta are delicious, they add terrific layers of flavor to this recipe.
More easy 1-bowl pizza recipes?
This amazing collection of 17 veggie pizzas are perfect to inspire you! Here a few of my favs, I love all of them!
- Greek pizza
- Pizza with eggplants
- Fresh tomato pizza
- Pizza with peppers
- Artichoke pizza
- Quick Caprese pizza
More recipes featuring spinach
And if you’re looking how to sneak spinach into your meals, you’ll love these:
- Spinach pasta
- Ricotta pasta with spinach
- Pasta with tomatoes and spinach
- Spinach and feta frittata
- Vegan creamy spinach soup
If you still wonder if spinach is good on a pizza, this scrumptious spinach pizza speaks for itself! Let me know if you make it by leaving a comment. I would love to hear from you and get your feedback!
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Spinach Pizza, seriously good!
- 1 easy pizza dough (or your fav dough)
- 1 Tablespoon extra virgin olive oil
- 1-2 garlic cloves, minced or grated
- 10oz (280 grams) fresh baby spinach, washed and drained
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper, plus more to serve
- 1 (4oz/125 grams) whole-milk mozzarella in water(or from ½ to ⅓ cup shredded firm mozzarella)
- 2-3oz (70 grams) feta cheese (approx ⅓ cup if you buy crumbled feta)
- ½ Tablespoon extra virgin olive oil, for drizzling
- ¼ Teaspoon dried chili flakes
- Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
- Cook the spinach: heat the oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until light golden. Add spinach, a handful at a time, and sauté until it has wilted. The amount of greens looks huge, but it wilt in less than 5 minutes. Season with salt and pepper, and set aside.
- Prepare the cheese: crumble the block of feta using your fingers and, if you use fresh mozzarella ball in water, cut it into ½ inch thick pieces. If it releases water, you may want to dab the mozzarella with the paper towel to remove excess moisture.
- Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet.
- Add the topping: scatter mozzarella, feta and spinach evenly on the top of the pizza. Sprinkle some fine salt on top and little drizzle of extra virgin olive oil (optional).
- Bake the pizza: make sure the oven is hot and use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, approx 15 minutes. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
- Serve: allow the pizza to cool for a minute or two before serving and drizzle with good-quality extra virgin olive oil, also garlic oil would be nice. Slice and serve immediately.
The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. However, a digital scale is an excellent kitchen tool and gives a more correct weight. Pizza with spinach leftovers: cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat in the oven the frozen pizza leftovers until nice and crispy.
Never tried pizza with feta and pesto but after coming across this article I decided to try it out. I could no believe that this pizza was really made by me it was really very delicious.
Oh brilliant, I love your feedback, thanks so much for sharing!! : )
Have a great weekend. x
Thanks so much for sharing, Marie! : )
Temperature to bake the pizza??
Hey Eve, you find all the baking instructions in the pizza dough recipe (the link is included in this recipe).
It says preheat the oven to 450°F/230°C. ; )
Made this tonight (with store-bought pizza dough), and my family loved it! Will definitely make it again! Thanks for a great dinner!
Can u specify how much spelt flour u use to 1 cup of all purpose
Thanks for yr reply in advance
Hi Cherie, I mix 1/2 cup spelt flour and 1/2 cup all purpose 😊
In your focaccia recipe it was 1 cup of warm water and in the pizza base it’s 1/2 cup. My dough became too sticky as I used 1 cup of water to make the dough.
Hi, sorry to hear that, but this pizza recipe calls for 1 cup of flour and 1/2 cup of water, sadly 1 cup flour + 1 cup water doesn’t work. x
Tried this tonight and it was a big hit. 😀
Is it possible to double up on all ingredients to make a bigger pizza for more people?