Spinach Pizza
intro
Crispy, chewy thin crust topped with garlicky sautéed spinach, melted mozzarella, and a hint of nutmeg, this white-style spinach pizza is fresh, satisfying, and perfect for easy weeknights.
Ingredients
Steps
Preheat Oven, Rest Dough
Place an oven rack in the middle position, then preheat oven to 240C (475F). Set the 33cm perforated dark gray pizza crisper tray on the middle rack to preheat for at least 10 minutes while you prep toppings. Remove 280g pizza dough from the refrigerator, set it on the acacia wood cutting board, and let it rest at room temperature for 10 minutes to relax gluten for easy stretching.
Sauté and Drain Spinach
Heat 1 tbsp extra-virgin olive oil in the 20cm stainless steel sauté pan over medium heat. Mince 3 garlic cloves with the 8-inch chef’s knife on the cutting board, then add to the pan and cook for 30 seconds until fragrant — do not let garlic brown, as it will turn bitter. Add 200g baby spinach in batches, stirring with the red silicone spatula, until all spinach is fully wilted, about 2 minutes. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp freshly grated nutmeg. Transfer cooked spinach to a paper towel-lined surface, then squeeze firmly to remove all excess moisture until the spinach forms a tight, dense ball; this prevents a soggy crust.
Grate and Season Cheese
Use the stainless steel box grater to coarsely grate 225g low-moisture mozzarella into the medium stainless steel mixing bowl. Finely grate 30g parmesan into the same bowl, then toss with 1 tsp dried oregano and remaining 1/2 tsp kosher salt to combine. Set aside 2 tbsp of the cheese mixture to sprinkle on the crust edge, if desired.
Stretch Dough on Tray
Carefully pull the preheated pizza crisper tray from the oven (it will be very hot) and set it on the stovetop. Drizzle 1 tsp olive oil across the tray surface, then use the boar bristle pastry brush to spread the oil evenly over the perforated metal. Transfer the rested dough to the center of the tray, then use your fingertips to press and stretch it outward into a 30cm (12-inch) round, leaving a 1cm thicker border for the crust. Do not use a rolling pin, as this will press out air bubbles and create a dense crust.
Layer Pizza Toppings
Sprinkle half of the grated cheese mixture evenly across the stretched dough surface, leaving the 1cm crust border bare. Spread the squeezed, drained spinach in an even layer over the base cheese, breaking up any clumps with your fingers to avoid dense, soggy spots. Top the spinach with the remaining half of the cheese mixture, covering most of the spinach to prevent it from burning in the oven. Brush the exposed crust border with the remaining 2 tsp olive oil, and sprinkle with the reserved cheese if using.
Bake Until Golden Crisp
Carefully slide the assembled pizza on the crisper tray back to the middle oven rack. Bake for 12-15 minutes at 240C (475F), until the crust is deep golden brown with crispy, bubbly blisters along the edge, and the cheese is fully melted and bubbling with faint golden spots. Rotate the tray 180 degrees halfway through baking to account for uneven home oven hot spots.
Garnish, Slice, and Serve
Use oven mitts to remove the baked pizza from the oven, then slide it directly onto the matte cream ceramic pizza platter. Let the pizza rest for 3 minutes to allow the cheese to set, so toppings do not slide off when slicing. Top with torn fresh basil leaves and a light sprinkle of optional red pepper flakes, then use the stainless steel pizza wheel to slice into 8 equal wedges. Serve immediately.
Tips
2.Let cold pizza dough rest at room temperature for 10 minutes before stretching: cold dough has tight, contracted gluten that will shrink back when pulled, leading to an uneven, thick crust that does not crisp properly.
3.Preheat your pizza tray for a full 10 minutes before adding the dough: the hot metal instantly sears the bottom of the crust on contact, creating a crispy, restaurant-style base instead of a soft, doughy, undercooked bottom.
OMG this white spinach pizza is a total game changer! I’ve been ordering white pizza from my local spot for years and this tastes exactly like it, if not better. 15 minute cook time? Are you kidding? Perfect for busy weeknights when I don’t feel like slaving over the stove. SO good.
My kids loved it! I was worried the spinach would be a hard sell for my 7 and 9 year old but they devoured two slices each and asked if we could have it again next week. I added a little extra mozzarella like I do for all their pizzas, total hit for family dinner.
Took this to our neighborhood potluck last weekend and people were asking me for the recipe left and right! I prepped the crust the night before to save time, and it came together so fast day of. Only thing I changed was adding a sprinkle of red pepper flakes for a little heat, chef’s kiss.
I was skeptical about a pizza without red sauce at first, but my partner begged me to try this and wow, I’m a convert. The garlic and cheese blend is so flavorful, the spinach adds the perfect fresh bite. Threw it on my pizza stone on the grill for a little extra char, 10/10.
Wait, has anyone tried making this with dairy-free cheese? I’m vegan and this recipe looks so good, I want to bring it to my friend’s pizza night but don’t want it to turn out weird if I swap the cheeses.
SO easy even I couldn’t mess it up! I’m a sophomore in a tiny dorm with just a toaster oven, I used a pre-made naan as the crust and it turned out amazing. Perfect cheap meal for when I’m sick of dining hall food.
Added this to my regular meal prep rotation! I make a batch on Sunday, slice it up, and keep it in the fridge for quick lunches throughout the week. It reheats way better than regular red sauce pizza, no soggy crust at all. Obsessed.
Made this as a post-hike snack last weekend after a long 8 mile trail, and it hit so hard. We packed the pre-topped crusts in a cooler and cooked ‘em up on our camp stove pizza oven. Super lightweight ingredients, no messy sauce to spill in the pack, 10/10 outdoor meal.
Tried this for our Friday family pizza night last night, and it was a huge hit. I sautéed the spinach with a little extra garlic before putting it on the pie, which made the flavor even deeper. My wife said it’s better than the fancy pizza place downtown that charges $25 a pie. Win!
Wait, does this hold up okay if I make it a couple hours ahead of time? I’m supposed to bring a dish to a work potluck tomorrow and my commute is 45 minutes, I don’t want it to get all sad and soggy by the time I get there.
Made this with a gluten-free cauliflower crust and it was chef’s kiss! I was worried the mild white toppings wouldn’t stand up to the cauliflower flavor but they paired perfectly. Even my gluten-eating roommate stole two slices, no ragrets.
Quick, easy, and delicious – exactly what I need after a long day of teaching 3rd graders. I keep pre-made pizza crusts in my freezer specifically for nights when I don’t have the energy to cook, and this recipe is now my go-to topping combo. No fuss, zero cleanup, tasty as hell. 10/10.
This was good, but I felt like it was missing a little something? I followed the recipe exactly but it felt a little bland to me. Any ideas for add-ins to give it more oomph? I don’t want to write it off because the cook time is so perfect for our hot Arizona summers when I don’t want the oven on long.
My toddler is going through a super picky eating phase where he only eats “white food” right now, and this was a total win! He ate an entire slice plus a side of fruit for dinner last night, and I felt good that he was getting some spinach in without even noticing. Parenting win unlocked.
Wait, can I use fresh baby spinach or do I need to cook it first? I’ve made the mistake before of putting raw spinach on pizza and it turned into a watery sad mess, don’t want to repeat that here.