Spinach Pizza Recipe
There’s something undeniably magical about pizza. It’s that one dish that manages to bridge generations, tastes, and even moods. You can dress it up or strip it down to basics, and it still never fails to bring joy. For me, pizza has always been the ultimate comfort food, but as I’ve grown older and more mindful of what I eat, I’ve looked for ways to make it a little healthier without compromising on the flavor.
This recipe holds a special place in my heart, not just because it’s delicious, but because of how it came to be a part of my life. Let me take you back to where it all began…
A Slice of Home and Health
When I first moved to the UK, everything felt new—exciting, yes—but also overwhelming. I was far from home, adjusting to a new culture, weather, and food. One thing I missed terribly was my mother’s cooking. She had this magical way of sneaking spinach into everything. From parathas to curries, she could make spinach taste like a treat.
On one rainy afternoon in London, craving something familiar yet comforting, I decided to make pizza. I had some spinach left in the fridge and a block of mozzarella that was begging to be used. So, I did what any homesick food lover would—I combined my two cravings into one. That’s how this spinach pizza was born.
The result? A bubbling, golden, cheesy delight with bursts of garlicky spinach, resting on a crispy base. One bite and I was transported home. Ever since that day, this has been my go-to recipe whenever I need a bit of home on a plate.
The Dough – Where It All Begins
Making pizza from scratch always feels like a slow, grounding ritual. So I started by waking up the yeast. I mixed a teaspoon of sugar with ¾ cup of warm water, added a packet of active dry yeast, and waited for that familiar foamy bloom to appear on top. It’s such a small thing, but when that yeast bubbles up, it feels like a promise that something delicious is coming.
I stirred in 2 cups of flour, a teaspoon of salt, and a tablespoon of olive oil. Slowly, I brought it together with my hands, kneading it on the counter for a good eight minutes. The dough was soft and springy, like a little cushion of comfort. I placed it in a greased bowl, covered it with a tea towel, and set it by the window to rise. It was time to move on to the toppings.
The Garlic-Spinach Filling – Simple, But Big on Flavor
While the dough rested and grew, I turned my attention to the spinach. I drizzled a bit of olive oil in a pan and added three cloves of chopped garlic. The moment the garlic hit the warm oil, the kitchen filled with that familiar aroma that instantly makes your shoulders drop and your stomach growl.
I tossed in the roughly chopped spinach and sautéed it for a few minutes—just until it wilted. I added a pinch of salt and, for a little heat, some red chili flakes. That’s it. No fuss. Just garlic, spinach, and olive oil. But it smelled like heaven.
The Creamy Base – Optional, But Highly Recommended
I had a little ricotta in the fridge (leftover from a lasagna I’d made earlier that week), and I thought, why not? I spread a thin layer over the base of my dough once it was rolled out. The ricotta made the pizza even more luscious, a gentle contrast to the sharpness of the garlic and spinach.
Assembling the Pizza – The Best Part
Once my dough had doubled in size, I rolled it out into a rough circle—not perfectly round, but charmingly homemade. I transferred it to my baking tray lined with parchment.
First went the ricotta layer, then the garlicky spinach. I sprinkled a generous amount of shredded mozzarella over the top, followed by a handful of grated parmesan. A dash of dried oregano, and that was it.
Into the preheated oven (475°F / 245°C) it went, and I waited like a kid on Christmas morning.
The Smell That Filled the Kitchen
About 12 minutes later, I peeked into the oven and saw it—bubbling, golden, the cheese just starting to brown in patches, the crust puffed and crisped at the edges. The scent alone could make you weak in the knees. I took it out, let it rest for a minute (though my hands were itching to dive in), and then sliced it.
The first bite? Oh my. The crust was crispy but tender, the spinach warm and garlicky, the cheese perfectly melted with a bit of salt from the parmesan and heat from the chili flakes. And that creaminess from the ricotta? I’m telling you—it was a game changer.
Why Spinach Pizza?
Spinach often gets a bad rap for being “too healthy” or “too green” for pizza, but trust me on this—done right, it adds a beautiful earthy depth to your pie. Paired with a rich garlic white sauce or even a classic tomato base, it becomes the star of the show.
Not only does spinach bring a lovely texture and flavor, but it’s also packed with iron, vitamin C, and fiber. It makes you feel good about going in for that second (or third!) slice.
Ingredients You’ll Need
For the dough:
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tsp sugar
- ¾ cup warm water (not hot!)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
For the topping:
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 2 cups fresh spinach, washed and roughly chopped
- ½ tsp red pepper flakes (optional)
- Salt to taste
- ½ cup ricotta cheese or cream cheese (optional layer)
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 tsp dried oregano
Optional additions:
- Sliced mushrooms
- Cherry tomatoes
- Crumbled feta
- Black olives
Step-by-Step Recipe
Step 1: Making the Dough (The Foundation of Love)
In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy. This is the yeast waking up and telling you it’s ready to go.
Add the flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until it begins to come together, then knead on a floured surface for about 8 minutes. The dough should be soft and elastic.
Place it in a greased bowl, cover with a damp towel, and let it rise in a warm spot for an hour until doubled in size. This is a good time to sip some tea and start prepping your toppings.
Step 2: Preparing the Spinach Topping
In a large pan, heat olive oil over medium heat. Add the chopped garlic and let it sizzle until fragrant (don’t let it brown—it turns bitter!). Toss in the chopped spinach and sauté for 2–3 minutes until wilted. Add salt and red pepper flakes for a little kick.
Remove from heat and set aside. You’ll be amazed how the spinach reduces to a fraction of its volume. That’s okay—it’s flavor-packed now.
Step 3: Rolling Out the Dough
Once your dough has risen, punch it down gently (the most satisfying step!), and roll it out on a floured surface to your desired shape and thickness. I love a medium-thin crust—it gives a perfect crispy base but still holds the toppings well.
Transfer it to a baking sheet or pizza stone lined with parchment paper.
Step 4: Assembling the Pizza
Now comes the fun part!
- If using, spread a thin layer of ricotta or cream cheese on the dough. This creamy base pairs beautifully with the spinach.
- Scatter the sautéed garlic spinach over the top.
- Sprinkle the shredded mozzarella generously—there’s no such thing as too much cheese.
- Add parmesan for a salty, nutty punch.
- Finish with a sprinkle of oregano and any optional toppings like mushrooms or olives.
Step 5: Baking
Preheat your oven to 475°F (245°C). Bake the pizza for 12–15 minutes, or until the crust is golden and the cheese is bubbling with little brown spots.
When you pull it out of the oven, give it a minute to rest. This allows the flavors to settle and the cheese to firm up slightly.
My Personal Tips
- Use fresh spinach. Frozen works in a pinch, but fresh spinach has a lighter flavor and better texture.
- Don’t overload with toppings. Less is more. Let the spinach shine.
- A little lemon zest or a drizzle of chili oil after baking adds a gourmet touch.
Serving Suggestions
Slice it up and serve with a side salad—perhaps a simple arugula and lemon vinaigrette. Or just enjoy it on its own, standing by the oven, burning your mouth slightly on the first bite because you just couldn’t wait (guilty!).
Pair with a glass of crisp white wine or your favorite mocktail.
Variations You Can Try
- Spinach & Artichoke Pizza: Like the famous dip, but on a crust!
- Spinach and Feta Pizza: Adds a tangy Mediterranean vibe.
- Vegan Spinach Pizza: Use vegan mozzarella and skip the ricotta. Add some pine nuts for crunch.
This Spinach Pizza is more than just a recipe to me—it’s a memory, a piece of home, and a dish I return to when I want to feel nourished and content. It’s proof that healthy and comforting can co-exist on the same plate. It’s quick enough for a weeknight meal and elegant enough for a weekend dinner with friends.
So the next time you’re staring at a bunch of spinach and wondering what to do with it, make this pizza. Trust me—it might just become your favorite way to eat your greens.
Here is a nutritional chart for a homemade spinach pizza (1 serving = 1/4 of a 10-inch pizza). This is an estimate and may vary depending on exact ingredients and portion sizes used.
🍕 Spinach Pizza – Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Total Fat | 14 g |
| – Saturated Fat | 6 g |
| – Unsaturated Fat | 7 g |
| Cholesterol | 25 mg |
| Sodium | 550 mg |
| Total Carbohydrates | 34 g |
| – Dietary Fiber | 3 g |
| – Sugars | 2 g |
| Protein | 13 g |
| Calcium | 220 mg (17% DV) |
| Iron | 2.5 mg (14% DV) |
| Vitamin A | 2100 IU (42% DV) |
| Vitamin C | 10 mg (11% DV) |
Notes:
- Calories are mainly from the crust, cheese, and olive oil.
- Spinach adds a good amount of iron, fiber, vitamin A, and C.
- Mozzarella and Parmesan boost calcium and protein.
- You can reduce fat and sodium by using low-fat cheese or reducing cheese quantity.
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