spinach pizza

A rich and garlicky spinach cream sauce, artichoke hearts, and melty mozzarella make this thick crust Spinach Artichoke Pizza ultra indulgent!

Creamy Spinach Artichoke Pizza

all-purpose flour (0.30)

salt (0.05)

instant yeast (0.02)

olive oil (0.16)

water (0.00)

lb. frozen chopped spinach (0.85)

butter

garlic (0.08)

cream cheese (1.00)

milk (0.19)

salt (0.02)

Tbsp cooking oil (0.02)

15 artichoke hearts (1.30)

red pepper (optional) (0.05)

mozzarella (1.00)

Begin the dough the night before. In a large bowl stir together the flour, salt, and yeast. Combine the olive oil and 3/4 cup water, then pour it into the bowl with the flour. Stir until a single (slightly wet and sticky) ball of dough forms with no dry flour left on the bottom of the bowl. Add one to two tablespoons more of water, if needed, to form a ball of dough. Loosely cover the dough and let it sit at room temperature for 12-18 hours.

The next day let the spinach thaw and then squeeze out as much moisture as possible. Preheat the oven to 450ºF and pour 1 Tbsp of cooking oil into a 10 or 12-inch cast iron skillet. Spread the oil around the skillet, including up the side walls.

To make the sauce, mince the garlic and add it to a small pot along with the butter. Sauté the butter and garlic for 1-2 minutes over medium-low heat, or until the garlic is soft and fragrant. Add the cream cheese, milk, and salt to the butter and garlic. Whisk and cook over medium-low heat until the cream cheese has melted into the milk and a thick sauce forms (3-5 minutes). Finally, stir the squeeze-dried spinach into the sauce, breaking up any clumps as you stir. Remove the sauce from the heat and set aside.

Use the excess oil from the skillet to coat your hands, then scrape the fermented dough out of the bowl. Gently press and stretch the loose dough into the skillet until it evenly covers the bottom.

Spread the creamy spinach sauce over the dough, covering from edge to edge. Drain the artichoke hearts, give them a rough chop, then sprinkle over the creamy spinach sauce. Add a pinch of red pepper flakes, if desired. Finally, top the pizza with the shredded mozzarella.

Bake the pizza in the fully preheated oven for 20-25 minutes, or until the edges are sizzling and the top is golden brown. Remove the pizza from the oven and slide a butter knife around the edges to loosen any melted cheese. Either slide the whole pizza onto a cutting board or carefully slice the pizza in the pan. Cut into six slices and serve.

This is the pest spinach and sun dried tomato white pizza you will ever have in your live. It has the perfect balance of veggies, sauce, and cheese.

Spinach pizza with white sauce

spinach

Salt and pepper

sun dried tomatoes (diced)

white pizza sauce (see notes.)

Stone Fire 14-inch pizza crust

Start by preheating the oven to 425F.

In a medium sauce pan, cook the frozen spinach on medium heat until all the water has evaporated. Season with salt and pepper to taste then set aside.

Place the pizza dough on a baking sheet or a pizza pan then evenly spread the white pizza sauce on top. Top it with the cooked spinach, and the diced sun dried tomatoes.  Place in the oven and bake for 15-20 minutes or until the crust is golden brown.

Pull our of the oven, stop with parmesan and red pepper flakes, slice and serve immediately.

Get your greens and pizza fix all at once with this spinach pizza! Ricotta, mozzarella and Parmesan cheese make for a creamy pie everyone will love.

Ultimate Spinach Pizza

ball Best Pizza Dough (or Thin Crust Dough)

garlic powder

oregano

whole milk ricotta cheese

Kosher salt

black pepper

onion

red pepper (or fresh red bell pepper), diced

garlic (1/4 teaspoon minced)

mozzarella cheese

Parmesan cheese

Make the pizza dough

 Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Prepare the spinach

Run the spinach under warm water in a strainer, then squeeze out as much water as possible so that it has a dry, crumbly texture. Mix it in a bowl with 1/8 teaspoon kosher salt, the garlic powder and the oregano.

Prepare the other toppings

Mince the garlic. In a small bowl, mix the ricotta with the kosher salt, fresh ground pepper and minced garlic. Thinly slice the red onion, and dice the roasted red pepper.

Bake the pizza

 When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.

Spread the seasoned ricotta onto the dough. Top with the mozzarella cheese, Parmesan cheese, spinach, red onion, and red pepper.

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, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

Spinach & Mushroom Naan Pizza

vegan naan breads

olive oil

mushrooms

sunflower sprouts (optional,

Preheat oven to 425 degrees.

Top each naan bread with olive oil, spinach, cheese, and mushrooms. Garnish if desired.&nbsp;

Place on a baking sheet and bake 15-20 minutes (or until cheese is melted). Serve and enjoy!

This pizza is baked on na&#39;an bread, using mozzarella and feta cheeses, garlic, red onions, and spinach for a healthy Greek twist on classic pizza. Ready in only 15 minutes! Makes a great quick weeknight dinner or weekend lunch.

Spinach and Feta Flatbread Pizza

flatbread

mozzarella cheese (shredded)

tsp black pepper

spinach (torn)

red onions (sliced)

garlic (sliced)

feta cheese crumbles

tsp sea salt

extra virgin olive oil (for drizzling)

Place a pizza stone or baking sheet in the oven and preheat to 450° Fahrenheit (skip if air frying).

Spread the mozzarella cheese on the flatbread and sprinkle with black pepper and garlic powder. Add spinach, red onions, garlic and feta cheese.

Bake for 10-12 minutes on the preheated pan. If air frying, set the air fryer to 400°F and air fry for 4-5 minutes. Remove from the oven and drizzle lightly with olive oil and sprinkle with sea salt.

When your family and friends taste this pizza, it will conjure up images of Greece. To really wow everyone with your presentation, put it on a wood serving board with lemon quarters to add a pop of taste—and colour!

Flatbread Pizzas with Spinach and Feta

clove, finely chopped

tbsp ml) olive oil,

(140 g) baby spinach, coarsely chopped

(90 g) crumbled feta cheese (see note)

pitas

Lemon wedges

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.

In a large skillet over medium-high heat, lightly brown the garlic in the oil. Add the spinach and oregano. Cook for 1 minute, stirring constantly. Season with salt and pepper. Drain the spinach in a strainer and let cool. 

Place the pitas on the prepared sheet. Top each one with one-quarter of the spinach and feta, then drizzle with olive oil. Bake for 12 minutes or until the flatbread is light golden brown. Let cool and serve with a squeeze of lemon.

Bien. Simple et vite fait. Les pitas cuisent en 8 minutes sur une pierre à pizza.

J’ai substitué les épinards par du chou kale!!!
Mon potager  en est envahit 

Excellentes pizzas!
Je double aussi la quantité d’épinards...Et je poivre généreusement.
Aussi bonnes froides pour la boîte à lunch...
J’accompagne d’une salade Grecque.

Ces pizzas sont délicieuses, je les fais régulièrement. 
J'ai personnalisé un peu au fil du temps et dans le mélanges d'épinards, je mets environ le double des épinards, j'ajoute un piment rouge tranché et quelques champignons. Je mets aussi un peu plus d'origan séché. 
Le pain naan est aussi un bon substitut.

Très bonne recette. 
J'ai pris du pain naan à l'ail pour donner d'avantage de gout, ajouté quelques champignons et du haché pur boeuf pour mon homme carnivore :) 
A refaire sans hésiter !

J'ai bien aimer cette recette de pizza. Elle est simple a suivre. J'aimerais bien voir dautres recettes de pizza au epinard!

SIND, Nicolas Desjardins

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

This delicious Florentine Pizza has bold flavors of garlic, a blend of cheeses, and is topped with spinach -- all on top of an easy no-rise whole wheat crust. This vegetarian homemade pizza is wonderfully easy to make and is the perfect weeknight meal! It also tastes great with chicken if you&#039;d like to add it on top. You won&#039;t want to miss the chewy center and crispy crust of this delicious pizza!

Florentine Pizza (White Pizza with Spinach and Parmesan)

whole wheat flour

tsp baking powder

salt

water

baby spinach leaves

garlic

Italian seasoning

ricotta cheese

parmesan cheese (grated)

feta cheese (crumbled)

salt & pepper (to taste)

Preheat the oven to 356F/180C.

Mix dry ingredients (whole wheat flour, baking powder, salt) in a bowl, whisk until well combined.

Add the olive oil and water to the flour mixture, mix to form a dough.

Turn dough out onto a lightly floured surface (wooden cutting board, countertop, etc.) and knead for 2-3 minutes until dough is smooth.

Allow dough to rest for 10 minutes.

For The Dough

While the dough is resting, prepare the toppings by heating the oil over a medium heat.

Sauté the crushed garlic for 1-2 minutes, making sure not to burn the garlic.

Toss the spinach leaves and Italian herbs through the garlic until leaves are wilted. Season with salt and pepper.

Remove from heat, set aside and allow to cool completely.

Roll the dough to about ½ inch thickness in between 2 sheets of baking paper, forming one large rectangle shape. Remove the top sheet of paper.

Place the dough onto a large baking tray or pizza pan. Bake for 5 minutes.

Cover the partially cooked base with the ricotta cheese, sautéed spinach and top with remaining cheeses.

Bake for 10 mins more or until cooked through.

Cut the pizza into 12 pieces. Serve topped with cracked black pepper.

For The Toppings

https://www.youtube.com/watch?v=2XiW8pwES84

Recipe -- https://pickyeaterblog.com/florentine-pizza/
Florentine Pizza is wonderfully easy with bold flavors of garlic, a blend of cheeses, topped with spinach, and an easy no-rise whole wheat crust. This vegetarian homemade pizza is the perfect weeknight meal. It also tastes great with chicken if you'd like to add it on top. You won't want to miss the chewy center and crispy crust of this delicious pizza!

Florentine Pizza

You get your vegetables in with this pizza because it is loaded with 10 cups of spinach!  The creamy alfredo sauce is convenient by using a prepared sauce and the feta gives some brininess and saltiness.

Spinach Pizza Recipe

garlic clove, thinly sliced

Greek seasoning

table salt

baby spinach (1-10 ounce package)

Flour

pizza

low-moisture mozzarella cheese

red pepper flake, optional

Position the oven rack in the center of the oven. If using a pizza stone, place on the rack, while preheating for a minimum of 30 minutes. Preheat oven to 500°F.

Heat oil in a large non-stick skillet, until shimmering, on medium. Stir in garlic, until fragrant, about 30 seconds.

Stir baby spinach, greek seasoning, salt, and pepper, in batches, until wilted and water evaporates about 3 minutes.

Spread spinach on a paper towel-lined plate to absorb excess moisture and cool slightly, while shaping the dough, for about 10 minutes.

Meanwhile, on a lightly floured surface, roll with a rolling pin or shape, with lightly floured hands, the dough into a 12-inch circle.

Transfer to a large piece of parchment paper set on a pizza peel, cutting board, or flat cookie sheet, adjusting to ensure it remains evenly in the circle. Alternatively, place the dough onto a lightly oiled pizza pan or large baking sheet. Create a raised edge around the outside crust by pressing outward with fingers on one hand and at the same time, using the fingers on the other hand pressing inward to create the 1-inch edge. 

Spread Alfredo evenly over the dough, leaving a 1-inch border. 

Sprinkle with tongs evenly with reserved spinach on top of the alfredo layer. 

Sprinkle evenly with mozzarella (fontina) cheese, feta, and red pepper flake (if using)

Slide the pizza and parchment off of the pizza peel (or cookie sheet) directly onto the oven rack or pizza stone. If using pizza pan or baking the pizza on a baking sheet place the pizza into the center of the oven on the pan. Bake in preheated oven, until the edges of the pizza are golden and cheese is melted, 10 to 12 minutes. 

Remove the pizza from the oven and cut into slices.

I love Katie healthy and low low carb recipes. Being T1D she makes it easy by posting nutritional value so I know . 

Love this pizza! It was packed with so many flavors and I love how I can incorporate veggies in my pizza too :) I even got my daughter to eat it!

Oh my goodness this pizza was so good!! I loved the alfredo sauce on this! Yum!

This is seriously amazing! My family loved it!

This can easily be my new favorite pizza. I love the ingredients mix and the instructions are super easy. Just perfect!

Truly amazing in taste and flavors in this recipe. Will definitely make again, very good recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1683644729/loljvwceofezxja6nnla.mp4

This homemade Spinach Pizza uses premade pizza dough and store-bought creamy Alfredo sauce, is loaded with nutritious spinach, and is topped with Greek seasoning that gives off Mediterranean vibes! This easy and tasty pizza will be on your dinner table in 30 minutes, making it a perfect weeknight meal.

Spinach Pizza

This yummy garlicky spinach pizza is super easy to make from scratch, it&#039;s loaded with a 10-oz bag of spinach, and it&#039;s so GOOD: crispy on the edges, juicy, mega flavorful and delicious!The recipe yields 2 large portions or 6 slices.

Spinach Pizza, seriously good!

1 easy pizza dough (or your fav dough)

extra virgin olive oil

(280 grams) fresh baby spinach, washed and drained

black pepper,

(70 grams) feta cheese (approx ⅓ cup if you buy crumbled feta)

½ Tablespoon extra virgin olive oil,

¼ Teaspoon dried chili flakes

Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.

Pizza dough

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.

Spinach topping

This yummy garlicky spinach pizza is super easy to make from scratch, it&#39;s loaded with a 10-oz bag of spinach, and it&#39;s so GOOD: crispy on the edges, juicy, mega flavorful and delicious!The recipe to make the easy dough is here!The recipe yields 2 large portions or 6 slices.

Egg Pizza

(240 ml) good-quality canned tomatoes (whole or diced)

4-5 basil leaves, thorn

garlic cloves, minced

(140 grams) fresh baby spinach, washed and drained

salt and pepper, to taste

eggs

salt and pepper,

You need only 1 cup of pizza sauce, you can use this recipe or you can mix canned tomatoes, seasoning, olive oil and herbs in a bowl and you&#39;re done. Note: if using whole tomatoes, just break them with a fork.

Pizza sauce

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.

Spinach

Prepare the cheese: if using 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. You can also use a pizza tray, of course.

Add the topping: add pizza sauce, mozzarella, and spinach evenly on the top of the pizza. Sprinkle some fine salt on top.

Bake the pizza: make sure the oven is hot and either using the pizza peel or a tray transfer the pizza onto the preheated stone. Bake until the crust is golden, but not crispy yet (in a forced fan oven it takes around 5 minutes), than remove it from the oven, crack eggs on top, return it back and cook eggs to your liking. Note: if you don&#39;t like a runny yolk, you can add the eggs at the beginning.

Serve: allow the pizza to cool for a minute or two before serving and drizzle with good-quality extra virgin olive oil, salt and freshly ground black pepper. Enjoy!

Top 12 spinach pizza recipes from across the web

The most viewed spinach pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Spinach Artichoke Pizza

Spinach pizza with white sauce

Ultimate Spinach Pizza

Spinach & Mushroom Naan Pizza

Spinach and Feta Flatbread Pizza

Flatbread Pizzas with Spinach and F...

Florentine Pizza (White Pizza with ...

Spinach Pizza Recipe

Spinach Pizza, seriously good!

Egg Pizza

Greek White Pizza

Spinach & Artichoke Alfredo Pizza

Top 12 spinach pizza recipes from across the web

The most viewed spinach pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Spinach Artichoke Pizza

Spinach pizza with white sauce

Ultimate Spinach Pizza

Spinach & Mushroom Naan Pizza

Spinach and Feta Flatbread Pizza

Flatbread Pizzas with Spinach and F...

Florentine Pizza (White Pizza with ...

Spinach Pizza Recipe

Spinach Pizza, seriously good!

Egg Pizza

Greek White Pizza

Spinach & Artichoke Alfredo Pizza

The most viewed spinach pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine