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Spinach White Pizza

Author: Sue Gray

Spinach White Pizza Recipe

A crisp crust topped with an easy, creamy blend of cheese and herbs, and garnished with green spinach, makes a delicious and pretty pizza.

If you've read this recipe in our Baker's Catalogue, you may notice a very slight difference between the printed version, and the one you read here. Don't panic; either recipe will make great pizza.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
2 pizzas, 16 servings

Ingredients

Choose your measure:

Crust

Topping

  • 1 1/2 cups ricotta cheese (whole milk ricotta gives the creamiest result)
  • 1 1/2 cups shredded mozzarella cheese or pizza cheese blend
  • 2 to 4 teaspoons Pizza Seasoning (use the smaller amount if you use the optional feta)
  • 2 tablespoons olive oil or garlic oil, plus additional for brushing in pans and atop pizzas
  • One 10-ounce bag baby spinach; or use frozen spinach (see tip below)
  • pinch of salt
  • 1 cup crumbled feta cheese, optional

Instructions

  1. To make the crust: Mix all of the ingredients — by hand, mixer, or bread machine — to make a soft, supple dough. Knead for 5 minutes, put the dough in a lightly greased bowl, and cover with plastic. Allow the dough to rest for 15 minutes (or longer, depending on your schedule).
  2. Preheat the oven to 425°F. Grease two 12" or 14" pizza pans with olive oil. Or grease two large baking sheets.
  3. Divide the dough in half, and pat each piece into each of the pans. If you're using baking sheets, pat each piece into a thin oval on each of the sheets.
  4. Let the dough rise, covered, while you prepare the topping.
  5. To make the topping: Mix the ricotta, shredded cheese, and Pizza Seasoning until well combined. Set it aside.
  6. Heat 2 tablespoons of the garlic oil in a large skillet set over high heat. Add the spinach and sprinkle on the salt. Using tongs, turn the spinach as it wilts. When the spinach is barely wilted, transfer it from the pan to a strainer, to drain.
  7. Bake the crusts for 10 minutes, then remove them from the oven. Brush them lightly with olive oil or garlic oil. Spread the ricotta topping evenly over the crusts, about 1/4" thick.
  8. Sprinkle on the feta, then divide the spinach evenly between the two pizzas.
  9. Return the pizzas to the oven, and bake them until the the crust is crisp and the feta is a bit browned, about 10 to 12 minutes. Serve warm.
  10. Yield: 2 pizzas, about 16 slices.