Roma Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine flour and salt. Make a well, add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium for 4–6 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough and divide if making more than one pizza. On a lightly floured surface, stretch or roll into a 12–14 inch round (or desired size). Transfer to a parchment-lined baking sheet or pizza peel dusted with cornmeal.

Preheat oven

Place an oven rack in the lowest position and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, preheat the stone in the oven as well.

Prepare spinach

In a skillet over medium heat, add 1 teaspoon olive oil and the minced garlic. Sauté for 30 seconds until fragrant. Add fresh spinach and cook, stirring, until wilted, about 1–2 minutes. Season with 1/4 teaspoon salt and a pinch of black pepper. Remove and let cool slightly; squeeze out excess moisture if needed.

Assemble base

Brush the stretched dough lightly with 1 tablespoon olive oil (reserve a little for brushing crust). Spread the basil pesto evenly over the dough, leaving a 1/2-inch border for the crust.

Layer toppings

Evenly distribute the cooked chicken over the pesto, followed by the wilted spinach. Sprinkle shredded mozzarella over the top, then crumble feta evenly. Season with remaining 1/4 teaspoon salt, black pepper, and red pepper flakes to taste.

Bake

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly browned.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves across the top and brush the crust lightly with the reserved olive oil. Let rest 2–3 minutes before slicing.