Spinach Feta Pizza Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with flour or semolina. Stretch or roll the pizza dough into a 12-inch round on a lightly floured surface to about 1/4-inch thickness.

Brush the dough surface lightly with 2 tbs olive oil. Mince the garlic clove and sprinkle it evenly over the oiled dough. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Wilt spinach

Heat 1 tbs olive oil in a large skillet over medium heat. Add the 5 cups fresh baby spinach in batches if needed and toss until just wilted, about 2–3 minutes. Remove from heat and let cool slightly.

Once slightly cooled, squeeze any excess moisture from the wilted spinach using a clean kitchen towel or paper towels. Finely chop or roughly leave whole depending on preference. Stir in 1/2 tsp lemon zest (if using) and 1/4 tsp red pepper flakes (if using) to the spinach for brightness and slight heat.

Assemble cheeses

Evenly sprinkle 1.5 cups shredded mozzarella over the oiled and garlicky dough, leaving a 1/2-inch border for the crust. Distribute the drained, wilted spinach evenly over the mozzarella. Scatter 3 oz crumbled feta on top, breaking up large clumps so it distributes evenly.

Bake the pizza

Slide the assembled pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling and beginning to brown in spots. Rotate once halfway through baking for even color.

When the pizza is done, remove from oven and immediately sprinkle 2 tbs grated Parmesan (optional) and 1/8 tsp freshly ground black pepper over the hot pizza. Drizzle 1 tsp olive oil over the top. Let rest 2–3 minutes before slicing to allow cheeses to set slightly.