Spinach Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the yeast on top. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead

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

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1½ hours.

Prepare garlic tomato base

While the dough rises, heat 1 tablespoon olive oil in a small skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in the tomato sauce, ½ tsp salt and ½ tsp black pepper. Simmer 5–7 minutes to slightly reduce. Remove from heat and set aside.

Grate cheese

Shred the mozzarella and grate the parmesan. Combine or keep separate for sprinkling later.

Wilt the spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add thinly sliced onion and sauté 3–4 minutes until soft and translucent. Add the spinach (in batches if needed), a pinch of salt, 1 tsp lemon juice (if using) and sauté until just wilted, about 2–3 minutes total. Remove from heat and drain any excess liquid by pressing with a spoon or in a colander.

Prep tomatoes

Thinly slice the tomatoes and pat them dry with paper towel to remove excess moisture so the pizza doesn't become soggy.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 475°F (245°C) at least 30 minutes before baking. If using a pizza peel, lightly dust with cornmeal or flour.

Shape dough

Punch down the risen dough and turn onto a lightly floured surface. Divide into two equal portions for two medium pizzas (or use whole for one large). Shape into rounds and press or roll into 12-inch disks leaving a slightly thicker rim.

Assemble pizza

Brush the dough surface lightly with olive oil. Spread a thin, even layer (about ½ cup) of the garlic-tomato sauce over the dough, leaving the rim bare. Sprinkle about 1 cup shredded mozzarella over the sauce. Distribute the wilted spinach and sautéed onions evenly over the cheese. Arrange tomato slices on top. Sprinkle the remaining mozzarella and the grated parmesan. Season with remaining ½ tsp salt, ½ tsp black pepper and red pepper flakes to taste.

Bake

Slide the assembled pizza onto the preheated stone or baking sheet. Bake 10–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and lightly browned.

Finish and serve

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves on top if using. Slice and serve warm.