Fresh Spinach Pizza Recipe

Proof the yeast

In a small bowl, sprinkle the active dry yeast and sugar over the warm water. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 5–6 minutes.

First rise

Lightly oil a bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

Shape

Punch down the dough and transfer to a lightly floured surface. For one 12–14" pizza, shape into a disk and let rest 10 minutes, then stretch/roll to a 12–14" round. For two smaller pizzas, divide in half and shape accordingly.

Prepare garlic-infused oil

In a small skillet over medium heat, warm 1 tablespoon olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Remove from heat to prevent burning.

Make simple tomato sauce

In a bowl, combine the crushed tomatoes with the sautéed garlic and oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Taste and adjust seasoning. This yields a light, fresh sauce—no cooking required, but you can simmer 5–10 minutes if you prefer a thicker sauce.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available.

Brush dough

Brush the stretched dough lightly with remaining 1 tablespoon olive oil to create a moisture barrier so the spinach topping won't make the crust soggy.

Wilt the spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the fresh spinach in batches if necessary and sauté 1–2 minutes until wilted but still bright green. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove to a bowl and let cool slightly, then squeeze out excess moisture using a clean kitchen towel or fine mesh strainer—this prevents a soggy pizza.

Assemble the pizza

On a piece of parchment or well-floured peel, transfer the stretched dough. Spread an even layer (about 3/4 cup) of the tomato-garlic sauce over the dough, leaving a 1/2" rim. Scatter half of the shredded/sliced mozzarella evenly, then distribute the squeezed wilted spinach over the cheese. Dot with small spoonfuls of ricotta (if using). Sprinkle the remaining mozzarella and the grated parmesan evenly on top. Zest the lemon over the assembled pizza for a bright note.

Bake

Slide the pizza (on the parchment or peel) onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F (260°C) until the crust is golden and cheese is bubbling and lightly browned at the edges. Baking time will vary with oven and stone; watch closely after 7 minutes.

Finish and serve

Remove pizza from oven and let rest 2 minutes. Drizzle with 1 teaspoon olive oil, sprinkle the remaining 2 tablespoons grated parmesan if desired, and adjust salt and pepper to taste. Slice and serve hot.