Fresh Spinach Pizza Slice Recipe

Name: Dee Maria's Fresh Spinach Pizza Slice Recipe
Cook time: 35 min
Total time: 35 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, room temperature); 1 tbs extra-virgin olive oil; 2 tbs all-purpose flour (for dusting); 1 clove garlic (minced); 3 oz tomato sauce (simple pizza or passata); 1.5 cups shredded mozzarella; 2 tbs grated Parmesan; 0.25 tsp crushed red pepper flakes; 3 cups fresh baby spinach (packed); 0.5 tsp fresh lemon juice; 2 oz fresh mozzarella (sliced or small bocconcini, optional); 0.25 tsp salt; 0.125 tsp black pepper (freshly ground); 0.5 tbs olive oil (for drizzling); 4 leaves fresh basil leaves (optional, torn)

Inspired by Dee Maria's

Time35m

Serves8

Make Fresh Spinach Pizza Slice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough & Base (per 1 large pizza / 8 slices — scale as needed for a single slice)

1 each pizza dough (store-bought or homemade, room temperature)

1 tbs extra-virgin olive oil

2 tbs all-purpose flour (for dusting)

Sauce & Cheese

1 clove Garlic (minced)

3 oz tomato sauce (simple pizza or passata)

1 1/2 cups shredded mozzarella

2 tbs grated Parmesan

1/4 tsp Crushed red pepper flakes

Toppings

3 cups fresh baby spinach (packed)

1/2 tsp fresh lemon juice

2 oz fresh mozzarella (sliced or small bocconcini, optional)

1/4 tsp Celtic sea salt

1/8 tsp black pepper (freshly ground)

Finish & Garnish

1/2 tbs olive oil (for drizzling)

4 leaves fresh basil leaves (optional, torn)

Method

Dough & Base (per 1 large pizza / 8 slices)

Preheat

Preheat your oven to the highest temperature (475–500°F / 245–260°C). If using a pizza stone, place it in the oven while it heats for at least 30 minutes.

Lightly dust a work surface with the all-purpose flour. Stretch or roll the pizza dough into a roughly 12–14 inch circle for a large pizza (for a single slice, scale dough accordingly). Transfer the stretched dough to a piece of parchment paper or a floured pizza peel.

Brush the dough lightly with 1 tablespoon extra-virgin olive oil, leaving a small outer rim for the crust.

Sauce & Cheese

In a small bowl, mix the tomato sauce with the minced garlic and crushed red pepper flakes. Spread about 3 ounces (approx. 6 tablespoons) of the sauce evenly over the oiled dough, leaving the outer 1/2-inch rim.

Evenly sprinkle 1 1/2 cups shredded mozzarella across the sauced surface. Scatter 2 tablespoons grated Parmesan over the top.

Toppings

Prepare the spinach: rinse and spin or pat dry the fresh baby spinach. Place spinach in a bowl and toss with 1/2 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season lightly.

Pile the seasoned spinach evenly over the cheese. If using fresh mozzarella slices or bocconcini, tuck them among the spinach so they will melt in pockets on the pizza.

Bake

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 475–500°F (245–260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. If you prefer the spinach more wilted, bake toward the longer end; for just-wilted bright spinach, bake shorter.

If you want a crisper bottom, bake directly on the stone for the last 1–2 minutes without the parchment, watching carefully to prevent burning.

Finish & Garnish

Remove the pizza from the oven and transfer to a cutting board. Drizzle 1/2 tablespoon olive oil over the top and sprinkle remaining 1 tablespoon Parmesan if desired.

Inspired by Dee Maria's

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