Spinach Pizza Recipe

Activate yeast and mix

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir and let sit 5–7 minutes until foamy.

Combine dry ingredients

In a large bowl whisk together flour and salt.

Form dough

Make a well in the flour, add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use stand mixer with dough hook 4–5 minutes). If dough is sticky, dust with up to 2 tablespoons more flour.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–90 minutes.

Shape

Punch down the dough, transfer to a floured surface, and roll or stretch into a 12-inch round (or two smaller pizzas). Place on a pizza peel or baking sheet lined with parchment or cornmeal.

Prep spinach

Wash and thoroughly dry the fresh spinach. Remove large stems if desired.

Sauté

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add the spinach in batches, stirring until wilted — about 2–3 minutes total. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Remove from heat and, if desired, squeeze out excess moisture with a clean towel or press in a sieve to prevent a soggy pizza. Optionally stir in 1 teaspoon lemon juice for brightness.

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 using a home oven that won't reach 500°F, preheat to the highest temperature (450–475°F) and extend preheating time.

Assemble

Brush the rolled-out dough edge lightly with 1 tablespoon olive oil. Spread 3/4 cup tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauce. Distribute the sautéed spinach over the mozzarella. Dollop ricotta in small spoonfuls over the spinach, if using. Finish with the remaining 1/2 cup mozzarella and the 1/2 cup grated parmesan, sprinkled evenly.

Bake

Transfer the assembled pizza to the preheated stone or baking sheet. Bake 8–12 minutes at 500°F (or 10–14 minutes at 450°F), rotating once midway, until crust is golden and cheese is bubbling and lightly browned.

Finish and serve

Remove pizza from oven, brush crust lightly with remaining olive oil, and sprinkle 1/2 teaspoon dried oregano. Let rest 3–5 minutes, slice, and serve. If desired, add extra grated parmesan or a pinch of red pepper flakes to each slice.