Spinach Pizza Recipe

Activate yeast

In a small bowl, whisk the warm water and sugar, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Punch down and rest

Punch down the dough, divide if making two smaller pizzas (this recipe makes one large or two medium). Shape into a ball, cover, and let rest 15 minutes before shaping.

Sauté spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add the fresh spinach in batches, stirring until wilted. Cook until all spinach is wilted and most moisture is gone, 3–5 minutes.

Drain and season

Transfer wilted spinach to a fine-mesh sieve or clean kitchen towel and press or squeeze to remove excess liquid. Return to a bowl and season with 1 teaspoon salt, 1 teaspoon black pepper, red pepper flakes, and lemon zest if using. Mix in the ricotta and 1/2 cup of the shredded mozzarella to bind the mixture.

Preheat oven

Place a pizza stone on the middle rack (if using) and preheat the oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat a baking sheet upside down.

Shape crust

On a lightly floured surface or a piece of parchment dusted with semolina/cornmeal, stretch or roll the rested dough into a 12–14 inch round (or two 9–10 inch rounds). Transfer to a pizza peel or baking sheet dusted with semolina.

Add sauce and cheeses

Spread the tomato sauce evenly over the crust, leaving a 1/2-inch border. Dollop spoonfuls of the spinach-ricotta mixture over the sauce and spread gently. Sprinkle the remaining 1½ cups mozzarella evenly across the pizza, then dust with the grated parmesan.

Brush crust

Lightly brush the exposed dough edge with 1 tablespoon olive oil to encourage browning.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes until crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven and thickness of dough.

Rest and serve

Remove pizza from oven and let rest 3–5 minutes. Sprinkle with a little extra grated parmesan or red pepper flakes if desired, slice, and serve.