Skinny Spinachio Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–8 minutes until foamy. In a large bowl, whisk together flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Stir until a shaggy dough forms.

Knead and first rise

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 4–5 minutes. Form into a ball, coat lightly with olive oil, place in a bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Press into pan

Lightly oil a 10x14-inch rectangular or oblong 'bar' pizza pan and sprinkle with cornmeal or semolina if using. Press dough into the pan from the center to the edges with your fingers, creating a uniform thickness and slightly raised lip. Cover and let rest 15–20 minutes for a short second rise while you prepare the filling. Preheat oven to 500°F (260°C) with a rack in the upper third for a crisp top; if you have a baking steel or stone, heat it as well and plan to slide the pan onto it for extra crispness.

Wilt the spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the fresh baby spinach in batches, stirring until just wilted, 2–3 minutes total. Transfer wilted spinach to a fine mesh strainer or a bowl and press or squeeze out as much liquid as possible. Chop coarsely and set aside.

Make the cheese-spinach filling

In a mixing bowl, combine the squeezed chopped spinach, ricotta, 2 cups shredded mozzarella, 1/2 cup grated Pecorino Romano, 1/4 cup softened cream cheese, minced garlic, lemon zest, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until thoroughly combined and spreadable. Taste and adjust seasoning if needed.

Assemble the pie

Brush the pressed dough lightly with olive oil, especially around the edges. Spread the Spinachio filling evenly across the dough, leaving a narrow 1/4–1/2 inch bare border if you want a crisper rim. Sprinkle the additional 3/4 cup shredded mozzarella all the way to the edges—this will bake out to the edge and form the signature cheese-to-edge finish. If you like an extra buttery sheen, brush the rim with melted butter.

Bake well-done

Place the pan on the preheated rack (or on the preheated stone/steel). Bake at 500°F (260°C) for 12–16 minutes, rotating the pan halfway through, until the cheese is deeply golden at the edges and the crust is crisp and golden. For an extra well-done finish, switch to broil for the final 1–2 minutes watching carefully so it doesn't burn—you want blistered, golden edges and a little browning across the top.

Rest and serve

Remove the pizza from the oven and let rest 3–5 minutes to set the filling. Slice into 8 bar-style pieces. Serve hot so the cheese edge is crisp and the Spinachio topping is creamy and flavorful.