Garlic Spinach Pizza with Feta and Mozzarella Recipe
This garlicky spinach pizza is a delicious and easy-to-make dish featuring a crispy crust, a generous 10-ounce serving of fresh baby spinach sautéed with garlic, and a flavorful blend of whole-milk mozzarella and feta cheese. Perfect for a satisfying main course, this Italian-inspired pizza is juicy, mega flavorful, and perfect for sharing with family or friends.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 large portions (6 slices)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Pizza Dough
- 1 easy pizza dough (or your favorite dough)
Spinach Topping
- 1 Tablespoon extra virgin olive oil
- 1-2 garlic cloves, minced or grated
- 10 oz (280 grams) fresh baby spinach, washed and drained
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper, plus more to serve
- 1 (4 oz/125 grams) whole-milk mozzarella in water (or ½ to ⅓ cup shredded firm mozzarella)
- 2-3 oz (70 grams) feta cheese (approx ⅓ cup crumbled feta)
- ½ Tablespoon extra virgin olive oil, for drizzling
- ¼ Teaspoon dried chili flakes
Instructions
- Prepare the Pizza Dough: Follow the easy no-knead pizza dough recipe up through step 5, which includes proofing and shaping the dough, as well as preheating your oven.
- Cook the Spinach: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the minced or grated garlic and cook for about 20 seconds until lightly golden. Gradually add the spinach a handful at a time, sautéing until wilted, approximately 5 minutes total. Season with ¼ teaspoon fine salt and ⅛ teaspoon black pepper. Set aside.
- Prepare the Cheese: Crumble the block of feta cheese using your fingers. If using fresh whole-milk mozzarella ball in water, slice it into ½ inch thick pieces. Dab with paper towels if it releases excess moisture.
- Shape the Dough: Once proofed, place the dough on a parchment paper sheet. Starting from the center, gently press outwards with your fingers to form an approximately 9×13 inch pizza. Then transfer the dough on the parchment paper to a pizza peel or the back of a rimmed baking sheet.
- Add the Toppings: Evenly scatter the cooked spinach, mozzarella slices, and crumbled feta over the dough. Sprinkle a little fine salt on top and drizzle with ½ tablespoon of extra virgin olive oil. Optionally sprinkle with dried chili flakes.
- Bake the Pizza: Use the pizza peel to transfer the pizza onto a preheated pizza stone in the oven. Bake for about 15 minutes or until the cheese is melted, bubbly, and the crust is golden and crispy. In a fan/forced oven this may take about 8-10 minutes. Keep an eye on it to prevent burning.
- Serve: Allow the pizza to cool for 1-2 minutes. Drizzle with good-quality extra virgin olive oil or garlic oil if desired. Slice into 6 pieces and serve immediately.
Notes
- Use fresh baby spinach for the best texture and flavor.
- If your mozzarella is watery, pat it dry with paper towels to avoid soggy pizza.
- You can adjust the amount of garlic to taste depending on how garlicky you want your pizza.
- The pizza stone must be preheated to ensure a crispy crust.
- Dried chili flakes add a nice subtle heat but can be omitted if preferred.
- Make sure dough is proofed sufficiently for a light, airy crust.
- Serve immediately for the best texture and flavor.
