Spinach Pizza Recipe
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There’s something so satisfying about biting into a golden, cheesy slice of homemade pizza, especially when it’s loaded with garlicky spinach and bubbling mozzarella. This Spinach Pizza gives you a fresh-from-the-oven comfort food without any complicated steps. It’s fast, flavorful, and has one easy trick that makes the crust crisp and the toppings perfectly balanced.
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I like making Spinach Pizza when I’ve got friends coming over or we’re having a casual dinner at home. It’s something everyone can agree on, whether they’re into veggies or not. I usually prep the filling ahead of time and keep the dough in the fridge, so assembling it later takes minimal effort. Leftovers reheat well, and if there’s extra, I freeze a few slices to warm up for lunch when the day gets busy.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Spinach Pizza With Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this spinach pizza easy to make at home if you follow my simple instructions.
Sauté the Spinach and Garlic
Heat olive oil in a large skillet over medium heat. I like using this nonstick skillet pan because it gives me plenty of room to cook without crowding.
Add the minced garlic and cook for about 1 to 2 minutes, just until fragrant. I always grab a garlic press when I want a stronger flavor and don’t feel like mincing by hand.
Stir in the spinach leaves a handful at a time, letting it wilt before putting more. This heat-resistant silicone spatula is what I use here, as it bends with the ingredients and makes it easier to turn things gently.
Then, take the skillet off the heat and allow it to cool slightly.
Mix the Cheese Filling
In a large bowl, mix the ricotta, half of the mozzarella, the Parmesan, and the Italian seasoning. I usually reach for this glass mixing bowl since it keeps everything contained while I stir.
Season it with salt and pepper, then fold in the cooled spinach to thoroughly combine.
Preheat the Oven
Preheat your oven to 475°F (245°C) while you prepare the dough and toppings so it’s hot and ready for baking.
Prepare the Dough
Roll out your pizza dough on a lightly floured surface. Then transfer it to a baking sheet lined with parchment paper or a pizza stone.
I love using a rimmed baking sheet for this; it provides a stable base and prevents any overflow while baking. I lay a sheet of this pre-cut parchment paper on top so it doesn’t slide when I move the dough. A pizza stone is another great option that creates a classic texture with even browning.
Brush the edges with olive oil so the crust turns golden and crisp in the oven. I always grab my silicone brush for this step because it gives a perfect coat without overdoing it.
Assemble the Pizza
Spread the cheese and spinach mixture evenly across the dough, leaving a small border. Add the artichoke hearts, then top with the remaining mozzarella.
Sprinkle a few grinds of black pepper if you want a little kick. I like using this pepper grinder so I can adjust the size and get just the right amount.
Bake and Serve
Bake the pizza at 475°F for 12 to 15 minutes, or until the crust is brown and the cheese is bubbling. Allow it to rest for a couple of minutes before slicing and serving. Enjoy!
If you’re bringing this to a gathering, transfer it to this baking dish with a lid. Depending on the size of the pizza you made, you can move it whole or cut it into a few large sections to fit in. The dish keeps it secure during the drive, and I slide that into my insulated casserole carrier to help it stay warm.
Recipe Notes and Expert Tips
I’ve made this recipe many times, and here’s what makes a difference at each step:
- Wilt Spinach Gradually: Stir the spinach in batches so it cooks evenly without getting too watery.
- Let Spinach Cool Before Mixing: Warm spinach can make the cheese mixture loose and hard to spread.
- Use a Well-Drained Ricotta: If yours is watery, let it sit in a fine mesh sieve for a bit first. This mesh strainer over a bowl works great for draining without losing any of the good stuff.
- Let Dough Come to Room Temperature: Whether you’re using store-bought or homemade pizza dough, let it sit out before rolling so it stretches more easily and doesn’t tear.
- Drizzle with Tomato Sauce: Spoon a little under the cheese if you want a red and white pizza style.
- Layer in Classic Flavor: Scatter dried oregano before baking, then tear fresh basil over the top after for a bright, herby finish.
- Sprinkle Red Pepper Flakes: Add a pinch during prep or after baking to bring subtle heat that balances the creamy filling.
- Cool Slightly Before Slicing: Just a couple of minutes will help the cheese firm up, making the slices easier to serve. For clean slices, I use a classic pizza cutter; it glides through everything smoothly without dragging the cheese.
How to Store Leftovers
Store any leftover spinach pizza in an airtight container in the fridge for up to 3 days. I use these glass containers with locking lids because they seal well and stack neatly in the fridge. To reheat, warm slices in the oven or air fryer at 350°F until the cheese is melty and the pizza crust is crisp again.
You can also freeze individual slices, wrap them in foil, then place them in a freezer-safe bag or container. I always use this heavy-duty aluminum foil to prevent them from drying out or absorbing freezer odors.
Then, I place them in gallon-size freezer bags when I want to stack slices flat and save space. If I’m trying to protect the shape or pack lunch ahead, I use these freezer-safe containers instead.
They’ll keep well for up to a month and reheat straight from frozen.
More Easy Recipes for You to Try at Home
I’ve got plenty more favorite pizza recipes that hit the same balance of comfort and ease.
Equipment
Ingredients
- 1 store-bought pizza dough
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 5 cups fresh spinach
- Salt and freshly ground black pepper to taste
- 1 cup ricotta cheese
- 1½ cups mozzarella cheese grated (divided)
- ¼ cup Parmesan cheese grated
- 1 tablespoon Italian seasoning
- ½ cup artichoke hearts halved
- 1 tablespoon olive oil for brushing crust
- Additional freshly cracked black pepper for topping
Video
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Add the spinach in batches, stirring until fully wilted. Remove from heat and set aside to cool slightly.1 tablespoon olive oil, 2 cloves garlic, 5 cups fresh spinach
- In a large mixing bowl, combine the ricotta, half of the mozzarella, the Parmesan cheese, and Italian seasoning. Season with salt and pepper. Add the cooked spinach to the mixture and stir until well combined.1 cup ricotta cheese, 1½ cups mozzarella cheese, ¼ cup Parmesan cheese, 1 tablespoon Italian seasoning, Salt and freshly ground black pepper
- Preheat your oven to 475°F (245°C). Roll out the pizza dough on a lightly floured surface and transfer it to a pizza stone or baking sheet lined with parchment paper. Brush the edges lightly with olive oil for a golden crust.1 store-bought pizza dough, 1 tablespoon olive oil
- Spread the spinach-ricotta mixture evenly over the dough, leaving a small border around the edges. Arrange the artichoke hearts on top, then sprinkle the remaining mozzarella over the entire pizza. Add a touch of freshly cracked black pepper if desired.½ cup artichoke hearts, Additional freshly cracked black pepper
- Bake in the preheated oven for 12–15 minutes, or until the crust is golden and crisp and the cheese is bubbling and lightly browned.
- Remove from the oven, slice, and serve warm. Enjoy your delicious spinach and artichoke pizza!
Notes
- Wilt Spinach Gradually: Stir the spinach in batches so it cooks evenly without getting too watery.
- Let Spinach Cool Before Mixing: Warm spinach can make the cheese mixture loose and hard to spread.
- Use a Well-Drained Ricotta: If yours is watery, let it sit in a fine mesh sieve for a bit first.
- Let Dough Come to Room Temperature: Whether you’re using store-bought or homemade pizza dough, let it sit out before rolling so it stretches more easily and doesn’t tear.
- Drizzle with Tomato Sauce: Spoon a little under the cheese if you want a red and white pizza style.
- Layer in Classic Flavor: Scatter dried oregano before baking, then tear fresh basil over the top after for a bright, herby finish.
- Sprinkle Red Pepper Flakes: Add a pinch before or after baking to bring subtle heat that balances the creamy filling.
