This Spinach Feta Pizza brings a delicious of blend Mediterranean flavors, with three cheeses, sauteed spinach and savory artichokes. Bright and flavorful, this pizza brings a bright twist to a classic favorite.
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About This Recipe
This spinach and feta pizza is a delicious twist on a classic! It's layered with three cheeses, including melty mozzarella and salty feta, along with garlic sautéed spinach and savory artichokes. And a final grating of fresh lemon zest wakes up all the flavors beautifully. For another great Feta dish, try my Phyllo Feta Rolls with Honey.
If you are in the mood for a white pizza with light and bright flavors, you will love this Mediterranean inspired pizza!
📋 Ingredients
- Pizza Dough: Leave the dough at room temperature for at least 30 minutes, which will help the dough relax and roll out easily.
- Fresh Spinach: Look for tender baby spinach and once sauteed, drain any excess moisture.
- Cheeses: Mozzarella, feta and Parmesan all offer a different texture and flavor to the pizza. Look for low moisture mozzarella and sheep's milk feta that has a tangy flavor.
- Artichoke Hearts: Use either canned artichokes or thawed frozen artichoke hearts. Drain any excess moisture and pat them dry with a paper towel, if needed.
- Lemon Zest: Fresh lemon zest gives the pizza a pop of brightness. Use a microplane to finely grate the citrus zest right over the pizza.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Spinach Substitution: Use sautéed kale or arugula in place of spinach.
- Different Toppings: Add caramelized onions or sundried tomatoes for a sweeter flavor.
⏲️ Instructions
Step 1. Stretch out the pizza dough into a 9-10 inch circle.
Step 2. Heat a skillet over medium heat and add olive oil. Add garlic and sauté for 1 minute, then add spinach and saute until wilted. Drain any excess moisture and set aside.
Step 3. Drizzle olive oil onto the pizza dough then layer on the mozzarella, spinach, crumbled feta cheese, artichoke hearts and finish with grated parmesan and lemon zest.
Step 4. Cook the pizza in a preheated 500 degree Fahrenheit oven for 7-9 minutes until crust is golden brown and cheese has melted.
📍 Recipe Tips
- Room Temperature Dough: Let your pizza dough come to room temperature before rolling it out. This makes it easier to stretch and prevents it from springing back.
- Draining Spinach: After sautéing the spinach, be sure to drain and squeeze out any excess moisture. This prevents the pizza from becoming soggy.
- Preheat the Oven and Stone: Preheat your oven and pizza stone (or baking sheet) to the highest temperature possible.
Serving Suggestions
Make a batch of tzatziki sauce to dip the pizza crust into. A side of Greek tomato fritters would go great with the Mediterranean flavors of the pizza as well as this bright Greek quinoa salad or watermelon feta salad.
More Pizza Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Spinach Feta Pizza
LittleFerraroKitchen.com
Equipment
Ingredients
- 1 pound pizza dough divided in half
- Flour for dusting
- 2 tablespoons olive oil plus more for drizzling
- 2 cloves of garlic finely chopped
- 6 cups fresh baby spinach about a 6-ounce bag
- ½ pound mozzarella roughly torn or sliced
- 6 ounce block feta cheese roughly crumbled
- 13 ounce can artichoke hearts drained and cut into quarters
- Grated Parmesan cheese
- 1 lemon zested
Instructions
- Preheat your oven to 500°F. Place a pizza stone or an inverted baking sheet in the oven to heat up.
- Divide the pizza dough into two equal halves. Let the dough sit at room temperature for about 30 minutes to relax the gluten, making it easier to stretch.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped garlic and sauté until fragrant, about 1 minute. Add the baby spinach and cook until wilted, stirring occasionally for about 2-3 minutes. Once the spinach is wilted, transfer it to a bowl to cool and drain any excess moisture. Set aside.
- On a floured surface, roll out each dough half into a thin circle and transfer the dough to a pizza peel before layering.
- Drizzle olive oil onto the pizza dough and add a layer of mozzarella cheese on each pizza and evenly distribute the sautéed spinach over the mozzarella, then scatter the crumbled feta cheese over the spinach and nestle in the artichoke hearts, arranging them evenly over the pizzas.
- Sprinkle a generous amount of grated Parmesan cheese on top and finish with a grating of lemon zest and a drizzle of olive oil.
- Transfer the pizzas onto the preheated pizza stone or baking sheet in the oven and bake for 7-9 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
- Once baked, remove the pizzas from the oven. Allow them to cool slightly before slicing.
Notes
- Room Temperature Dough: Let your pizza dough come to room temperature before rolling it out. This makes it easier to stretch and prevents it from springing back.
- Draining Spinach: After sautéing the spinach, be sure to drain and squeeze out any excess moisture. This prevents the pizza from becoming soggy.
- Preheat the Oven and Stone: Preheat your oven and pizza stone (or baking sheet) to the highest temperature possible.
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