Spinach Feta Pizza
This vibrant spinach feta pizza is layered with three cheeses, garlic sauteed spinach and savory artichokes. A Mediterranean twist on a classic favorite.
Servings: 8 servings
Calories: 373kcal
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.
Nutrition
Calories: 373kcal | Carbohydrates: 33g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 1023mg | Potassium: 182mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2855IU | Vitamin C: 23mg | Calcium: 284mg | Iron: 3mg