Spinach White Pizza

A crisp crust topped with an easy, creamy blend of cheese and herbs, and garnished with green spinach, makes a delicious and pretty pizza.

If you've read this recipe in our Baker's Catalogue, you may notice a very slight difference between the printed version, and the one you read here. Don't panic; either recipe will make great pizza.

30 mins
10 to 55 mins
50 mins
2 pizzas, 16 servings
Spinach White Pizza


  1. To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients — by hand, mixer, or bread machine — to make a soft, supple dough. Knead for 5 minutes, put the dough in a lightly greased bowl, and cover with plastic. Allow the dough to rest for 15 minutes (or longer, depending on your schedule).

  2. Preheat the oven to 425°F. Grease two 12" or 14" pizza pans with olive oil. Or grease two large baking sheets.

  3. Divide the dough in half, and pat each piece into each of the pans. If you're using baking sheets, pat each piece into a thin oval on each of the sheets.

  4. Let the dough rise, covered, while you prepare the topping.

  5. To make the topping: Mix the ricotta, shredded cheese, and Pizza Seasoning until well combined. Set it aside.

  6. Heat 2 tablespoons of the garlic oil in a large skillet set over high heat. Add the spinach and sprinkle on the salt. Using tongs, turn the spinach as it wilts. When the spinach is barely wilted, transfer it from the pan to a strainer, to drain.

  7. Bake the crusts for 10 minutes, then remove them from the oven. Brush them lightly with olive oil or garlic oil. Spread the ricotta topping evenly over the crusts, about 1/4" thick.

  8. Sprinkle on the feta, then divide the spinach evenly between the two pizzas.

  9. Return the pizzas to the oven, and bake them until the the crust is crisp and the feta is a bit browned, about 10 to 12 minutes. Serve warm.

Tips from our Bakers

  • Want to substitute a different crust recipe? We recommend our Guaranteed Pizza Crust Recipe. It makes two 14" thin-crust pizzas. Or use your own favorite recipe, one that uses about 3 cups of flour.
  • To make an onion and feta cheese topping, sauté 3 cups sliced onions in 1 to 2 tablespoons olive oil until golden brown. Mix with 1/3 cup ricotta cheese and 1 1/2 cups crumbled feta. Continue as directed in the recipe, omitting the extra feta on top. Wilted spinach is optional.
  • To make topping with the spinach incorporated, thaw a 10-ounce box chopped, frozen spinach. Wrap in a clean dishtowel and wring out the liquid. Mix with 2 cups ricotta, 2 cups shredded mozzarella or pizza blend cheese, and 5 to 6 teaspoons of Pizza Seasoning. Use the mixture as the topping, eliminating the wilted spinach. Bake the pizza for 10 minutes; add the feta, then continue as directed in the recipe.