This homemade Spinach Pizza uses premade pizza dough and store-bought creamy Alfredo sauce, is loaded with nutritious spinach, and is topped with Greek seasoning that gives off Mediterranean vibes! This easy and tasty pizza will be on your dinner table in 30 minutes, making it a perfect weeknight meal.

side view of spinach pizza cut into triangles on a pizza board

Homemade pizza beats take-out pizza any day! Fresh from the oven, the crust is crisp and chewy (not soggy) and the cheese is gooey and melted (not congealed.) This spinach pizza takes 30 minutes, start-to-finish, thanks to store-bought pizza dough and pre-made Alfredo sauce. It’s topped with tons of sauteed fresh spinach, and Mediterranean herbs.

Spinach Pizza Ingredients

the ingredients for spinach pizza with text overlay
The ingredients: Fresh spinach, pizza dough, alfredo sauce, Fontina cheese, Feta chesse, flour, oil and seasonings including salt, pepper, fresh garlic, Greek herb blend and crushed red pepper
  • Pizza Dough: We used store-bought pizza dough but feel free to use your favorite from-scratch pizza dough recipe. Try whole-wheat pizza dough or traditional white one.
  • Spinach: You’ll need a large box of baby fresh spinach (10 oz.)
  • Alfredo Sauce: We have taste-tested a variety and our favorite jarred alfredo sauce is Rao’s.
  • Cheeses: We used a mixture of Fontina and Feta cheeses.
  • Greek Seasoning: Use store-bought Greek Seasoning herb mix or make your own seasoning blend from a mixture of dried oregano, basil, garlic powder, onion powder, dill, and pepper.
  • Red Pepper Flakes: Optional
  • Flour: To dust the work surface

Pro Tip From Chef Laura: Bring pizza dough to room temperature to allow the gluten to relax. If the dough is frozen, pull it from the freezer, and allow it to thaw in the refrigerator overnight.

How To Make Homemade Spinach Pizza

Step 1: Preheat the Oven

Prepare oven racks and place them in the center of the oven. If using a pizza stone, position it on the center rack while the oven is preheating for a minimum of 30 minutes. Preheat oven to 500°F.

Step 2: Warm Garlic

In a large non-stick skillet, heat oil on medium heat. Stir in garlic until fragrant, about 30 seconds.

Step 3: Saute Baby Spinach

To the skillet, in batches stir in baby spinach, Greek seasoning, salt, and pepper. Saute until spinach is wilted and water evaporates about 3 minutes.

Step 4: Place Spinach on Paper Towel

Place wilted spinach on a plate lined with a paper towel to absorb excess moisture to ensure the crust does not get soggy. Allow the sauteed spinach to slightly cool while shaping the dough.

Step 5: Roll Out Pizza Dough

Meanwhile, lightly flour the work surface and roll out the pizza dough into a 12-inch circle.

Step 6: Create a Crust Edge

Transfer to a large piece of parchment paper that’s set on a pizza peel, pizza wheel, cutting board, or flat cookie sheet, making sure it remains in a circle. Alternatively, place the pizza dough on a lightly oiled pizza pan or large baking sheet if you want to bake it on a pan.

To create a raised edge crust, press outward with fingers on one hand while using the fingers, on the other hand, to press inward to create a 1-inch edge.

Step 7: Add Alfredo Sauce

Evenly spread Alfredo sauce over the dough, leaving a 1-inch border.

Step 8: Top with Spinach Mixture

With tongs, top with spinach mixture.

Step 9: Top with Cheese

Sprinkle with cheese and red pepper flakes.

Step 10: Bake, Slice and Serve

Slide the pizza on the parchment from the peel (or cookie sheet) onto the oven rack or onto the pizza stone. Bake until the edges of the pizza are golden brown and the cheese is melted about 10 to 12 minutes.

Remove pizza from oven. Let it cool a little bit to let the melty mozzarella set up slightly and then cut the pizza into slices. A pizza cutter is helpful, but I usually use a large chef’s knife to cut our pizza. Enjoy!

FAQs and Expert Tips

How can I thaw my frozen pizza dough?

Place frozen dough in the refrigerator and allow it to thaw overnight. When ready to bake, remove from the bag and place in an oiled bowl in a warm place for 30 minutes before using. You can also leave the dough ball in the bag, keeping in mind it may stick a bit when you remove it. If this occurs, use a little flour on your hands to help get it out.

Why do I need my pizza dough to be at room temperature?

Pizza dough is easiest to work with at room temperature, and when the dough comes to room temperature, it ensures that the glutens have time to relax. Gluten makes the dough stay together and gives the crust its chew and texture. When cold, the glutens are tighter like a rubber band, but when warm will stretch out and loosen. To test if your dough is at room temperature, roll it out or stretch it and if it bounces back, cover it, and let it relax for 10 minutes before working with it again.

Is it okay to bake this homemade pizza on parchment paper?

Yes! This pizza bakes directly on parchment paper on the oven rack or placed on a pizza stone, steel, or large-rimmed baking sheet. Note that the parchment paper may darken, but it will not burn. If baking on a pizza stone, be sure the stone is warmed in the oven for at least 30 minutes before use to get that perfectly crispy pizza crust, keeping in mind that the pizza may bake a few minutes faster.

Does it matter what rack I bake my spinach pizza on?

No, it doesn’t matter which rack you bake it on! We prefer to bake on the middle rack as we like the even golden color we get on the pizza. But if you prefer a crispier crust, bake on a lower rack, and if you like a poofier dough, bake on the top!

Make Ahead, Storage and Reheating

  • Storing Leftovers: Store leftover pizza in Ziplock bags, airtight containers, or on a baking sheet that is covered with foil or plastic wrap in the fridge for up to 3 days.
  • Reheating: Reheat leftover spinach feta pizza on a baking sheet at 350°F for 10 minutes or until warmed through.
  • Make Ahead: Grate the cheese and store it in the fridge in an airtight container for up to 2 weeks. Cook and drain the spinach and refrigerate in an airtight container for up to 5 days. Make the Greek seasoning and store it in an airtight container for up to 6 months.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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close up of triangle slice of homemade spinach pizza on circular white plate with simple salad next to slice

Best Homemade Spinach Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Laura Kanya
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


You get your vegetables in with this pizza because it is loaded with 10 cups of spinach!  The creamy alfredo sauce is convenient by using a prepared sauce and the feta gives some brininess and saltiness.


  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove, thinly sliced
  • 2 teaspoons Greek seasoning
  • 1/8 teaspoon table salt
  • 1/8 teaspoon black pepper
  • 10 cups baby spinach (1-10 ounce package)
  • Flour for dusting
  • 1 pound prepared pizza dough, whole grain if desired, at room temperature
  • 1/2 cup prepared Alfredo sauce (from a 15-ounce jar), such as Rao’s
  • 6 ounces low-moisture mozzarella cheese or fontina cheese, shredded (about 3/4 cup)
  • 4 ounces of crumbled feta cheese, divided
  • Pinch red pepper flake, optional


  1. Position the oven rack in the center of the oven. If using a pizza stone, place on the rack, while preheating for a minimum of 30 minutes. Preheat oven to 500°F.
  2. Heat oil in a large non-stick skillet, until shimmering, on medium. Stir in garlic, until fragrant, about 30 seconds.
  3. Stir baby spinach, greek seasoning, salt, and pepper, in batches, until wilted and water evaporates about 3 minutes.
  4. Spread spinach on a paper towel-lined plate to absorb excess moisture and cool slightly, while shaping the dough, for about 10 minutes.
  5. Meanwhile, on a lightly floured surface, roll with a rolling pin or shape, with lightly floured hands, the dough into a 12-inch circle.
  6. Transfer to a large piece of parchment paper set on a pizza peel, cutting board, or flat cookie sheet, adjusting to ensure it remains evenly in the circle. Alternatively, place the dough onto a lightly oiled pizza pan or large baking sheet. Create a raised edge around the outside crust by pressing outward with fingers on one hand and at the same time, using the fingers on the other hand pressing inward to create the 1-inch edge. 
  7. Spread Alfredo evenly over the dough, leaving a 1-inch border. 
  8. Sprinkle with tongs evenly with reserved spinach on top of the alfredo layer. 
  9. Sprinkle evenly with mozzarella (fontina) cheese, feta, and red pepper flake (if using)
  10. Slide the pizza and parchment off of the pizza peel (or cookie sheet) directly onto the oven rack or pizza stone. If using pizza pan or baking the pizza on a baking sheet place the pizza into the center of the oven on the pan. Bake in preheated oven, until the edges of the pizza are golden and cheese is melted, 10 to 12 minutes. 
  11. Remove the pizza from the oven and cut into slices.


Tip: If the dough is frozen, pull it from the freezer and thaw it in the refrigerator overnight.  The dough is easiest to work with at room temperature.  Depending on your ambient room temperature, pull the dough out ahead of time.

Greek Seasoning: Find this in the supermarket spice section. Substitute za’atar or Italian seasoning for the Greek seasoning. To make your own combine the following spices in a clean coffee grinder for 30 seconds. Store in an airtight container for up to 6 months:

  • 1T dried oregano
  • 2 tsp. dried basil
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • ½ tsp. dill weed
  • ½ tsp. ground pepper.  

Baking: Pizza bakes directly on the parchment on the oven rack, or a pizza stone, steel, or large-rimmed baking sheet. The parchment paper will darken but will not burn. For most evenly baked crust, bake in the middle rack. For a crispier crust, bake on the lower rack, and for a lighter crust, bake on the top rack.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian


  • Serving Size: 1 slice
  • Calories: 281
  • Fat: 12 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 14 g


  • Frozen Spinach: Use a 1-10oz box of frozen spinach and thaw on a plate or baking sheet overnight. When thawed, squeeze out the liquid between paper towels. Heat with the spices, salt, and pepper as directed in the large skillet in Step 3 for about 1 minute or until all the liquid is absorbed. 
  • Mature Spinach: Feel free to use mature spinach for a heartier flavor, noting you will have to remove the stem and chop before using. We also found that we had to work in batches to ensure we did not overcook in order to maintain its vibrant green color.
  • Cheeses: Feel free to swap out the fontina for mozzarella or make an Italian blend of low-moisture mozzarella, fontina, provolone, and parmesan! We do recommend grating yourself as store-bought pre-grated is full of starches that prevent caking but also prevent it from melting well.
  • Seasonings: Don’t have Greek seasoning or don’t want to make your own? Za’atar or Italian seasoning would be wonderful in this recipe as well!

Variations to Try

  • Add more veggies for increased nutrition! While this homemade pizza already has 10 cups of spinach, feel free to up the crunch and color factor by topping it with fresh diced peppers, shaved red onion or cherry tomatoes for a pop of sweetness!
  • Amp up the Mediterranean vibe by adding sundried tomatoes or black olives or kalamata olives
  • Not a fan of feta? No problem! Goat cheese crumbles or cotija cheese would be delicious. But we recommend adding half before baking so that it melts in the oven and then topping with the rest once the pizza is out to provide an explosion of texture.
  • Swap in other tender greens for the spinach such as baby kale or arugula.