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.
This post contains affiliate links.
Table of contents
Why We Love This Recipe For Spinach Pizza
Pizza for dinner is such a classic family-favorite meal. And while we love take-out pizza, sometimes you can’t beat the unique flavors of a homemade pizza. And this spinach pizza recipe is that!
Our version of Easy Spinach pizza, which some of you may know better as Florentine Pizza, is made with store-bought pizza dough, pre-made Alfredo sauce, sauteed fresh spinach, and Mediterranean flavors.
This convenient dinner is on the table in just 30 minutes but when you start smelling it baking in the oven, you’ll wish it would be done sooner!
- This Florentine Pizza recipe uses a TON of spinach: A whole large 10oz package is packed onto this homemade spinach feta pizza!
- Easy: Super easy to make! Uses pre-made dough, store-bought Alfredo, and pre-crumbed feta
- Can be prepped ahead: grate the cheese, cook and drain the spinach, and make Greek seasoning all ahead of time!
- Adaptable: While we love the simplicity of the spinach, feta and herb blend, this recipe can be adapted to add on other Mediterranean-inspired ingredients if you happen to have them on hand.
More Pizza Recipes
Key Ingredients for Florentine Pizza
- Pizza Dough: Because pizza night is all about getting dinner on the table quickly we used store-bought pizza dough. Find it in the refrigerators in the deli section or the ready-made meals section of your grocery store. However, feel free to use your favorite from-scratch pizza dough recipe whether it be a nutritious whole-wheat pizza dough or traditional white homemade pizza dough.
- Spinach: We recommend using baby fresh spinach as baby spinach is more tender and less bitter than full-grown. We also find that the subtle sweetness of baby spinach offsets the richness of this recipe perfectly. I used pre-packaged baby spinach as it is triple-washed, so it only needed a quick rinse and spin before topping the pizza.
- Alfredo Sauce: While we love pizza made with tomato sauce, the creamy alfredo is a great match for the earthy spinach and feta. Prepared white sauce helps keep this recipe super convenient. We love Rao’s Homemade Alfredo sauce because we find it has a savory, umami, cheesy and garlic flavor but use your favorite!
- Cheeses: We used a mixture of Fontina and Feta cheeses. Fontina adds the creamy element while Feta adds just enough salt. Feel free to swap Goat cheese crumbles or Cotija for the Feta and low-moisture mozzarella cheese for the Fontina if you prefer!
- Greek Seasoning: We made our own seasoning blend from a mixture of dried oregano, basil, garlic powder, onion powder, dill, and pepper; however, feel free to use your favorite store-bought Greek Seasoning herb mix! You can also sub in Italian herbs or Za’atar if you cannot find a Greek seasoning blend.
- Red Pepper Flakes: We like to add a pop of heat to this rich and decadent pizza but leave it off if you are not a fan or use black pepper for a less intense spice level.
- Flour: Used for dusting the work surface, your hands, and the rolling pin to help prevent the dough from sticking to these surfaces.
Expert tip: Pre-made pizza dough is easiest to work with when it’s at room temperature as this will allow the glutens to relax. So, if the dough is frozen, pull it from the freezer, and allow it to thaw in the refrigerator overnight. When ready to make, remove from the bag and place in an oiled bowl in a warm place for 30 minutes before use.
To test if your dough is ready, roll or stretch it. If it bounces back, cover it, and let it relax for 10 minutes before working with it again.
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
Slide the pizza on the parchment from the peel (or cookie sheet) onto the oven rack or onto the pizza stone. Close the oven and let the pizza bake.
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 until the edges of the pizza are golden brown and the cheese is melted about 10 to 12 minutes.
Step 11: Cut into Slices
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
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.
Reheat leftover spinach feta pizza on a baking sheet at 350°F for 10 minutes or until warmed through.
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.
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.
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.
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 Tips For White Spinach Pizza
- 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.
- 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.
Additional Spinach Recipes To Try
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
Spinach Pizza Recipe
- 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
- 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.
- Heat oil in a large non-stick skillet, until shimmering, on medium. Stir in garlic, until fragrant, about 30 seconds.
- Stir baby spinach, greek seasoning, salt, and pepper, in batches, until wilted and water evaporates about 3 minutes.
- Spread spinach on a paper towel-lined plate to absorb excess moisture and cool slightly, while shaping the dough, for about 10 minutes.
- Meanwhile, on a lightly floured surface, roll with a rolling pin or shape, with lightly floured hands, the dough into a 12-inch circle.
- 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.
- Spread Alfredo evenly over the dough, leaving a 1-inch border.
- Sprinkle with tongs evenly with reserved spinach on top of the alfredo layer.
- Sprinkle evenly with mozzarella (fontina) cheese, feta, and red pepper flake (if using)
- 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.
- 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
Keywords: spinach pizza, spinach feta pizza,florentine pizza,spinach pizza recipe, easy spinach pizza,pizza with spinach,spinach on pizza,white pizza recipe spinach