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