Oh man, this pizza didn’t stand a chance in my house. It was gone in a flash… almost as fast as it was to make it.
This super easy pizza has all the creamy goodness of a white pizza, minus the hassle of making a white sauce. You just mix all of the topping ingredients together (kind of like spinach dip), spread it over the pizza crust, and bake. The mozzarella melts into the spinach making a faux cream sauce and the little bits of goat cheese on top add a little extra creamy-tangy oomph. Totally irresistible.
You can use any pizza dough recipe you like, whether it’s a basic pizza dough, honey wheat dough, french bread, or even a thin and crispy flour tortilla. The baking time is determined by the type of crust you’re using, so if you do use something super thin like a tortilla, or something already baked like french bread, the baking time will be shorter. The spinach topping was just enough to make one 12″ pizza, but it can be easily doubled for multiple pizzas or just a larger one. It’s so easy… you’ll see.
Easy White Spinach Pizza
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Easy White Spinach Pizza
Servings 3 2 slices eachIngredients
- 1 ball prepared pizza dough for 12″ pizza ($0.37)
- 1 Tbsp olive oil ($0.16)
- 1/2 lb frozen spinach ($0.78)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
- Pinch crushed red pepper ($0.03)
- 1 cup shredded mozzarella ($1.00)
- 1/8 medium red onion (optional) ($0.07)
- 2 oz Chevre, goat cheese ($2.20)
Instructions
- Preheat the oven to 450 degrees. Thaw the frozen spinach in the microwave or at room temperature until it is no longer in large clumps. Add the garlic powder, salt, and crushed red pepper flakes. Stir to distribute the spices. Add the mozzarella and stir to combine again.
- Prepare a pizza pan with non-stick spray or cornmeal. Stretch the dough out into a 12″ circle and place on the pizza pan. Brush 1 tablespoon of olive oil over the surface. Spread the spinach and cheese mixture over the dough. Thinly slice the red onions and sprinkle over top. Crumble the goat cheese over the pizza.
- Bake the pizza for 10 minutes or until the crust and goat cheese crumbles are lightly browned. Slice into 6 pieces and serve.
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Nutrition
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Step by Step Photos
Start by thawing a 1/2 lb. of frozen spinach. Do I weigh the spinach? Nope. It comes in a 1 lb. bag, so I just estimate half of the bag. I microwaved mine for about a minute until it was soft enough to break up the chunks. it doesn’t have to be 100% thawed. Also, I didn’t bother squeezing out any extra moisture. Chopped frozen spinach that comes in a bag has a lot less moisture than the kind that is frozen into a block, so it wasn’t a problem.
To the frozen spinach add: 1/4 tsp garlic powder, 1/4 tsp salt, some freshly cracked pepper, and a pinch of red pepper flakes. Stir it all up well.
Then add one cup of shredded mozzarella, and stir that in, too.
Next it’s time to stretch your pizza dough (if you’re using pizza dough). People always ask me how I get my pizzas so round and pretty and the truth is it takes a LOT of practice making HUNDREDS of pizzas. But here’s one tip that should help: before you begin stretching the dough out, press it into a nice circle on the countertop. Getting it started on the ground in a nice shape helps it stay in shape after you pick it up and start stretching it.
After you have the dough stretched into a nice 12″ circle, spread about 1 tablespoon of olive oil over the surface (use a brush or clean fingers).
Oh, also, make a few thin slices of red onion and crumble 2 oz. of goat cheese. I had this red onion left over from another recipe, so I used it. Would I buy a whole red onion just to use 1/8 of it on a pizza? Probably not. Your choice.
Spread the spinach/cheese mixture over the surface of the pizza, then sprinkle red onions and goat cheese over top. Bake in a preheated 450 degree oven for about 10 minutes, or until it looks like…
This! The crust should be nice and golden brown and the very tips of the crumbled goat cheese should be nicely browned as well. OMGYUM.
Pizza perfection.
This was delicious! I made it on stale naan bread and without any goats cheese (dead car battery and minus 40 degrees meant using what I had on hand!). Thanks for rescuing my day with a delicious lunch!
This was amazing! I used fresh spinach on a whole wheat pita and added halved grape tomatoes on top (didn’t have onions but did have old tomatoes getting wrinkly on the counter..).
Thanks as always for the great idea!
I live in SE Asia so have to substitute ingredients frequently– instead of garlic powder I minced two large garlic cloves and instead of goat cheese used about 3 oz of cream cheese, pinched into dabs and mixed in with the spinach and cheese. Delicious! Thank you for a great recipe! (And, extra benefit: with no tomato sauce it causes no problems for my husband’s acid reflux, either!).
Sounds yummy! Do you think blue cheese would work well in place of the goat cheese?
If you’re a blue cheese lover, I think that would work fine. :)
I’d prefer to use fresh spinach. How would you suggest I make that substitution?
You can just sauté the fresh spinach in a skillet with a little oil until it’s wilted. Luckily spinach wilts really fast, so it shouldn’t add a lot of time to the recipe. :)
Thank you! I made it a few times and it always turns out great!
This pizza was great! I made it for some friends tonight and even got asked how I made the spinach taste so good!
Just made this tonight and it was great. I just doubled the amunt of garlic powder. I loved the goat cheese and red onion topping. It was super easy and quick to make.
Is it ok to have olive oil at that high of a temperature? I read somewhere that olive oil degrades or something at high temperature. Just curious.
I think it’s usually more of an issue in a skillet where the oil is in direct contact with the heat. In the oven the air may be really hot, but if the food is in there a short amount of time the oil doesn’t really get as hot as the oven temp… if that makes sense! If I were roasting something at a high temp, where it would be in the oven a long time, I’d probably use a different oil.
This pizza was *so* delicious. I used chopped garlic rather than garlic powder because that’s what I have, and biting into garlicy bits was glorious. I also don’t have goat or feta cheese, so I just used more mozzarella. Superb!
wow…. not only does this pizza look amazing, but that stretch is BEAUTIFUL.
I was a pizza diva in a former life, so I’ve had a LOT of practice stretching dough. I can practically do it with my eyes closed. ;)
I have made this several times now, and I substitute feta for the goat cheese, and it’s really good. Last night I made it using broccoli instead of spinach and that was equally awesome!
This is such a great idea! I make pizza frequently but haven’t done a white pizza yet. I might do this tomorrow with ricotta that I made on Sunday.
Sounds delish, but you’ll do a lot better for price on the chevre if you have a Trader Joe’s nearby. I want to say we’ve been paying about half as much for it, and personally I prefer the chevre they stock. Lots of love for the herb one, it is absolutely irresistible on a chunk of fresh baguette.
I know, Trader Joe’s has the BEST price for chevre! I really wish I had one closer (the closest one is an hour away). Whole Foods also has some decently priced chevre, but I didn’t make it there that day. :)
I just made this and I am FLOORED! This is phenomenal! I did tweak it a bit – I added Italian seasoning to the dough mix and subbed 1/4 tsp of the salt for garlic salt. For the topping I only used 1/2 cup of mozzarella because I am trying to trim the ole’ waistline. This pizza is amazing! For the record, a common low calorie single serve frozen spinach & mushroom pizza (who shall remain nameless…) is about 340 calories, and it tastes ok. 1/8 of this pizza with the tweaks I made is only 195 calories and tastes crazy good. It’s a no-brainer. Thank you so much, Beth!
Woohoo!! That’s awesome! And it makes me feel better because I made another one the other day and ate it all within… well, within a very short amount of time ;) I used a LOT of spinach this time, though, so I know I got a good dose of veggies!
looks so good! I cant wait to read this blog, I was just referred here by a friend.
I have had this pizza on my radar since seeing last week! Made it tonight and it is ah-MAZE-ing!!! We altered the base by mixing up some minced garlic with the evoo and that was our “sauce.” We used more spinach and cheese, but we also made a larger pizza. Bought fresh goat cheese of the gooey variety, and used it all, so I pretty
much blew the budget on that, but whatever!
Thanks for this! It’s not something I could’ve figured out how to throw together on my own!
Would it be much different to use fresh spinach? I tend to have a big tub, for salads and such. just cook it up a little?
Yep, just saute it up real quick then follow all the directions as usual. :)
Made this tonight, took less than 30 min. Absolutely incredible.
This was incredible! I love spinach and hate tomato sauce, so the recipe was pretty much made for me. Combine that with another busy, lunchless day at work and I’m having a hard time leaving the rest of it for my boyfriend to eat later.
Easily the best pizza I’ve had in a long time. Thanks! I used fresh spinach cause I had it on hand, and it worked perfectly. Will be making this again and again.
Looks great! Do you think this would work well with fresh spinach? If so, how much should I use?
Thanks!
Perfect! I’ve got a half clamshell of fresh spinach and a container of Boursin from the holidays. Which I think would work for this idea.
Just made this tonight, and I just have to say that this was the best pizza we’ve ever made at home. Thank you so much!
Made this tonight, but used caramelized onions instead of the red onions. Was delicious!
I’m currently making this as french bread pizzas, but I ended up with too much spinach and not enough bread. Do you think it’s safe to store the leftover spinach/cheese mixture in the fridge to use another day? Or would that do weird things to the spinach? I’m not sure what the rule of thumb is for thawing frozen veggies then refrigerating them. Thanks!
Yes, you can definitely store this in the refrigerator for a few days. It makes a great filling for a grilled sandwich or even a quesadilla :)
Thanks for the response. I think I’ll turn my leftover spinach into a grilled cheese for tonight’s dinner. Also my pizza turned out delicious! Five stars from me, will definitely make again.
This recipe sounds really good, but the goat cheese scares me. Do you think I could sub in Parmesan or just use more mozzarella?
Absolutely! I like the goat cheese because it made the pizza extra creamy, but extra cheese of another kind (mozz or a sprinkle of parm) will also be really good.
What a timely post! I was debating buying a $2.99 tube of pizza dough to make a stromboli this evening, but I think I’ll follow your recipe for homemade dough instead!
who knew making pizza was that easy! and that looks just yum. Will have to try.
Just last night I had a dream about making pizza, so this seems like fate….what thinks you of perhaps using ricotta cheese as a sort of white sauce?
I’ve used it on French bread pizza before, and it was pretty good. :)
I do this frequently using only ricotta as a sauce/base. Simply sprinkle a bit of garlic power over the ricotta after spreading and top with spinach and mozarella.
Ill bet this would be great on some naan ! :D
That looks yummy! I think we’ll try it with feta instead of goat cheese since it’s my husband’s favorite!
This wouldn’t stand a chance in my house either!!