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Spinach and Feta Pizza Recipe
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Spinach and Feta Pizza Recipe

This super flavorful Spinach and Feta Pizza is loaded with fresh garlicky spinach, creamy mozzarella cheese and tangy feta, with sweet shaved red onion!  It’s fresh, Greek-inspired, and incredibly delicious!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Servings: 8

Equipment

  • 12" pizza pan, or pizza stone
  • mandoline slicer (recommended)

Ingredients

White Pizza Sauce

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 2 cloves garlic, minced
  • ¾ cup heavy cream
  • ¼ teaspoon powdered chicken bouillon
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper 
  • ½ teaspoon dried oregano
  • ⅓ cup grated Parmesan cheese
  • a pinch of fresh grated nutmeg

Pizza

  • 1 tablespoon extra virgin olive oil
  • 1 5 oz package of baby Spinach 
  • 3 cloves garlic, thinly sliced or minced
  • salt and pepper, to taste
  • ½ small red onion, thinly sliced  (mandoline slicer recommended)
  • 1 cup Feta in brine, cut into ½” cubes 
  • 1 8 oz block of low moisture Mozzarella cheese, shredded 
  • ¼ teaspoon crushed red pepper flakes

Instructions

  • Preheat the oven:
    Preheat your oven to 500 degrees f. For best results, do this about 30 minutes prior to baking the pizza.
    Make the Sauce:
    1. Melt butter in a small saucepan over medium-low heat.
    2. Once butter is melted, add the flour and garlic, and stir well until fully combined (no lumps or flour remain). Cook 30 seconds, until just fragrant.
    3. Slowly add in the milk, stirring constantly until well incorporated, then str in salt, pepper, dried oregano and chicken bouillon powder.
    4. Cook the sauce for 2-3 minutes, stirring occasionally, until thickened.
    5. Turn off the heat, and fold in the fresh grated nutmeg and grated parmesan cheese.
    6. Remove pot from heat and set aside until ready to use.
    Cook the Spinach:
    1. Cook garlic in oil 1 minute over medium heat, stirring occasionally until fragrant but not browned.
    2. Add the baby spinach and season with salt and pepper to taste. Cook, stirring occasionally until wilted, 2-3 minutes.
    Assemble the Pizza:
    1. Stretch your pizza dough and place on your pizza pan. Layer sauce over the dough in an even layer, leaving about a ¼” border on the outer edges.
    2. Layer on your shredded mozzarella cheese in an even layer over the sauce.
    3. Add the cooked spinach, then the cubed feta. Top with thinly sliced red onion and red pepper flakes.
    4. Bake in preheated oven for 12-15 minutes, turning clockwise halfway through (to promote even browning) until crispy, browned, and bubbly.
    5. Allow to rest a few minutes, then slice and serve!

Notes

Dough Tips:
For homemade or store bought dough, bring the dough to room temperature for 1 hour prior to stretching to allow the dough to relax and make it easier to shape. If the dough springs back when shaping, allow it to rest longer.
Use a well floured surface to stretch the dough to make it easier to work with.
For an extra crisp crust, brush your pizza pan with a light amount of olive oil prior to building your pizza, or sprinkle your pan with a light dusting or cornmeal.
Recipe Adjustments:
To make this recipe vegetarian, omit the chicken bouillon powder from the sauce, or replace with with ¼ teaspoon of white miso paste.
Swap the baby spinach for an equal part of fresh spinach (stems removed), or about 1 cup  of frozen chopped spinach (thawed and cooked according to directions above).