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Discover the Deliciousness of Greek Spinach and White Pizza

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Learn how to make delicious Greek Spinach and White Pizza. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound pizza dough (store-bought or homemade, I prefer a simple no-knead dough for ease)
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 4 cups fresh spinach, roughly chopped
  • 1 teaspoon dried oregano (fresh works beautifully if you have it)
  • Salt and freshly ground black pepper, to taste
  • 1 cup ricotta cheese (for that luscious, creamy texture)
  • 1 cup shredded mozzarella cheese (adds that gooey goodness)
  • 1/2 cup crumbled feta cheese (for that salty, tangy punch)
  • 1 teaspoon lemon zest (optional but adds a bright note)
  • Fresh thyme or dill, chopped (if you’re feeling herbal)

For substitutions, if you’re not a feta fan, try goat cheese or a bit of grated Parmesan. If you’re gluten-free, you can use a prepared gluten-free pizza crust or make a cauliflower crust — I’ve done both, and they’re equally delicious. I always keep a jar of good quality feta in my fridge because it’s so versatile and adds that authentic Greek flavor to many dishes, including this pizza.

Instructions

  1. Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven while it heats up to get a crispier crust. If not, just line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out your pizza dough into a 12-inch circle. Transfer it to your prepared baking sheet or hot pizza stone.
  3. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant — I always tell myself I’m giving the garlic a little spa treatment before it joins the party.
  4. Add the chopped spinach to the skillet, along with a pinch of salt, pepper, and oregano. Cook for 2-3 minutes until wilted and fragrant. Remove from heat and let it cool slightly.
  5. Spread the ricotta cheese evenly over the dough, leaving about a 1-inch border around the edges. I usually dollop spoonfuls and then gently spread with the back of a spoon, aiming for a creamy layer that covers most of the crust.
  6. Sprinkle the shredded mozzarella evenly over the ricotta layer, followed by the cooked spinach mixture. Dot the feta cheese across the top, crumbling it with your fingers for that rustic look.
  7. Sprinkle lemon zest and chopped herbs over everything. If you like a little extra flavor, a drizzle of good olive oil over the top adds richness and shine.
  8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Keep an eye on it — I’ve learned over the years that every oven is a little different, and I like my crust crispy, not burnt.
  9. Remove from the oven and let it rest for a couple of minutes. Slice and serve hot, perhaps with a fresh salad on the side. I love to squeeze a bit more lemon over the slices just before serving — it really brightens the whole dish.

Find it online: https://artofeasycooking.com/greek-spinach-and-white-pizza/