Spinach Pizza (Florentine Pizza)
This delicious Spinach Pizza (also known as Florentine Pizza) features a cheesy white pizza sauce, sautéed garlicky spinach, and an easy homemade no-rise crust! This white spinach pizza recipe is surprisingly easy to prepare and makes a fantastic weeknight meal. It's ready in under 35 minutes and can easily be made with chicken and other vegetables. You won’t want to miss the chewy center and crispy crust of this delicious pizza!
Servings: 12 slices
Calories: 130kcal
Equipment
Ingredients
For The Dough
- 2 cups (240g) whole wheat flour
- 2 tsp baking powder
- ¾ tsp salt
- ¾ cup (177 ml) water
- 1 tbsp (15 ml) olive oil
For The Toppings
- 2 tbsp olive oil
- 2 cups (60g) baby spinach leaves
- 2 cloves garlic
- 1 tsp Italian seasoning
- ⅓ cup (82g) ricotta cheese
- ¼ cup (21g) parmesan cheese grated
- ¼ cup (61g) feta cheese crumbled
- salt & pepper to taste
Instructions
For The Dough
- Preheat the oven to 356F/180C.
- Mix dry ingredients (whole wheat flour, baking powder, salt) in a bowl, whisk until well combined.
- Add the olive oil and water to the flour mixture, mix to form a dough.
- Turn dough out onto a lightly floured surface (wooden cutting board, countertop, etc.) and knead for 2-3 minutes until dough is smooth.
- Allow dough to rest for 10 minutes.
For The Toppings
- While the dough is resting, prepare the toppings by heating the oil over a medium heat.
- Sauté the crushed garlic for 1-2 minutes, making sure not to burn the garlic.
- Toss the spinach leaves and Italian herbs through the garlic until leaves are wilted. Season with salt and pepper.
- Remove from heat, set aside and allow to cool completely.
- Roll the dough to about ½ inch thickness in between 2 sheets of baking paper, forming one large rectangle shape. Remove the top sheet of paper.
- Place the dough onto a large baking tray or pizza pan. Bake for 5 minutes.
- Cover the partially cooked base with the ricotta cheese, sautéed spinach and top with remaining cheeses.
- Bake for 10 mins more or until cooked through.
- Cut the pizza into 12 pieces. Serve topped with cracked black pepper.
Notes
- Storage: Leftovers keep covered in an airtight container in the refrigerator for 3 days.
- Cooking the Garlic: It's important to make sure the garlic doesn't burn. It only needs to be cooked for about 30 seconds before turning off the heat and adding the spinach.
- Using Yeasted Pizza Dough: This crust has no yeast, but rather baking powder which makes it rise slightly. If you'd like to make yeasted pizza dough, you can do this the morning before you bake the pizza up to 3 days beforehand. Wrap it tightly and put it in the fridge until you're ready to use it. If it's going to be longer than 3 days, go ahead and freeze it. It will keep in the freezer for up to 3 months. Thaw it in the refrigerator a day before using it.
- Using Pre-Made Pizza Dough: If you'd rather not make the dough at all, you can buy pre-made pizza dough from the grocery store instead.
- Using Frozen Spinach: If you don't have fresh spinach, you can use frozen spinach - just make sure to let all the excess water drain from the spinach mixture before you add it as a topping!
- Pizza Size: This dough can make either 2x8 inch pizzas or one large spinach pizza.
- Dough Tips: Don’t overwork the dough as this will create a tough pizza dough. Also, allow the dough to rest, covered on the work surface before rolling out.
- Making a Gluten-Free Pizza: 1:1 gluten-free flour can substitute for whole wheat flour to make this pizza gluten-free.
Nutrition
Serving: 1slice | Calories: 130kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 225mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g