Florentine Pizza (White Pizza with Spinach and Parmesan)
This delicious Florentine Pizza has bold flavors of garlic, a blend of cheeses, and is topped with spinach -- all on top of an easy no-rise whole wheat crust. This vegetarian homemade pizza is wonderfully easy to make and is the perfect weeknight meal! It also tastes great with chicken if you'd like to add it on top. You won't want to miss the chewy center and crispy crust of this delicious pizza!
Servings: 12 slices
For The Toppings
- 2 tbsp olive oil
- 2 cups baby spinach leaves
- 2 cloves garlic
- 1 tsp Italian seasoning
- ⅓ cup ricotta cheese
- ¼ cup parmesan cheese grated
- ¼ cup feta cheese crumbled
- salt & pepper to taste
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.
- The main ingredients in this recipe are garlic, spinach, and olive oil. 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.
- 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.
- If you'd rather not make the dough at all, you can buy pre-made pizza dough from the grocery store instead.
- 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!
- This dough can make either 2x8 inch pizzas or one large spinach pizza.
- Don’t overwork the dough as this will create a tough pizza dough.
- Allow dough to rest, covered on the work surface before rolling out.
- Whole wheat flour can be substituted for 1:1 gluten free flour.
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