Spinach Pizza (Florentine Pizza)
My delicious Spinach Pizza also known as Florentine Pizza features a cheesy pizza sauce, sautéed garlicky spinach, and an easy homemade wheat flour dough crust! The recipe is surprisingly easy to prepare in just 35 minutes and makes a fantastic weeknight meal that kids love.
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
- My #1 Secret Tip for making this spinach pizza is to take your time with the dough and let it rest. I learned that if I rush and keep kneading too much, the crust gets tough instead of soft and chewy. Now, I always cover it with a clean towel and let it relax on the counter while I prepare the toppings. That little break makes all the difference and keeps the pizza light, airy, and easy to roll out.
- 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.
- Pizza Size: This dough can make either 2×8 inch pizzas or one large spinach pizza.
- Don't overcook the cheese: I recommend only cooking the pizza enough until the cheese melts rather than overcooking it, so that the cheese starts to harden.
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