Spinach and Feta Pizza Recipe

The whole finished Spinach and Feta Pizza on a silver pizza pan.

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I've made quick work of this Spinach and Feta Pizza so you can get dinner on the table fast. You won’t believe how easy it is—and honestly, you don’t need to! Just grab a few shortcuts from the grocery store, and you’ll have a hot and cheesy masterpiece ready before the delivery driver even leaves the parking lot.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Fusion, Mediterranean

Keyword: alfredo sauce pizza, feta and spinach pizza, white pizza recipe

Servings: servings

Calories: 494kcal

Author: Mindy Boyd

Ingredients

1 12" pizza crust
½ cup alfredo sauce
2 tablespoons finely chopped onion
1 cup shredded provolone
¼ shredded parmesan cheese
¼ shredded asiago cheese
¼ cup spinach leaves
½ cup feta crumbles

Instructions

Preheat the oven to 425°.
Spread the sauce onto the pizza crust.
1 12" pizza crust, ½ cup alfredo sauce
Add the onions, provolone, parmesan and asiago cheese, then top with spinach.
2 tablespoons finely chopped onion, 1 cup shredded provolone, ¼ shredded parmesan cheese, ¼ shredded asiago cheese, ¼ cup spinach leaves
Sprinkle the feta cheese evenly over the spinach layer.
½ cup feta crumbles
Bake right on the center rack of the oven for 10-12 minutes or until cheese is melted and beginning to brown. Place under the broiler for a couple of minutes (not too long!) to help the cheese turn golden brown in spots, if desired.

Notes

It's not necessary to cook the spinach first: As long as you put it in a single layer it bakes up perfectly.

Transferring the pizza to and from the oven: I build the pizza on a round wooden board, then slide it straight onto the oven rack using a spatula to gently push it off. When it’s done baking, I just reverse the process—slide the pan under it and use the spatula to guide it back on, but I put it on a round pizza pan so I can cut it there. Easy, and no pizza casualties!

Catch those toppings before they burn: Place a large cookie sheet on the rack below the one your pizza is baking on. If any cheese or toppings decide to jump ship, the pan will catch them—not the bottom of your oven. (Your future self thanks you.)

Time-Saving Tip: Grate your cheeses ahead of time or buy pre-shredded.

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Nutritional information is approximate.

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Nutrition