Why this Gourmet Spinach Feta Pizza?
This recipe mixes spinach with fresh basil and dill and the flavor profile is *chefs kiss*. Normally my husband would call this a girl dinner- no meat, and spinach is the star. But he was obsessed with this, the herbs really transform this to something crave-worthy. This pizza is quick & easy to prep with its simple ingredients and it’s the perfect switch up I make when I’m sick of red sauce.
A Note on Pizza Dough
I really discourage using store bought dough. A proper pizza base makes this the light flavorful pizza it’s meant to be.
I recommend using my Neapolitan Pizza Dough or my Sourdough Neapolitan Pizza Dough if you have a pizza oven.
Otherwise my New York Pizza Dough would work well too. But just keep in mind that this recipe is written for individual 12″ pizzas so you will need to 1.5x the recipe portions for an 18″ NY pizza.
Fun tools
Elevates any dish and is so fun to sprinkle on top
If you don’t feel like making your own garlic oil and you want a better infusion than just olive oil and garlic.
If you’re not using garlic oil this makes mincing garlic a breeze.
Makes cutting the pizza easier. Kitchen shears work too though.
Gourmet Spinach Feta Pizza with Garlic & Olive Oil
Ingredients
- 1 Neapolitan pizza dough ball
- 2 tbsp garlic oil (can sub olive oil and 1 clove minced garlic)
- Baby Spinach giant handful- around 50g
- Fresh Dill pick an entire .75 oz package (around 10 grams picked)
- Fresh Basil pick and chop an entire .75 oz package (about 10 grams picked and chopped)
- 1/2 small shallot thinly sliced
- 1 oz Goat Cheese
- 1 oz Feta Cheese
- 1/2 oz Parmesan
- 1 oz Fontina small diced
- flakey salt
- chili flakes optional
Instructions
Preheat your oven
- Ideally 500°F+ with a pizza steel or stone inside. Let the stone heat for at least 45 minutes.
Stretch the dough
- On a lightly floured pizza peel or parchment, stretch your dough ball into a circle pressing from the center out and leaving a slightly puffier edge for the crust.
Brush with garlic oil
- Brush the surface of the dough evenly with 2 tablespoons garlic oil (can sub olive oil + 1 clove minced garlic), so every bite gets that garlicky base.
Layer the greens and herbs
- Scatter baby spinach, fresh dill, fresh basil, sliced shallot over the dough. The spinach will wilt down significantly in the oven, so go heavy on it.
Add the cheese
- Dot the pizza with 1 ounces goat cheese, crumbled, 1 ounces feta cheese, crumbled, 1/2 ounce parmesan, and 1 ounce fontina, small diced, spacing the cheeses out so you get a mix in every slice.
Bake
- Slide into the oven and bake until the crust is deeply golden and blistered and the cheese is bubbling, about 6 to 8 minutes
- in a home oven (60 to 90 seconds in a wood-fired oven). Rotate halfway through for even color.
Finish and serve
- Pull the pizza out and immediately finish with a pinch of flakey salt and chili flakes (optional). Let it rest 1 to 2 minutes, then slice and serve right away.
