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This Spinach Pizza is made with a light, fluffy but crispy pizza base, wilted spinach, red onion and plenty of Gorgonzola and mozzarella cheese. It’s a fun and simple way to switch up pizza night and guaranteed to be a winner!

Pizza is pretty much loved by everyone and especially those who love Italian food, I mean, what beats a cheesy homemade pizza? Adding spinach to pizza is kinda new to me but omg it is SO delicious especially topped with oozy and strong blue cheese.

When it comes to pizza there are just endless variations from the bases to toppings and I just can’t get enough of it, yup I could happily eat pizza every day and not get bored. I mean, maybe tight jeans but not bored.

The Pizza Dough

A great pizza has to have the best pizza crust and it really isn’t hard to make at all. I used my Best Basic Pizza Dough Recipe for this pizza crust and it comes out perfect every time!

The thing about traditional pizza dough is that you do need to prep ahead because the longer it’s left to rise the lighter and airier it will be. You want to give your pizza dough at least 4 hours proving before you roll it out and add your toppings.

If you’re short on time, however, I got ya covered! I also have a recipe for Instant Pizza Dough which has no rising time, kneading or yeast involved. It’s ready in only 10 minutes from start to finish and can be used straight away.

BUT this will make thin crust pizzas only and it won’t be as light and airy as traditional dough. That being said it’s a great compromise when you need pizza fast (we all have pizza needs ya know) and I use this pizza dough ALL the time with great results.

The Spinach Pizza Topping

The topping is super easy and uses only 5 ingredients; tomato sauce, fresh baby spinach, Gorgonzola cheese, red onion and mozzarella. For the tomato sauce, you can either use my Authentic Italian Tomato Sauce if you want to go all out or simply use pureed tomatoes (passata) out of the jar.

To be honest, if you use good quality pureed tomatoes then that’s all you need. I make an effort to make a good tomato sauce when that’s the main focus of the recipe such as when I’m making a Pizza Marinara or Margherita and there aren’t many other ingredients involved.

When choosing Gorgonzola, you can choose either dolce or piccante. Dolce with have a creamier consistency and the piccante variety is a little stronger in flavour, both work really well.

Top Tip: The spinach needs to be wilted in a pan beforehand and when you do it be sure to keep an eye on it, it’ll only take a minute or two. make sure the spinach is just wilted and no more or it will become soggy and release too much water. You don’t want that on your pizza.

How to Make Spinach Pizza with Gorgonzola & Red Onion – Step By Step

Add the fresh spinach to a large pan with a little olive oil and wilt on a medium heat. Once wilted remove from the pan and set aside (photos 1 & 2).

Next, roll out the pizza dough to fit a large baking tray. Dust the tray with a little semolina (or regular flour) and place the rolled out pizza crust on top. Top with pureed tomatoes (passata) and both cheeses (photo 3).

Scatter the wilted spinach and slices of red onion over the top (photo 4) then bake in the oven for 10 minutes or until the crust is golden and the cheese has melted.

Other Toppings that Would Work Well with Spinach

You don’t have to stick to red onion and gorgonzola, you can opt for different toppings such as mushrooms, thinly sliced bell peppers, marinated artichokes and any kind of cheese you like. It’s all about having fun and being creative.

Top Tips for Making the Best Pizza

• If using traditional pizza dough you’ll need to prep it in advance and give it at least 4 hours to prove.
• Make sure to sprinkle the baking tray with a little semolina or flour before transferring the pizza crust. This will stop the crust from sticking and give it a crisper base.
• When wilting the spinach make sure not to cook it for too long is should be ‘just wilted’ or it’ll become too soggy and wet.
• If you’re not keen on gorgonzola cheese then taleggio would be a great alternative it’s strong enough and melts perfectly.
• If using fresh mozzarella make sure to dry it with kitchen paper to get rid of extra moisture.
• Let the pizza sit for 2-3 minutes before cutting it.

More Delicious Pizza Recipes You Might Like;

• Cheesy Basil Pizza with Burrata
• Cheesy Potato Pizza With Thyme
• Anchovy Pizza with Capers (Pizza Napoli)
• Quattro Stagioni Pizza – Four Seasons Pizza
• Spring Pizza With Zucchini, Prosciutto, Asparagus & Buffalo Mozzarella

If you’ve tried this Spinach Pizza or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

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5 from 6 votes

Spinach Pizza with Gorgonzola and Red Onion

This Spinach Pizza is made with a light, fluffy but crispy pizza base, wilted spinach, red onion and plenty of Gorgonzola and mozzarella cheese. It's a fun and simple way to switch up pizza night and guaranteed to be a winner! 

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 1 large pizza (serves 2)

Calories 614kcal

Author Emily Kemp

Ingredients

• 1/2 batch basic pizza dough **see notes1/2 batch basic pizza dough **see notes
• 2 oz (60g) Baby spinach2 oz (60g) Baby spinach
• 1/3 cup (80g) Gorgonzola , cut into cubes1/3 cup (80g) Gorgonzola , cut into cubes
• 1/2 Red Onion thinly slices1/2 Red Onion thinly slices
• 4.4 oz (125g/1 ball) Mozzarella cheese , torn4.4 oz (125g/1 ball) Mozzarella cheese , torn
• 4 tbsp Pureed tomatoes (passata)4 tbsp Pureed tomatoes (passata)
• 1/2 tbsp Olive oil1/2 tbsp Olive oil
• SaltSalt
• semolina or flour for dustingsemolina or flour for dusting

Instructions

• Preheat the oven to the highest temperature (around 250C/480F)
• Add the fresh spinach to a large pan with a the olive oil and wilt on a medium heat. Once wilted remove from the pan and set aside.
• Next, roll out the pizza dough to fit a large baking tray. Dust the tray with a little semolina (or regular flour) and place the rolled out pizza crust on top. Top with pureed tomatoes (passata) and both cheeses
• Scatter the wilted spinach and slices of red onion over the top
• then bake in the oven for 10 minutes or until the crust is golden and the cheese has melted.

Notes

The Pizza Dough

• The toppings make enough for 1 large pizza that is enough for 2-3 people so you only need half a batch of the basic pizza dough. If you want to serve 4 simple make the full batch and double the toppings or choose different toppings for your second pizza.

Extra Tips for Making the Best Pizza

• If using traditional pizza dough you'll need to prep it in advance and give it at least 4 hours to prove.
• Make sure to sprinkle the baking tray with a little semolina or flour before transferring the pizza crust. This will stop the crust from sticking and give it a crisper base.
• When wilting the spinach make sure not to cook it for too long is should be 'just wilted' or it'll become too soggy and wet.
• If you're not keen on gorgonzola cheese then taleggio would be a great alternative it's strong enough and melts perfectly.
• If using fresh mozzarella make sure to dry it with kitchen paper to get rid of extra moisture.
• Let the pizza sit for 2-3 minutes before cutting it.

Nutrition

Calories: 614kcal | Carbohydrates: 8g | Protein: 24g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 983mg | Potassium: 497mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3705IU | Vitamin C: 13.9mg | Calcium: 569mg | Iron: 1.8mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated here
• Check out our must have Italian Pantry Staples here
• You can also find all our Essential Kitchen Tools for Italian Cooking here

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