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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! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Servings: 1 large pizza (serves 2)
Calories: 614kcal
Author: Emily Kemp


  • ½ batch basic pizza dough **see notes
  • 2 oz (60g) Baby spinach
  • cup (80g) Gorgonzola , cut into cubes
  • ½ Red Onion thinly slices
  • 4.4 oz (125g/1 ball) Mozzarella cheese , torn
  • 4 tablespoon Pureed tomatoes (passata)
  • ½ tablespoon Olive oil
  • Salt
  • semolina or flour for dusting


  • 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.


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.


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