Spinach Feta Pizza Recipe
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Spinach Feta Pizza

By: Wilma Lombardo  
"You won't miss the tomato sauce and pepperoni when you bite into this pizza from Wilma Lombardo, Santa Fe, New Mexico. Garlic, onion and basil season the spinach and cheese topping."

Rating: This weblink has been rated 18 times with an average star rating of 4.4 Read Reviews (13)

Rate/Review | 671 people have saved this

Prep Time:
40 Min
Cook Time:
35 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3/4 cup water (70 to 80 degrees F)
  • 2 tablespoons olive or canola oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 cups bread flour
  • 2 teaspoons active dry yeast
  • TOPPING:
  • 1 garlic clove, minced
  • 1/8 teaspoon garlic salt
  • 2 cups chopped fresh spinach
  • 1 small red onion, sliced and separated into rings
  • 1 cup sliced fresh mushrooms
  • 1 cup shredded mozzarella cheese
  • 1/4 cup crumbled feta cheese
  • 1/2 teaspoon dried basil

Directions

  1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Knead for 1 minute. Cover and let rest for 15 minutes. Roll into a 12-in. circle. Transfer to a greased 12-in. pizza pan. Cover and let rise in a warm place until puffed, about 20 minutes.
  3. Sprinkle with garlic and garlic salt. Top with the spinach, onion, mushrooms, cheeses and basil. Bake at 400 degrees F for 35-40 minutes or until crust is golden and cheese is melted. Let stand for 5 minutes before slicing.

Footnotes

  • Nutritional Analysis: One slice equals 287 calories, 10 g fat (4 g saturated fat), 16 mg cholesterol, 401 mg sodium, 37 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.
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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2008 by Kalex 
Yum! I used store bought pizza crust and we sautéed Portobello mushrooms in garlic and olive... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2008 by Kristin 
This was delicious. Used store-bought crust mix and used some shredded provolone in addition... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by C. Nelson 
This is a wonderful recipe. Easy and very yummy. It will be a staple in my cookings. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2008 by shopj 
Excellent. I sauteed the mushrooms in olive oil and garlic like someone suggested. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2007 by LinzintheKitchen 
This is a great pizza and the flavors meld wonderfully together. I agree, fresh basil is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by Allison 
My family loved this. It was such a nice change. Fresh basil was better than dried though. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2009 by MesaMa 
BEST PIZZA EVER! Just writing this rating is making me drool, lol... Ok but I do have to say I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2009 by Mrs.Poz#2 
Great grown up pizza, next time I will double the Spinach and Onion- I like my pizza stacked... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2009 by Chef4Six 
I used Ricotta cheese in place of the Feta - I personally don't like Feta. This was good, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2008 by whiskeysix 
I had never attempted to make my own pizza until I saw this. I made this for dinner one night... MORE

 
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