Anna's Famous Spinach Pizza
Prep time
Cook time
Total time
Meatless and utterly delicious!
Recipe type: Main
Cuisine: Italian
  • 1 Store-bought pizza crust, (or homemade)
  • 1 Tablespoon Pesto Sauce
  • 1 clove Garlic, pressed
  • Olive oil
  • Fresh Ground Pepper
  • 2 small tomatoes, thinly sliced
  • 1 ball buffalo mozzerella, sliced
  • ½ cup pre-shredded mozzarella
  • 1 large mushroom, thinly sliced
  • ¼ medium red onion, sliced
  • 1 bag spinach, chopped
  • garlic salt
  • parmesan cheese
  1. Spread sliced mozzarella and tomato slices on a piece of paper towel to draw out the extra water. (The spinach contains A LOT of water so draining the tomato and cheese will help keep it from getting soggy). Sprinkle mozzarella with a good amount of salt.
  2. Preheat a pizza stone in a 250℃ oven.
  3. Remove pizza stone from oven and form pizza crust onto the stone in a circle. Brush with a few drizzles of olive oil, pesto, crushed garlic, pepper, and a generous dash of Italian seasoning.
  4. Place tomatoes evenly spread out onto crust.
  5. Cover entirely with chopped spinach.*
  6. Place mozzarella slices on top of spinach (evenly spaced). Sprinkle liberally with pre-shredded mozzarella.
  7. Top with onions and mushroom slices.
  8. Cover with LOTS of grated parmesan cheese on top.
  9. Brush the crust edges with melted butter and sprinkle with garlic salt.
  10. Sprinkle entire pizza with more fresh cracked pepper and salt.
  11. Bake at 250℃/480 F for approximately 10 minutes until cheese is brown and bubbly. The cheese needs to be quite browned to make sure the crust is fully cooked.
  12. Tilt pizza to check for water build up. If there is some, soak it up with a paper towel and bake for a minute or two more.
  13. Cool for a few minutes, slice, and enjoy!
Makes enough for 2 slices per person for 3 people. *You will use more spinach than you think you'll need. It shrinks quite a bit in the oven. It is recommended that you follow these cooking instructions, despite what your pizza dough recipe calls for. The high heat and short cooking time allow for the correct amount of moisture to evaporate from the spinach. Otherwise you might end up with a soggy pizza!
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