Who doesn’t love a good pizza? And homemade pizza is always the best, right? This spinach and feta pizza is one of our favourite pizzas, we love to have this for our Friday movie nights. It’s really easy to make and tastes really good!
Spinach and Feta Pizza
This spinach and feta pizza comes together really quickly, it’s a great veggie pizza option. It comes with homemade pizza sauce and homemade dough. Topped with lots of spinach, feta, red onions and sundried tomatoes this pizza is not short on flavour. I like to add some toasted pine nuts to this too just to add a little more crunch to my pizza.
How to Make Spinach and Feta Pizza
- Dough: Start by making your pizza base, mix the flour with the warm water, oil, salt and yeast. Knead the dough briefly then wrap it up and leave it to rise. I put mine in the airing cupboard to speed it along. Once you get a good rise on that, shape it into a round ball. As you will see from the photos, it doesn’t need to be perfect, rustic is good too.
- Sauce: Make the sauce, this is really quick and easy. Cook up the onions, garlic and oregano then add the chopped tomatoes and tomato puree. Once that has reduced down a bit you can blend it or leave it as is. It’s up to you. I like a smooth tomato base on my pizza.
- Build: Build your pizza. Spread some sauce over the base. Add torn mozzarella, then slices of red onion, next add the spinach. Finish with the sundried tomatoes and the feta. Drizzle over a little olive oil add a sprinkling of black pepper and pop it in the oven.
- Serve: We like to add some toasted pine nuts to this when it comes out of the oven. I like to add a pinch of chilli flakes too.
Can I Freeze this Spinach and Feta Pizza?
You can freeze the dough, wrap it in cling film and keep it in the freezer for up to a month. The dough should be defrosted overnight in the fridge before you roll it out and assemble your pizza. You can also freeze the sauce, once cooled pour it into a freezer-proof container and defrost the same as the dough. I don’t recommend freezing the cooked pizza. If you do have leftovers, this pizza is great cold, but if you want to warm it up pop it in the oven until it is warmed through.
Variations on this Spinach and Feta Pizza:
- Make it quicker: if you are really stuck on time you can use a store bought base and sauce. Or you could make the dough and sauce in advance, just keep them covered in the fridge the day before you want to make them.
- Make it lighter: If you are counting the calories and would like a lighter pizza, use half fat mozzarella and feta. I have tried this without the mozzarella also and it was still great.
- Add more veggies: Add some rocket to the cooked pizza, olives are great on this too as are mushrooms and artichokes.
What to serve with Spinach and Feta Pizza:
We like to have this with a crisp green salad. If you’re feeling hungry then garlic bread or fries are great with it too, we like these fries as a side to pizza.
Spinach and Feta Pizza
For the pizza base
- 300 g 00 strong white flour
- 1 7g pack fast acting yeast
- 1 tbsp olive oil
- 1 tsp salt
- 200 ml warm water
- 2 tbsp polenta
For the pizza sauce
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves of garlic minced
- 1 400g can chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
For the topping
- 160 g mozzarella
- 1 medium red onion sliced
- 50 g spinach
- 8 sun-dried tomatoes
- 120 g feta
- 20 g pine nuts
- A drizzle of olive oil
- cracked black pepper to serve
To make the dough
- Preheat the oven to 200 degrees C/ 392 F, I use a fan assisted electric oven please adjust according to your own oven.
- Add the flour to a large bowl. Add the salt to one side of the flour then add the yeast to the other side. Make a well in the middle and pour in the warm water and olive oil. Mix with a spoon until you have a wet dough.
- Turn the dough out into a floured surface and knead for 5 minutes, add a little olive oil to the bowl then place the dough back in the bowl. Cover with cling film and a tea towel then leave in a warm place for the dough to rise. In warm weather, this should only take about 30 minutes.
- Then turn out the dough onto a floured surface and knead again for a couple of minutes.Divide the dough in half, using your knuckles make an edge in the dough then pull the dough out to make two good size rounds.
To make the pizza sauce
- Heat the olive oil in a medium saucepan. Add the onion and cook until soft, about 10 minutes. Add the garlic, oregano and then the tomatoes, tomato puree and balsamic vinegar. Bring to the boil then reduce to a slow simmer, stirring occasionally, cook until the sauce has reduced by about a third.Once the sauce is thick and reduced, you can serve it as is or use a hand-held blender to blend the sauce for a smooth pizza sauce.
Assemble the pizzas
- Sprinkle the polenta over two baking trays.Add the pizza bases to the trays, cover the bases with the pizza sauce.Divide the mozzarella between the pizzas. I tear the mozzarella but you can grate it if you wish.Add the onions to the mozzarella, next add the spinach and the tomatoes. Finally, crumble the feta over the pizzas. Drizzle a little olive oil over the pizzas then bake in the oven for 15 minutes.Once cooked, add the pine nuts and black pepper. Serve immediately.
- This recipe makes two pizzas. Please see post for tips on freezing dough or sauce if you only want to make one pizza.
- You can cut down on the time by buying your pizza dough or base.
- If you want to make a gluten-free version on this you could use your favourite gluten-free base.