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Spinach Pesto Pizza recipe

Spinach Pesto Pizza

Giulia, a passionate food enthusiast at Eat Every Slice, smiling in a bright kitchen filled with fresh ingredients and Italian-American inspiration.Giulia M.
A delightful homemade pizza that combines the fresh, vibrant flavors of spinach pesto with the creamy richness of golden mozzarella cheese.
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Prep Time 20 minutes
Cook Time 15 minutes
Dough Resting 35 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 pizza stone preheated
  • 1 food processor
  • 1 Rolling Pin for dough

Ingredients
  

Pesto Sauce

  • 2 cups fresh spinach leaves
  • 1 cup fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 3 cloves garlic
  • 1/2 cup olive oil
  • Salt and pepper to taste

Pizza Toppings

  • 1 pound pizza dough
  • 8 oz fresh mozzarella sliced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes chopped
  • 1/4 cup sliced black olives

Instructions
 

Preparation

  • Combine spinach, basil, Parmesan, pine nuts, and garlic in a food processor. Blend until smooth, gradually adding olive oil. Season with salt and pepper.
  • Roll out the pizza dough on a floured surface to your desired thickness. Let it rest for about 10 minutes.
  • Preheat your oven to 475°F with a pizza stone on the middle rack.

Serving

  • Spread pesto sauce over the rolled dough, leaving a small border. Top with sliced mozzarella, sun-dried tomatoes, and black olives.
  • Transfer the pizza to the preheated pizza stone and bake for 12-15 minutes. The crust should be golden and cheese bubbly.
  • Remove from oven, sprinkle with additional Parmesan, and let cool for 3-5 minutes before slicing. Serve warm.

Storage

  • Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a preheated oven at 350°F for about 10 minutes until the cheese is melted and bubbly.

Notes

Pro Tips: Use fresh mozzarella for the best melt and flavor.
Ingredient Substitutions: Try arugula instead of spinach for a peppery taste.
How to Serve: Pair with a fresh garden salad.
Storage & Freshness: Store in an airtight container and refrigerate.
Make-Ahead Tips: Prepare the pesto a day in advance to save time.
Keyword mozzarella pizza, spinach pesto pizza, Vegetarian Pizza