This white spinach pizza hits that sweet spot between comfort food and something a bit fresher. It swaps tomato sauce for a garlicky white sauce and packs in tender spinach with plenty of melty cheese. The result is creamy, savory, and crisp around the edges.
It’s easy enough for a weeknight but special enough to share. If you’re new to white pizzas, this is a fantastic place to start.
White Spinach Pizza – Creamy, Cheesy, and Weeknight-Friendly
Ingredients
Method
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Preheat the oven: Place a pizza stone or upside-down sheet pan on the middle rack. Heat to 500°F (or as high as your oven safely goes) for at least 30 minutes.
High heat equals a crisp crust.
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Prep the spinach: Heat 1 tablespoon olive oil in a skillet over medium. Add spinach with a pinch of salt and cook just until wilted, 1–2 minutes. Transfer to a paper towel and squeeze out excess liquid.
Chop if needed.
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Make the white sauce: In a small saucepan, melt butter over medium heat. Add garlic and cook 30–60 seconds until fragrant. Stir in flour and cook, stirring, for 1 minute.
Slowly whisk in milk, a little at a time, until smooth. Simmer 2–3 minutes until slightly thick. Season with salt, pepper, onion powder, crushed red pepper (if using), lemon zest, and lemon juice.
Taste and adjust. The sauce should be spoonable, not runny.
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Stretch the dough: On a lightly floured surface, stretch or roll the dough into a 12–14 inch round. Aim for a thin center with a slightly thicker rim.
Dust a pizza peel or parchment with cornmeal and transfer the dough.
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Sauce the base: Brush the dough lightly with the remaining 1 tablespoon olive oil. Spread a thin, even layer of the white sauce over the surface, leaving a 1/2-inch border. You may not need all the sauce—avoid puddles.
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Add cheese and spinach: Sprinkle mozzarella and provolone evenly over the sauce.
Scatter the drained spinach across the top. Add Parmesan. If using ricotta, dot small spoonfuls around now.
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Bake: Slide the pizza onto the preheated stone or sheet pan.
Bake 8–12 minutes, until the crust is golden and the cheese is bubbling with some browned spots.
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Finish and serve: Let the pizza rest 2 minutes. Top with extra Parmesan, a squeeze of lemon, and fresh basil if you like. Slice and serve hot.
What Makes This Recipe So Good
- Ultra-creamy base: A quick garlic white sauce gives the pizza a rich, velvety layer without feeling heavy.
- Balanced flavor: Spinach adds freshness, lemon brightens the sauce, and a blend of cheeses brings salty, melty goodness.
- Flexible: Use fresh or frozen spinach, homemade or store-bought dough, and switch up the cheeses as needed.
- Quick to make: The sauce comes together in minutes, and the pizza bakes in under 12 minutes in a hot oven.
- Great texture: Crisp crust, creamy sauce, and soft spinach with a little chew from the cheese on top.
Ingredients
- 1 pound pizza dough (store-bought or homemade), room temperature
- 2 tablespoons olive oil, divided
- 2 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and squeezed dry)
- 3 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 3 tablespoons all-purpose flour
- 1 1/4 cups whole milk (or half-and-half for richer sauce)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- Zest of 1/2 lemon, plus 1–2 teaspoons lemon juice
- 1 cup shredded low-moisture mozzarella
- 1/2 cup shredded provolone or fontina
- 1/3 cup grated Parmesan or Pecorino Romano, plus more for finishing
- Optional toppings: thinly sliced red onion, ricotta dollops, a pinch of nutmeg, or fresh basil
- Cornmeal or extra flour for dusting
How to Make It
- Preheat the oven: Place a pizza stone or upside-down sheet pan on the middle rack. Heat to 500°F (or as high as your oven safely goes) for at least 30 minutes.
High heat equals a crisp crust.
- Prep the spinach: Heat 1 tablespoon olive oil in a skillet over medium. Add spinach with a pinch of salt and cook just until wilted, 1–2 minutes. Transfer to a paper towel and squeeze out excess liquid.
Chop if needed.
- Make the white sauce: In a small saucepan, melt butter over medium heat. Add garlic and cook 30–60 seconds until fragrant. Stir in flour and cook, stirring, for 1 minute.
Slowly whisk in milk, a little at a time, until smooth. Simmer 2–3 minutes until slightly thick. Season with salt, pepper, onion powder, crushed red pepper (if using), lemon zest, and lemon juice.
Taste and adjust. The sauce should be spoonable, not runny.
- Stretch the dough: On a lightly floured surface, stretch or roll the dough into a 12–14 inch round. Aim for a thin center with a slightly thicker rim.
Dust a pizza peel or parchment with cornmeal and transfer the dough.
- Sauce the base: Brush the dough lightly with the remaining 1 tablespoon olive oil. Spread a thin, even layer of the white sauce over the surface, leaving a 1/2-inch border. You may not need all the sauce—avoid puddles.
- Add cheese and spinach: Sprinkle mozzarella and provolone evenly over the sauce.
Scatter the drained spinach across the top. Add Parmesan. If using ricotta, dot small spoonfuls around now.
- Bake: Slide the pizza onto the preheated stone or sheet pan.
Bake 8–12 minutes, until the crust is golden and the cheese is bubbling with some browned spots.
- Finish and serve: Let the pizza rest 2 minutes. Top with extra Parmesan, a squeeze of lemon, and fresh basil if you like. Slice and serve hot.
Storage Instructions
- Refrigerator: Store leftover slices in an airtight container for up to 3 days.
Place parchment between slices to prevent sticking.
- Freezer: Freeze slices on a tray until solid, then transfer to a freezer bag. They keep well for up to 2 months.
- Reheating: Reheat in a 375°F oven or toaster oven for 8–10 minutes. For a crisp bottom, heat a skillet over medium and warm the slice covered for 2–3 minutes, then uncover for 1–2 minutes to re-crisp.
- Make-ahead: The white sauce can be made 2 days ahead.
Keep it chilled and rewarm gently, adding a splash of milk if thick.
Health Benefits
- Spinach delivers nutrients: It’s rich in vitamin K, folate, and iron, plus antioxidants like lutein. These support bone health, energy, and eye health.
- Protein and calcium: The cheeses add protein and calcium for muscle and bone support. Choose part-skim mozzarella if you want to reduce saturated fat.
- Better balance: Using a homemade sauce lets you manage sodium and avoid added sugars often found in jarred sauces.
- Add-ons can boost fiber: Whole-wheat dough or a mix of whole-wheat and white flour adds fiber and keeps you fuller longer.
Pitfalls to Watch Out For
- Watery spinach: Excess moisture makes soggy pizza.
Squeeze the spinach well after cooking or thawing.
- Too much sauce: A heavy layer can pool and soften the crust. Spread a thin coat; you can reserve extra for dipping.
- Cool oven: If the oven or stone isn’t fully preheated, the crust won’t crisp. Give it a full 30 minutes at high heat.
- Over-thick sauce: If your sauce gets pasty, whisk in a bit more milk to loosen it.
It should coat a spoon but still flow.
- Heavy toppings: Piling on too many extras can weigh down the crust. Keep it balanced for even baking.
Variations You Can Try
- Mushroom and spinach: Sauté sliced cremini mushrooms until golden and add them with the spinach.
- Garlic-herb ricotta: Stir chopped basil, parsley, and a pinch of salt into ricotta. Dollop on top before baking.
- Chicken Alfredo style: Add thin slices of cooked chicken and a pinch of nutmeg in the sauce.
- Spicy white pie: Use extra crushed red pepper and finish with a drizzle of Calabrian chili oil.
- Goat cheese upgrade: Swap some mozzarella for crumbled goat cheese and finish with arugula after baking.
- Gluten-free: Use a gluten-free dough and make the sauce with a gluten-free flour blend.
- Lighter version: Use part-skim mozzarella, less butter in the sauce, and whole milk instead of half-and-half.
FAQ
Can I use frozen spinach?
Yes.
Thaw completely, then squeeze out as much water as you can. Measure about 1 cup after draining and scatter it evenly on the pizza.
Do I need a pizza stone?
No, but it helps. An upside-down sheet pan preheated in the oven is a good substitute.
For extra crispness, preheat it along with the oven and use parchment for easy transfer.
What cheeses work best for white pizza?
A blend is ideal. Low-moisture mozzarella brings melt and stretch, provolone or fontina adds flavor, and Parmesan or Pecorino brings sharpness. Avoid fresh mozzarella here unless you blot it well—it can release too much moisture.
How do I keep the crust from getting soggy?
Preheat the oven fully, keep the sauce layer light, drain the spinach well, and bake on a hot surface.
Brushing the dough lightly with olive oil before saucing also helps.
Can I make the dough ahead?
Absolutely. Refrigerate dough for up to 72 hours to develop flavor. Let it come to room temperature for 60–90 minutes before stretching.
Is there a nut-free way to add depth to the sauce?
Yes.
A small pinch of nutmeg is classic but optional. For nut-free depth, lean on lemon zest, good Parmesan, and a touch of onion powder.
Wrapping Up
White spinach pizza is a simple, satisfying way to switch up your usual pie night. The creamy garlic sauce and tender greens play beautifully with a hot, crisp crust.
It’s easy to customize, quick to pull together, and crowd-pleasing without being heavy. Keep a ball of dough in the fridge, and you’re never far from a great homemade pizza. Try it once, and it’ll become a steady favorite.
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