Gluten-Free Grilled Spinach and Havarti Pizza

Name: Gluten-Free Grilled Spinach and Havarti Pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 pound pizza dough, homemade or store bought; 2 tbsp garlic infused olive oil; 1/2 cup crushed tomatoes; 2 cups spinach, chopped and packed; 1 cup Havarti cheese, grated; 1/4 tsp basil, dried; 1/4 cup Parmesan cheese, grated; 4 tbsp flour or cornmeal, for dusting

A flavorful homemade pizza featuring creamy Havarti cheese, fresh spinach, and crushed tomatoes on a garlic oil-brushed crust. Perfect for outdoor grilling or oven baking, this recipe creates two personal-sized pizzas with a crispy base and melted cheese finish. The combination of mild Havarti and sharp Parmesan creates a rich, satisfying flavor profile that pairs beautifully with the earthy spinach and aromatic basil.

Prep: 15 min
Cook: 15 min
Yield: 2 servings
Level: medium
Cuisine: Italian

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Vegetarian Gluten-Free Nut-Free

Ingredients

2 servings

1 pound pizza dough, homemade or store bought
2 tbsp garlic infused olive oil
plain olive oil + minced garlic1:1 + 1 cloveflavor
fresh garlic taste
½ cup crushed tomatoes
pizza sauce1:1sauce
more seasoned
Full guide →
2 cups spinach, chopped and packed
1 cup Havarti cheese, grated
mozzarella1:1cheese
milder flavor
¼ tsp basil, dried
¼ cup Parmesan cheese, grated
4 tbsp flour or cornmeal, for dusting

Method

11 steps

1
Prepare pizza dough using your favorite recipe
2
Preheat gas grill to 450°F or preheat oven to 450°F, placing pizza stone on grill or in oven before turning heat on
3
Dust pizza peel with flour or cornmeal
4
Divide dough in half and spread one part over the flour
5
Lightly brush with garlic olive oil
6
Spread half of the tomatoes, leaving half inch around the edges
7
Top with half of the spinach and Havarti cheese
8
Bake for 15 minutes, until dough is cooked thoroughly and cheese is melted
9
Sprinkle dried basil on top and add half of the grated Parmesan
10
Repeat process for the second pizza
11
Serve immediately

Tips

Tip 1

Use parchment paper under the flour for easier transfer, though it may burn slightly during cooking

Tip 2

Make Neapolitan pizza dough in advance as it requires resting time for best results

Good to Know

Storage

Best served immediately while crust is crispy. Leftover slices keep refrigerated for 2-3 days.

Make Ahead

Pizza dough can be made 1-2 days ahead and refrigerated. Prep toppings several hours in advance.

Serve With

Serve hot immediately after baking with suggested wine pairing of Pinot Grigio.

See pairing guide →

Common Mistakes

Watch

Don't skip preheating the pizza stone to avoid soggy crust

Watch

Don't overload with toppings to prevent soggy pizza

Substitutions

Havarti cheese→

mozzarella1:1cheese

milder flavor

Full guide →

garlic infused olive oil→

plain olive oil + minced garlic1:1 + 1 cloveflavor

fresh garlic taste

crushed tomatoes→

pizza sauce1:1sauce

more seasoned

Full guide →

Find more substitutions →

FAQ

Can I make this in a regular oven without a pizza stone?

Yes, use a large baking sheet or inverted baking pan preheated in the 450°F oven for similar results.

What if I don't have a pizza peel?

Use parchment paper on a large cutting board or inverted baking sheet to transfer the pizza.

How long will leftover pizza keep?

Refrigerate for 2-3 days. Reheat in oven at 350°F for best texture rather than microwave.