Mediterranean Spinach Feta Pizza
Crispy-bottomed pizza layered with tomato sauce, mozzarella, fresh spinach, tangy feta, Kalamata olives, and red onion. Baked until the cheese bubbles and browns slightly. Finished with a drizzle of olive oil and seasoning. Ready in under 30 minutes.
Ingredients
Instructions
- 1
Preheat oven to 475°F and place pizza stone or baking sheet inside to heat.
- 2
Roll out pizza dough on floured surface to desired thickness.
- 3
Spread tomato sauce evenly over dough.
- 4
Sprinkle shredded mozzarella cheese over sauce.
- 5
Distribute fresh spinach leaves, crumbled feta cheese, olives, and red onion evenly over cheese.
- 6
Transfer pizza to preheated stone or baking sheet and bake until crust is golden and cheese is bubbly and slightly browned.
- 7
Remove from oven and drizzle with olive oil.
- 8
Season with salt and pepper.
- 9
Slice and serve immediately.
Tips
Ensure pizza stone or baking sheet is fully preheated for a crispy crust.
Do not overload toppings to avoid soggy crust and uneven cooking.
Good to Know
Store leftover slices in airtight container in refrigerator for up to 3 days. Reheat in oven at 350°F until warmed through.
Prepare dough and assemble toppings up to 2 hours before baking. Do not assemble pizza more than 30 minutes in advance to prevent soggy crust.
Serve immediately after baking while cheese is still bubbly. Pair with Greek salad or garlic bread.
Common Mistakes
Do not skip preheating the pizza stone or baking sheet to avoid undercooked, doughy crust.
Do not under-bake to avoid cheese that is not melted or crust that is not golden.
Do not use wet spinach to avoid excess moisture on pizza.