This spinach pizza features a light, fluffy yet crisp crust topped with wilted baby spinach, sweet red onion and generous amounts of Gorgonzola and mozzarella. It’s an easy and delicious twist on pizza night that’s sure to please.
Pizza is a universal favorite, especially for lovers of Italian flavors. Homemade cheesy pizza is hard to beat. Adding spinach may feel new, but the combination of tender spinach and bold blue cheese is surprisingly excellent.
The possibilities for pizza are endless, from different dough styles to toppings. I could happily eat pizza every day and not get bored—maybe my jeans would complain, but not my taste buds.
The pizza dough
A great pizza starts with the right crust, and homemade dough is easier than you might think. For a reliably light and airy base, use a traditional pizza dough and allow it to rise. A minimum proving time of about 4 hours will give the dough a better texture and a lighter crumb.
If you’re short on time, a no-rise instant dough is a practical option. It produces a thinner crust and won’t be as airy as a long-proved dough, but it’s excellent when you need pizza quickly.
The spinach pizza topping
The topping for this pizza is simple and relies on just a few ingredients: tomato sauce (passata), fresh baby spinach, Gorgonzola, red onion and mozzarella. If you prefer, use a quick authentic tomato sauce when the tomato flavor should be front and center; otherwise good-quality passata works perfectly.
Choose Gorgonzola according to your taste: dolce is creamier and milder, while piccante is sharper. Both pair beautifully with mozzarella and spinach.
Top tip: Wilt the spinach briefly in a pan with a little olive oil. Watch it carefully—spinach only needs a minute or two to wilt. Overcooking makes it soggy and watery, which can make the pizza wet.
How to make spinach pizza with Gorgonzola & red onion – step by step
Add the spinach to a large pan with a splash of olive oil and wilt over medium heat. Remove and set aside once wilted.
Roll out your pizza dough to fit a large baking tray. Dust the tray with semolina or regular flour, then place the rolled crust on top. Spread passata over the base, scatter torn mozzarella and dot with cubes of Gorgonzola.
Top the pizza with the wilted spinach and thin slices of red onion, then bake in a very hot oven for about 10 minutes or until the crust is golden and the cheese is melted and bubbling.
Other toppings that work well with spinach
Spinach pairs with many ingredients. Try mushrooms, thinly sliced peppers, marinated artichokes or other cheeses like Taleggio for a melty, slightly strong alternative to Gorgonzola. Be creative—this pizza is forgiving and versatile.
Top tips for making the best pizza
- If using traditional dough, allow at least 4 hours proving for the best texture.
- Dust the baking tray with semolina or flour before placing the crust to prevent sticking and help achieve a crisper base.
- Wilt spinach only until just tender; overcooked spinach releases too much water.
- Taleggio is a good substitute for Gorgonzola if you prefer a milder, creamy cheese that melts well.
- If using fresh mozzarella, pat it dry with kitchen paper to remove excess moisture.
- Let the pizza rest for 2–3 minutes after baking before slicing to help the cheese set slightly.
More pizza ideas
- Cheesy Basil Pizza with Burrata
- Cheesy Potato Pizza with Thyme
- Anchovy Pizza with Capers (Pizza Napoli)
- Quattro Stagioni – Four Seasons Pizza
- Spring Pizza with Zucchini, Prosciutto, Asparagus & Buffalo Mozzarella
If you try this Spinach Pizza or another recipe, please leave a comment to share how it went—I love hearing from readers.
Step by step photos above
Most recipes include step by step photos and helpful tips to get the best result.
Spinach Pizza with Gorgonzola and Red Onion
By Emily
Ingredients
- 1/2 batch basic pizza dough (see notes)
- 2 oz (60g) baby spinach
- 1/3 cup (80g) Gorgonzola, cut into cubes
- 1/2 red onion, thinly sliced
- 4.4 oz (125g / 1 ball) mozzarella, torn
- 4 tbsp pureed tomatoes (passata)
- 1/2 tbsp olive oil
- Salt, to taste
- Semolina or flour for dusting
Instructions
- Preheat the oven to its highest temperature (around 250°C / 480°F).
- Wilt the spinach in a pan with the olive oil over medium heat, then remove and set aside.
- Roll out the dough to fit a large baking tray. Dust the tray with semolina or flour. Place the dough on the tray, spread the passata and add both cheeses.
- Scatter the wilted spinach and red onion slices over the top.
- Bake for about 10 minutes or until the crust is golden and the cheese has melted. Let the pizza rest 2–3 minutes before slicing.
Notes
The pizza dough: The toppings listed are enough for one large pizza (serves 2–3), so you only need half a batch of basic dough. For more servings, make a full batch and double the toppings or prepare a second pizza with different toppings.
Extra tips:
- If using traditional dough, allow at least 4 hours proving time.
- Dust the tray with semolina or flour to prevent sticking and to encourage a crispy base.
- Wilt spinach just until tender to avoid excess moisture on the pizza.
- Taleggio is a good alternative if you prefer a milder, meltable cheese instead of Gorgonzola.
- Dry fresh mozzarella with kitchen paper to remove extra moisture before using.
- Let the pizza rest a couple of minutes before cutting to help the cheese set.
Helpful info for all recipes
- Extra virgin olive oil is used unless stated otherwise.
- When using canned or jarred tomatoes, choose a good-quality brand for best flavor.
- All vegetables are medium unless otherwise noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 8 g |
Protein: 24 g |
Fat: 29 g |
Saturated fat: 16 g |
Cholesterol: 79 mg |
Sodium: 983 mg |
Potassium: 497 mg |
Fiber: 1 g |
Sugar: 3 g |
Vitamin A: 3705 IU |
Vitamin C: 13.9 mg |
Calcium: 569 mg |
Iron: 1.8 mg
Nutrition information is automatically calculated and should be used as an approximation.