Pesto Spinach Pizza

If you’re craving something fresh, cheesy, and easy to make at home, this Pesto Pizza with Spinach and Mozzarella is about to become your new favorite. It’s a flavorful twist on the classic margherita — with a herby pesto base instead of tomato sauce, melty mozzarella, and tender sautéed spinach layered on top of a golden, crispy crust.

This homemade pesto pizza is the perfect blend of comfort food and green goodness. Serve it as a weeknight dinner, party appetizer, or meatless meal that even non-vegetarians will love.

Why You’ll Love This Recipe:

Bold flavor from basil pesto and garlic

1. Quick and easy — especially with store-bought dough

2. Great meatless option (but can easily add grilled chicken or prosciutto)

3. Fresh, simple ingredients that come together fast

4. Crispy on the bottom, cheesy on top!

Final Thoughts:

This Pesto Pizza with Spinach and Mozzarella is proof that pizza night doesn’t have to mean red sauce and pepperoni. With a vibrant pesto base, tender greens, and gooey mozzarella, it’s fresh, flavorful, and comes together with minimal effort. Whether you’re cooking for yourself or a crowd, this pizza is a surefire way to satisfy — and impress.

Yield: 2-4 servings

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Pesto Spinach Pizza

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

If you’re craving something fresh, cheesy, and easy to make at home, this Pesto Pizza with Spinach and Mozzarella is about to become your new favorite. It’s a flavorful twist on the classic margherita — with a herby pesto base instead of tomato sauce, melty mozzarella, and tender sautéed spinach layered on top of a golden, crispy crust.

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Ingredients

• 1 ball of pizza dough (homemade or store-bought)
• ½ cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• 2 cups fresh spinach
• 1 clove garlic, minced
• 1 ½ cups shredded mozzarella cheese (or fresh mozzarella slices)
• ¼ tsp crushed red pepper flakes (optional)
• Salt & black pepper, to taste
• Optional: grated Parmesan, chili oil, or fresh basil for serving

Instructions

1. Preheat your oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven to heat as well. Line a baking sheet or pizza pan with parchment paper or lightly dust with flour or cornmeal.
2. In a skillet over medium heat, warm olive oil. Add minced garlic and cook for 30 seconds until fragrant. Add spinach, a pinch of salt, and cook until just wilted, about 2–3 minutes. Set aside to cool slightly.
3. On a floured surface, roll or stretch out the pizza dough to your desired thickness (about 12 inches for a thinner crust). Transfer to your prepared baking sheet or pizza peel.
4. Spread pesto evenly over the dough, leaving a small border. Top with mozzarella, then spoon wilted spinach evenly across. Sprinkle with red pepper flakes (if using) and season lightly with black pepper.
5. Bake for 10–14 minutes, or until the crust is golden and the cheese is bubbling and slightly browned in spots. If using a stone, bake directly on it for the best crisp.
6. Remove from oven and let sit for 2 minutes. Optional: top with fresh basil, a drizzle of olive oil or chili oil, and a sprinkle of Parmesan. Slice and serve hot!

Notes

Add protein: Top with grilled chicken, pancetta, or prosciutto after baking.

Dairy-free? Use vegan mozzarella and dairy-free pesto.

Add crunch: Toss on pine nuts, chopped walnuts, or roasted red peppers.

No fresh spinach? Use arugula or baby kale instead.

Want extra richness? Add dollops of ricotta before baking.

Nutrition Facts

Calories

1103

Carbs

102 g

Cholesterol

82 mg

Fat

59 g

Fiber

5 g

Net carbs

98 g

Protein

43 g

Sat. Fat

20 g

Sodium

2885 mg

Sugar

15 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.