Best Spinach Pizza Crust Recipes

GREEK-STYLE SPINACH PIZZA WITH PHYLLO CRUST

Steps:

• Cook the spinach in a pot of salted water for about 2-3 minutes; drain in a colinder, then run under cold water to cool.
• Squeeze out any moisture using hands.
• Set oven to 400 degrees (IMPORTANT, use middle oven rack).
• Brush a large baking sheet lightly with melted butter.
• Put one sheet of the phyllo on the buttered baking sheet, then brush the top of the sheet with about 1 tablespoon butter (you will not need more than 7 tablespoons butter since you brushing 7 sheets of phyllo, use the butter sparingly as the phyllo will be too greasy, you might even want to use less than the 7 tablespoons!).
• Sprinkle the buttered phyllo with 2 scant tablespoons Parmesan cheese.
• Lay another sheet of phyllo on top and press firmly so that it adheres to the bottom piece of phyllo.
• Brush the sheet with melted butter, then sprinkle with parmesan cheese.
• Layer the remaining phyllo in the same manner ending with a sheet of phyllo.
• Brush the top sheet lightly with melted butter.
• Bake for about 3-5 minutes.
• For the topping; sprinkle the spinach evenly over the crust, leaving about 1-inch border all around.
• Then season with black pepper and a little salt.
• Sprinkle the sliced red onion over the spinach, then sprinkle with kalamata olives.
• Sprinkle with crumbled feta cheese.
• Drizzle with olive oil.
• Bake the phyllo pizza for about 15 minutes or until the feta is melted.
• Slice into squares using a pizza wheel.

MATT'S MARINATED CHICKEN SPINACH PIZZA - QUICK, POURABLE CRUST

Steps:

• Season chicken on all sides with smoked paprika, 1/2 teaspoon black pepper, and cayenne pepper. Place chicken in a resealable plastic bag and refrigerate, 8 hours to overnight.
• Preheat oven to 450 degrees F (230 degrees C). Place a baking stone on the lowest rack in the oven. Line a baking sheet with parchment paper.
• Process oats in a blender until powdered. Add milk, extra-virgin olive oil, egg whites, oregano, 1/2 teaspoon minced garlic, and anise seed; blend until dough is just combined and pourable. Pour dough onto prepared baking sheet and use a spoon to spread dough into desired shape.
• Spray dough with olive oil cooking spray; top with chicken strips, tomato slices, spinach, mushroom, 1 teaspoon minced garlic, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes.
• Place baking sheet on the baking stone in the preheated oven and bake until chicken strips are cooked through, about 10 minutes.
• Top pizza with basil and cheese, close the oven door, and turn off the oven. Let pizza sit in the oven until cheese melts, about 5 minutes.
• Transfer pizza on the parchment paper directly to the baking stone, cut pizza into 8 slices, and space the slices about 1-inch apart on the parchment paper. Close the oven door and let pizza sit in the oven until crust crisps and moisture evaporates, about 5 minutes more.

THIN CRUST SPINACH AND FETA WHOLE WHEAT PIZZA

Steps:

• Prepare dough: Mix molasses and yeast into warm water (110-120°) and rest for 10 minutes to proof (alternately- skip this step and mix all ingredients together at once). Put dry ingredients in bowl of stand mixer and add and mix in wet ingredients with paddle attachment until combined. Change to dough hook and knead for 10 minutes on low to medium speed. (Alternately, mix all ingredients with spoon in large bowl, then knead by hand for 10 minutes). Let dough rest until doubled, about 45 minutes. While dough is rising, preheat oven to 475° with pizza stone on lowest rack position possible. Topping (mix and lest rest while dough is rising) Roughly chop spinach and add to large mixing bowl. Add remaining ingredients and mix well. Let rest and "marinate" while dough is rising. Pizza: Flour your counter surface, pull out dough onto surface and press into shape to match your pizza stone (round or rectangular) until dough is about 1/8 - 1/4" thick (do not punch down dough). Use fingertips to press out dough, keeping air bubbles in dough for a light crust. Sprinkle cornmeal or flour on pizza peel (or rimless baking sheet) and place dough on peel. Brush 2 t. olive oil on dough (optional). Bake in oven for about 3-4 minutes until partially cooked. Remove from oven and spread topping on dough, getting close to edges. Place back in oven and finish cooking (about 7-10 minutes). Remove from oven and let cool slightly on a rack (to keep crust from getting soggy). Cut into desired slices and enjoy!

SPINACH PIZZA CRUST

Steps:

• Preheat oven to 425 degrees.
• Blend spinach and mozzarella in a food processor.
• Add egg and blend.
• Spread on parchment paper and bake for 15 minutes. Edges should brown.
• Add your favorite sauce and toppings and broil until cheese melts.

PIZZA CRUST STUFFED SPINACH AND SAUSAGE ROLL

Steps:

• Set oven to 400 degrees.
• Prepare a large greased baking sheet or pizza stone.
• In a skillet cook the sausage meat in oil until well browned.
• Add in the onions, garlic and chopped mushrooms; cook for about 5-6 minutes; place in a large bowl and cool slightly.
• Add in the spinach, mozzarella cheese, Parmesan cheese and egg yolk, then season the mixture with salt and black pepper; mix to combine.
• Using a roller, roll one pizza crust into a 12 x 9-inch rectangle on a cutting board.
• Spoon HALF of the sausage/spinach mixture over the dough to within 1/2-inch of the edges, spreading out the mixture evenly.
• Starting with the longest side of rectangle, roll up jellyroll fashion, then press the seam together to seal.
• Repeat with the remaining dough and filling.
• Place the rolls seam-side down on a large pizza stone or greased baking sheet.
• Join the ends of the rolls to form a large ring, then pinch together to seal.
• Brush the dough with the egg white.
• Bake for about 25-30 minutes or until golden brown.
• Let stand for 10-15 minutes before serving.
• Warm pizza sauce and serve with each serving.