Spinach
VegetarianFresh spinach wilts into tender, iron-rich leaves that add a mild, earthy green flavor.
Baby spinach is a pizza classic that wilts quickly in the oven into soft, flavorful leaves with a mild, slightly mineral earthiness. Whether used raw as a base layer that wilts under the cheese or sauteed first for a more concentrated flavor, spinach adds nutrition and a beautiful green contrast.
Flavor Profile
Season: all year
Best Sauces
Pairs Well With
Pizzas with Spinach
Three Cheese Spinach
San Marzano Red Sauce
“A triple-cheese triumph where ricotta clouds float over garlicky spinach.”
Green Goddess
Classic Basil Pesto
“An all-green powerhouse loaded with artichokes, asparagus, spinach, and pesto.”
Vodka Artichoke Spinach
Vodka Cream Sauce
“Spinach artichoke dip, meet vodka sauce, meet pizza — it was meant to be.”
Spinach Artichoke Dip
White Garlic-Parmesan Cream Sauce
“Featuring Spinach, Artichoke, Roasted Garlic, and Parmesan over White Garlic Parmesan Cream sauce, this all-American pizza is a wholesome dream made for year-round enjoyment.”
Vodka Chicken & Spinach
Vodka Cream Sauce
“A timeless Vodka Cream-based pizza bringing together Chicken, Spinach, Roasted Garlic, and Parmesan for a carnivore-worthy masterpiece. Perfect for every season.”
Frequently Asked Questions
Should spinach go on pizza raw or cooked?
Both methods work. Raw baby spinach wilts under the cheese during baking for a fresh, tender result. Sauteing first removes excess moisture and concentrates the flavor for a more intense spinach presence.
How do you prevent spinach from making pizza watery?
If using raw spinach, layer it under the cheese so it wilts and moisture evaporates. If using cooked spinach, squeeze out all excess water before adding it to the pizza.