Garlicky Spinach and Goat Cheese Pizza

Total Time
22 min
9 min
13 min
Spinach sautéed in garlic and oil makes a flavorful topping for this pizza and pair perfectly with the chopped roma tomatoes and goat cheese. Mascarapone cheese also makes a nice substitute for the goat cheese. The two extra servings of this pizza make a great addition to lunch boxes. Wrap and refrigerate the leftover pizza wedges for up to three days. They’re great cold, but if you get a chance, you can warm them in a toaster-oven for a few minutes.


Olive oil

1 tsp


2 medium clove(s), minced

Fresh spinach

3 cup(s), baby leaves

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Frozen pizza crust dough

5 oz, prebaked thin

Plum tomato(es)

1 medium, chopped

Hard-type goat cheese

2 oz, or any type

Fresh oregano

1 Tbsp, chopped, or 1 teaspoon dried


  1. Preheat the oven to 450°F.
  2. Heat the oil in a small nonstick skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the spinach, salt, and pepper. Cook, stirring occasionally, until the spinach begins to wilt, about 2 minutes. Remove from the heat and spread over the pizza crust. Sprinkle with the tomato, goat cheese, and oregano.
  3. Bake until the topping is hot and the cheese just begins to melt, about 10 minutes. Cool slightly and cut into 4 wedges. Yields 1/4 of pizza per serving.