Experience the joy of making this delicious Spinach, Feta & Pine Nut Pizza from scratch. Featuring a homemade, slightly sweet crust topped with fresh spinach, tangy feta, and beautifully toasted pine nuts, it’s perfect for a savory meal or a delightful appetizer.

For the Pizza Dough:

• 3/4 cup warm water (105-115°F / 40-46°C)
• 1 1/2 tsp. active dry yeast (one standard packet)
• 1 Tbsp. extra-virgin olive oil, plus more for coating bowl
• 1 tsp. honey (for a hint of sweetness and to aid yeast activation)
• 1 tsp. salt
• 1 tsp. Italian seasoning (optional, for an extra flavor boost in the crust)
• 1 1/2 cup all-purpose flour, plus additional for dusting

For the Toppings:

• 4-5 cups fresh spinach, washed and thoroughly drained (approximately 5-6 oz)
• 1/2 cup feta cheese, crumbled (adjust quantity to your taste)
• 1/4 cup pine nuts (or more, if desired, for extra crunch and flavor)
• 1/2 medium red onion, very thinly sliced (optional, but highly recommended for mild sharpness)
• 1 Tbsp. olive oil (for brushing the pizza crust)
• 1 Tbsp. fresh basil, finely chopped (optional, for garnish after baking)

Instructions

1. Prepare the Dough (Bread Machine Method): Accurately measure and place all pizza dough ingredients into your bread machine pan in the order recommended by your specific manufacturer (typically liquids first, followed by dry ingredients, with the yeast added last). Select the “Dough” cycle on your machine and initiate the process. Once the cycle is completed (which usually takes between 1.5 to 2 hours), carefully remove the perfectly kneaded and risen dough from the machine’s pan.
2. Prepare the Dough (By Hand Method): In a spacious mixing bowl, pour the warm water (ensure it’s not too hot, or it will kill the yeast) and evenly sprinkle the active dry yeast over the water. Stir gently for a few seconds to ensure the yeast begins to dissolve, then let it stand undisturbed for approximately 10 minutes. During this time, the mixture should become foamy, indicating that the yeast is active and ready. Next, stir in the 1 tablespoon of extra-virgin olive oil, salt, honey, and the optional Italian seasoning. Gradually incorporate the all-purpose flour, mixing with a sturdy spoon or a flexible spatula until a shaggy, cohesive, and slightly sticky dough mass forms. Transfer the dough onto a generously floured work surface. Knead the dough vigorously for about 5-7 minutes until it transforms into a smooth, elastic ball. Add just enough additional flour during kneading to prevent excessive sticking, but aim to keep the dough soft and slightly tacky. Form the kneaded dough into a neat ball, place it into a large, clean bowl that has been lightly coated with olive oil, and turn the dough over once to ensure all surfaces are oiled. Cover the bowl securely with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free environment until it has nearly doubled in volume, a process that typically requires about 1.5 to 2 hours. Once risen, gently punch the dough down to release the accumulated air, reshape it into a ball, and return it to the bowl. Cover again and permit it to rise for a second time until doubled, which usually takes another 1 to 1.5 hours. This double-rise technique significantly enhances the dough’s flavor and overall texture.
3. Preheat Oven and Prepare Baking Surface: While your pizza dough is completing its final rise (or once it’s fully prepared), preheat your oven to a high temperature of 450°F (230°C). If you plan to use a pizza stone, place it into the cold oven before preheating to allow it to heat up gradually and thoroughly. Alternatively, prepare a standard baking sheet or a dedicated pizza pan by lightly flouring it or dusting it with a thin layer of cornmeal to act as a non-stick barrier.
4. Roll Out Dough and Assemble Toppings: On a lightly floured surface, gently roll or stretch your well-risen pizza dough into your desired shape and thickness. A common size is a 12-14 inch circle, or you can opt for a rectangular shape to fit a baking sheet. Carefully transfer the shaped dough to your prepared baking surface (baking sheet or pizza peel). Using a pastry brush or the back of a spoon, lightly brush the entire surface of the dough with 1 tablespoon of olive oil. Evenly distribute the fresh, thoroughly drained spinach over the olive oil-brushed crust. Next, scatter the crumbled feta cheese across the spinach. Finally, sprinkle the pine nuts generously over the other toppings. If you are using sliced red onion, arrange the thin slices over the pizza at this stage.
5. Bake the Pizza to Perfection: Carefully transfer the assembled pizza into the preheated oven. Bake for approximately 10-15 minutes. The exact baking time may vary based on your oven and desired crust crispness, so observe closely. The pizza is ready when the crust achieves a beautiful golden-brown color, the feta cheese is bubbling and just beginning to brown around the edges, and the pine nuts are visibly toasted to a light golden hue. During the final few minutes of baking, keep a vigilant eye on the pizza to prevent over-browning of the crust or pine nuts.
6. Cool and Serve: Once baked to perfection, carefully remove the hot pizza from the oven. Transfer it to a wire rack and allow it to cool for about 5 minutes before attempting to slice. This brief cooling period is crucial as it allows the cheese to set properly and prevents the toppings from sliding off when cut. If desired, and for an extra layer of freshness and color, sprinkle the finely chopped fresh basil over the pizza just before serving. Serve your delicious Spinach, Feta & Pine Nut Pizza hot, either as a satisfying main dish or cut into smaller, elegant pieces for a delightful appetizer.

Dough Shortcut: For those days when time is truly of the essence, you can certainly use a high-quality store-bought pizza dough (fresh from the bakery section or thawed from frozen) as a convenient shortcut. Just ensure it reaches room temperature before you attempt to roll it out.

Spinach Preparation is Key: Fresh spinach contains a considerable amount of water. To avoid a soggy pizza base, it is absolutely essential to wash and thoroughly drain your spinach. After washing, you can pat it dry with paper towels. For an extra precaution against moisture, some prefer to lightly sauté the spinach in a dry pan for a minute or two before topping the pizza, though it will naturally wilt significantly during the baking process.

Choosing Your Feta: For the most authentic flavor and best texture, opt for a good quality block of feta cheese (preferably packed in brine) and crumble it yourself. Pre-crumbled feta can sometimes be drier and lack the same creamy texture and robust flavor.

Enhancing Pine Nut Flavor: While pine nuts toast beautifully on the pizza during baking, for an even deeper, more pronounced nutty flavor, you can lightly toast them in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, before sprinkling them onto your pizza.

Customization and Variations: This recipe serves as a wonderful foundation for culinary creativity. Feel free to incorporate other complementary ingredients such as sun-dried tomatoes (drained and chopped), Kalamata olives (pitted and sliced), or a sprinkle of freshly grated Parmesan or mozzarella cheese for an additional layer of flavor. A drizzle of balsamic glaze or a sprinkle of red pepper flakes after baking can also add a wonderful finishing touch!

Original pizza crust-making instructions adapted from Love and Olive Oil.