Spinach and Goat Cheese Pizza

So this weekend, I did what I typically do about once a month and that was to throw together some quick pizza dough. I had no clue as to what I was going to do with it, but I did know that if I asked the kids if they wanted pizza for dinner, they would immediately say yes. An enthusiastic yes at that. After all, pizza is one of the family favorites, and a reason why I make the dough.

Spinach and Goat Cheese Pizza

Sure, I do buy frozen pizzas for the kids, as one like pepperoni, while the other likes sausage, and the other likes cheese. I just find it a lot easier, and lot more enjoyable to show my kids that by making pizza dough, you can make your own creation. You do not have to be limited to the standards, and that we a bit of imagination, your pizza can be anything you want it to be.

So this past weekend, this is what it became. A mound of delicious pizza dough, which was made into a spinach and goat cheese pizza, while the remainder of the dough, was used for a deep-dish pizza. Both were truly delicious, and extremely easy to put together. If you are looking to break away from the traditional pizza toppings, try this one on for size.


  • 3 cups of spinach, cleaned
  • 1 tbsp of olive oil
  • Pinch of salt
  • Pinch of pepper
  • 1/2 lemon; zest and juice
  • Red onion, thinly sliced rings
  • 1 cup of goat cheese
  • Pizza dough
  • Pinch of fine corn meal

Begin by rolling out your dough to your desired thickness. I like mine a bit thin. Refer to the pizza dough recipe if you have questions. Next, heat a medium skillet on medium heat and add in the olive oil. Add the spinach and cook until it wilts. Remove this from the heat and add in the zest and juice of half of the lemon. Season with salt and pepper.

Preheat your pizza stone in the oven to 450 degrees. If you do not have a stone, use a large baking sheet. Once preheated, remove the stone/pan from the oven, and sprinkle the corn meal onto the stone. This helps the dough to be removed a lot easier. I have a pizza board that I sprinkle corn meal on instead, which helps me slide the dough and toppings onto the stone. Your call.

To make the pizza, sprinkle about half a cup of the goat cheese on the bottom of the dough. Sprinkle the spinach on top of the pizza dough, and then add the remaining cheese. Add your sliced onions to the top, and bake in your preheated oven for about 15-18 minutes, or until the edges are golden brown. Slice and serve.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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