Spinach and Feta Pizza
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
About this dish
A par-baked crust and a garlic-infused olive oil base (not tomato) let the briny feta and wilted spinach take centre stage — the same approach used in the best Greek-style flatbreads.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Garlicfinely minced4 cloves
- Fresh baby spinach200 g
- Small red onionthinly sliced into half-moons1
- Lemonzested1
Dairy & Eggs
- Full-fat block feta cheesecrumbled into large chunks200 g
- Low-moisture mozzarellacoarsely grated125 g
Tins & Jars
- Pitted kalamata oliveshalved80 g
Dried Goods
- Strong white bread flourplus extra for dusting500 g
- Fast-action dried yeast7 g
- Caster sugar1 tsp
- Warm water320 ml
Spices & Seasonings
- Fine sea salt1 tsp
- Dried oregano1 tsp
- Chilli flakes1 tsp
- Flaky sea salt and black pepperto finish to taste
Oils & Condiments
- Olive oilplus extra for drizzling2 tbsp
- Extra-virgin olive oil4 tbsp
Utensils
- Large mixing bowl
- Baking steel or heavy baking sheet
- Wide frying pan
- Colander
- Small bowl
- Rolling pin
- Baking parchment
- Pastry brush
- Box grater
- Microplane or zester
- Chef's knife
- Chopping board
Method
Finely mince the garlic, thinly slice the red onion into half-moons, halve the kalamata olives, crumble the feta into large chunks, coarsely grate the mozzarella, and zest the lemon. Set everything aside.
Combine the flour, yeast, sugar, and fine sea salt in a large bowl. Add the warm water and 2 tbsp olive oil, then mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead firmly for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl and cover with cling film.
Leave the dough to prove at room temperature for 1–1.5 hours until doubled in size.
Place a large baking steel or heavy baking sheet on the top rack of the oven and preheat to 250°C (230°C fan / Gas 9) for at least 45 minutes.
Warm 1 tbsp extra-virgin olive oil in a wide frying pan over medium-high heat. Add the baby spinach in two batches and toss for 1–2 minutes per batch until just wilted. Transfer to a colander, press firmly with the back of a spoon, and squeeze out as much liquid as possible. Roughly chop and set aside.
Stir the minced garlic into the remaining 3 tbsp extra-virgin olive oil in a small bowl and set aside to infuse.
Punch down the proved dough and divide into two equal balls. On a lightly floured surface, stretch and roll each ball into a rough 30 cm round, as thin as you can manage without tearing.
Transfer one dough round to a sheet of baking parchment. Brush generously with half the garlic oil, leaving a 2 cm border. Scatter half the grated mozzarella across the base, then layer on half the wilted spinach, half the crumbled feta, half the olives, and half the red onion. Finish with half the dried oregano and chilli flakes.
Slide the pizza (still on its parchment) onto the preheated steel or sheet and bake for 10–12 minutes until the crust is deeply golden at the edges and the feta has taken on light brown spots.
Remove from the oven, immediately zest half the lemon over the top, drizzle with a little extra-virgin olive oil, and season with flaky sea salt and black pepper.
Repeat the topping, baking and finishing steps with the second dough round.