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Smoked Mozzarella Spinach Pizza

This smoked mozzarella spinach pizza is loaded with flavor. Chewy crust, sautéed spinach with lots of garlic and lemon, smoked mozzarella and ricotta cheese. A dreamy white pizza!
5 from 6 votes
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  • 1 cup warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • flour and coarse cornmeal for dusting


  • 2 tablespoon unsalted butter
  • 1 sweet onion, thinly sliced
  • kosher salt and pepper
  • 4 garlic cloves, minced
  • 12 ounces fresh spinach
  • 2 tablespoons fresh lemon juice
  • 8 ounces smoked mozzarella cheese, freshly grated
  • ½ cup ricotta cheese
  • crushed red pepper flakes, for topping
  • fresh herbs or microgreens, like basil, for topping
  • finely grated parmesan cheese


  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
  • While the dough rises, heat the butter in a skillet over medium heat. Add the sliced onions with a big pinch of salt and pepper. Cook, string often, just until the onions begin to brown, about 20 minutes or so. Stir in the garlic.
  • Stir in the spinach and lemon juice. Stir often until the spinach wilts. Add another pinch of salt and pepper.
  • Preheat the oven to 450 degrees F. Sprinkle a bit of flour or cornmeal on a 10x15 inch baking sheet.
  • After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. For this recipe, I just rolled out the dough to fit a 10x15 baking sheet. Nothing specific, just rolled to fit!
  • Brush the dough with some olive oil - brush all over to the edges. Layer the sauteed spinach all over the crust. Top with the smoked mozzarella. Add the ricotta in dollops all over the pizza.
  • Place the pizza on the sheet in the oven for 15 to 20 minutes. Check on it after 15 minutes - if it’s not deeply golden and melty yet, give it another 5 minutes. Once golden and bubbly, remove it and let cool before slicing.
  • Sprinkle it all over with crushed red pepper, parmesan and some fresh herbs or microgreens. Slice and serve!

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