Description
A rich and flavorful vegetarian pizza topped with creamy garlic white sauce, caramelized onions, sautéed spinach, mushrooms, mozzarella, and tangy feta cheese. This homemade pizza delivers a perfect balance of savory, creamy, and slightly sweet flavors.
Ingredients
1/2 recipe homemade pizza dough or 1 store-bought pizza dough
3 tablespoons olive oil
6 ounces fresh baby spinach
4 ounces baby bella mushrooms, sliced
1 medium red onion, thinly sliced
1/2 teaspoon sugar
1 tablespoon balsamic vinegar
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon garlic, minced
3/4 cup + 2 tablespoons warm milk
3 tablespoons parmesan cheese
1 cup mozzarella cheese, shredded
1/2 cup feta cheese, crumbled
Salt to taste
Black pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add spinach and sauté until just wilted. Transfer to a strainer and press out excess liquid. Set aside.
- Add another tablespoon of olive oil to the skillet and cook the sliced mushrooms for 3 to 4 minutes until lightly browned. Season with salt and black pepper, then remove and set aside.
- Add the remaining tablespoon of olive oil to the skillet and cook the sliced onions with a small pinch of salt for about 10 minutes, stirring occasionally, until softened.
- Stir in the sugar and continue cooking for another 10 minutes until the onions become lightly caramelized. Mix in the balsamic vinegar and set aside.
- Preheat the oven to 475°F (245°C). Stretch the pizza dough into a 12-inch circle and form a slightly raised rim. Place it on a parchment-lined baking sheet and let it rest for 10 to 15 minutes.
- To prepare the white sauce, melt butter in a saucepan over medium heat. Add the flour and minced garlic and whisk for 1 to 2 minutes without browning.
- Gradually whisk in the warm milk and cook while stirring until the sauce thickens. Stir in parmesan cheese, salt, and black pepper, then remove from heat once it begins to lightly bubble.
- Spread the white sauce over the pizza dough while leaving the outer rim uncovered. Sprinkle about three-quarters of the mozzarella cheese over the sauce.
- Evenly distribute the mushrooms, spinach, and caramelized onions over the pizza. Top with the remaining mozzarella and the crumbled feta cheese.
- Bake for 10 to 15 minutes until the crust is golden and the cheese melts. Broil for the final minute if desired for extra browning. Slice and serve.
Notes
Sprinkle crushed red pepper flakes before baking for a gentle spicy kick.
Roasted garlic or artichoke hearts can be added for extra flavor.
Provolone or fontina cheese can replace part of the mozzarella for a deeper cheesy taste.
Store leftover slices in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat to crisp the crust or in the oven at 350°F (175°C) for 8 to 10 minutes.
If using frozen spinach, thaw completely and squeeze out excess liquid to prevent a soggy pizza.
This recipe can be made gluten-free by using gluten-free pizza dough and gluten-free flour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/4 pizza)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 38 mg
