My new favorite homemade pizza is topped with caramelized onions, sautéed mushrooms, feta and baby spinach. Smothered in white sauce, this feta spinach pizza is a complete gourmet experience that’s easy to recreate at home!
This feta spinach pizza recipe is EXPLODING with so much flavor that my mouth is salivating as I type this. I am CRAVING another go at it right now (even though, I just got up from having lunch.)
I have always been a nontraditional pizza eater. Meaning I don’t really care for much meat on my pizza. Surprisingly, my last favorite pizza was a Korean BBQ Chicken Pizza  that topped my list for a while. That was until I tried today’s version.
Feta and sautéed baby spinach are a match made in heaven and when you pair it together with sweet caramelized onions and sautéed baby bella mushrooms, well then you’re just being all fancy. I personally love a good veggie pizza. There’s just something so flavor packed (and colorful!) about an all veggie pizza. Especially one that’s made with a white sauce and packed with not one, but two kinds of cheeses. The more variety of cheeses, the better the pizza!
It’s nothing too extensive that you just can’t handle. It’s as simple as sautéing the vegetables separately. To make the process as smooth as possible, just have your veggies ready to go and that way you can knock them out quickly and efficiently. The good news is that you can use the same pan to sauté the veggies! As in sauteé the spinach, remove. Sauté the mushrooms, remove. And finally the onions which we will need to caramelize. Just a quick wipe of the frying pan in between veggies works like a charm.
This feta spinach pizza has been on my mind for a while. I’ve been meaning to recreate a mediterranean pizza that I had some time back that was topped with roasted bell peppers, spinach, feta, and caramelized onions. I don’t think I need to tell you anymore about my obsession with feta cheese (!!). It’s slightly taking over my life and i’m kinda acting all sorts of cool about it. But It is MONEY in this pizza recipe.
Even Anees, who is notorious for his “meat lovers pizza”, loved it. I know i’m on to something good when I can make the meat lovers fall head over heels for a vegetarian friendly pizza. But what really makes this 1000% delicious is the white bechamel sauce that all the veggies rest on.
It’s simple, I promise. Just a little butter, a little flour, some warm milk, and a few tablespoons of parmesan cheese. Such an easy recipe for white sauce but the flavor is so so good.
I used my homemade pizza crust  for this feta spinach pizza recipe. I love how the crust is chewy, crispy, and slightly puffy. I use honey instead of sugar in the pizza dough, which helps give it that perfectly golden colored crust that just makes my heart sing. It’s truly the best homemade pizza crust recipe i’ve ever used!
I topped the pizza with a combination of mozzarella and feta for this recipe. And just a hint of parmesan cheese in the white sauce. I prefer a split between the mozzarella and the feta. If you aren’t a fan of feta, you can simply replace it with additional mozzarella or any other kind of cheese that you like. Let me know what you pair with mozzarella on this pizza, i’d love to know!
I love whipping up a couple different types of pizzas for our weekly pizza night and this little feta spinach pizza is going to stick around for a LONG time!
Now all you need is a little something fizzy and a good movie and you’re all set!
- 1/2 recipe homemade  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 (about 1/4 inch thick)
- 1/2 teaspoon sugar
- 1 tablespoon balsamic vinegar
- 2 tablespoons EACH: butter and all-purpose flour
- 1 tablespoon garlic, minced
- 3/4 cup + 2 tablespoons warm milk
- 3 tablespoons parmesan cheese
- 1 cup mozzarella cheese
- 1/2 cup feta cheese (see note)
- Heat a tablespoon of olive oil in a medium skillet over medium heat. Add the baby spinach and saute until just wilted. Transfer the spinach to a strainer and using the bottom of a glass, press out some of the excess liquid from the spinach, set aside.
- Add another tablespoon of olive oil to the same skillet and saute the mushrooms for 3-4 minutes or until they brown just barely. Season with a little salt and pepper, remove to a plate.
- Add the last tablespoon of olive oil to the skillet set over medium heat. Add the onions and season them with a small pinch of salt. Allow the onions to cook down for 10 minutes, stirring as necessary. Do not allow the onions to brown. Add the sugar and stir to coat evenly. Allow the onions to cook for another 10 minutes. When the onions have cooked down, add the balsamic vinegar and stir to combine, set aside.
- Position a rack in the center of the oven and preheat the oven to 475ºF. Flatten the pizza dough into a 12-inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce in instead of running over the sides. Transfer dough carefully to a parchment lined baking sheet. Let dough rest for 10-15 minutes.
- In a small saucepan, melt the butter and add the flour and garlic and allow to cook for 1-2 minutes. Do not let the flour brown. Continue to whisk as you add in the warm milk. Add the parmesan cheese, and a small pinch of nutmeg if desired. Season with salt and pepper to taste. When the sauce just barely reaches a boil, remove from heat.
- Top the prepared pizza dough with sauce, leaving the 'lip' sauceless. Sprinkle on three-quarters of the mozzarella cheese, followed by the mushrooms, spinach, and caramelized onions, and finish with the remaining mozzarella and feta cheese. Allow the pizza to bake for 10-15 minutes. You can turn the broiler on for the last minute of cooking if you'd like your edges and cheese to be a little browner.
- Feel free to replace the feta with additional mozzarella cheese. If you don't care for mushrooms or baby spinach, simply omit or increase the other veggies!