Ready in about 25 minutes, this quick vegetarian tomato pizza begins with an olive oil–brushed crust and is layered with thinly sliced garlic, fresh spinach, three cheeses, and ripe tomato slices for a simple, flavor-packed meal.
You Will Love This
- Break the routine. This vegetarian pizza is a welcome change from the usual takeout or pepperoni nights. It’s easy enough for weeknights, and letting kids assemble the pizza can make them more excited to eat it.
- Big flavor, minimal effort. A short ingredient list combines subtle garlic, tangy feta, juicy tomatoes and melty mozzarella on a crisp crust — simple ingredients that deliver satisfying flavor.
- Flexible and customizable. Swap kale for spinach, fontina for mozzarella, or sun-dried tomatoes for fresh. Use this as a blueprint to use up what’s in your fridge while keeping the same ratios for a reliably tasty result.
Instructions
Preheat the oven to 550°F (or the highest temperature your oven safely allows). Toss or roll the dough into a large circle. Lightly dust a sheet pan or pizza pan with cornmeal, then carefully transfer the crust to the pan. Use a fork to prick the crust all over to prevent large air bubbles.
Bake the crust for 3–5 minutes, until it just begins to turn golden. Remove and brush the surface with a tablespoon of olive oil.
Arrange the thinly sliced garlic in a single layer over the crust.
Scatter fresh baby spinach evenly on top.
Top with shredded mozzarella.
Arrange sliced tomatoes over the cheese.
Finish with grated Parmesan and crumbled feta, then sprinkle with dried oregano. Bake the pizza at 550°F for about 15 minutes, or until the crust is golden and the cheeses are melted and bubbly.
After baking, add a light sprinkle of kosher salt and an extra drizzle of olive oil if desired. Slice and serve warm.
Tips
- Par-bake the crust. Partially baking the dough before adding toppings ensures a crisp, non-soggy crust. This step helps the pizza remain crunchy even after the toppings release moisture.
- Substitutes for cornmeal. If you don’t have cornmeal, use parchment paper. If that’s unavailable, lightly spray the baking sheet or brush it with a thin film of olive oil.
- Season after baking. A pinch of salt added after the pizza comes out of the oven brightens every topping. A final drizzle of olive oil adds extra richness and aroma.
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Tomato Pizza with Spinach and Feta
This quick vegetarian pizza uses an olive oil base topped with sliced garlic, baby spinach, three cheeses and fresh tomato slices for a bright, satisfying pie that’s ready in about 25 minutes.
- Author: Kylie
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
Ingredients
- 1/2 recipe quick & easy pizza dough or no-knead pizza dough (or 1 lb. store-bought dough)
- Cornmeal for dusting the pan (or parchment)
- 1 tablespoon olive oil
- 1 clove garlic, thinly sliced
- 1 cup fresh baby spinach leaves
- 1 1/2 cups shredded mozzarella
- 1 large beefsteak tomato, sliced
- 1 roma tomato, sliced (optional)
- 2 tablespoons grated Parmesan
- 2 tablespoons crumbled feta
- 1/2 teaspoon dried oregano
- Kosher salt, to taste
Instructions
- Heat oven to 550°F (or the highest safe temperature).
- Toss or roll dough into a large circle.
- Dust a sheet pan or pizza pan with a thin layer of cornmeal (or use parchment).
- Transfer crust to the pan and poke holes all over with a fork.
- Par-bake for 3–5 minutes until the crust begins to brown.
- Brush crust with olive oil and layer sliced garlic, spinach, mozzarella, tomato slices, Parmesan, feta and oregano.
- Bake at 550°F for about 15 minutes until cheese is melted and crust is golden.
- Finish with a sprinkle of kosher salt and a drizzle of olive oil, slice, and enjoy.
Notes
Don’t skip the par-bake. Partially baking the crust prevents sogginess and keeps the base crisp after toppings are added.
If you don’t have cornmeal, use parchment paper or lightly oil the baking sheet.
Add salt after baking. A light pinch of kosher salt and a final drizzle of olive oil elevate the flavors and finish the pizza beautifully.