Red White and Spinach Pizza


by: Clean & Green Nutrition

I love the freshness of the sauces with the bright green spinach. The provolone/mozzarella cheese adds a smoky flavor while still keeping the creamy cheesy goodness of mozzarella. I’m sure you’ll love this as much as we did :D


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serves: 12

1 cup baby spinach

1 cup provolone/mozzarella blend, grated

1/2 cup parmesan cheese, shredded

pizza dough

red sauce

white sauce

Pizza Dough

1 cup warm water (100° to 110°)

10 ounces bread flour (2 cups )

1 package dry yeast (about 2 1/4 teaspoons)

1 tbsp olive oil

1/2 tsp kosher salt

Red Sauce

2 tbsp olive oil

4 cloves garlic pressed

1 can (28-ounce) San Marzano tomatoes

1/2 tsp kosher salt

1/2 tsp dried oregano

White Sauce

1/4 cup Ricotta cheese

1/4 cup plain Greek Yogurt

4 cloves garlic roasted and mashed

Nutrition Facts
Red White and Spinach Pizza

Servings Per Recipe: 12

Amount per Serving

Calories: 187

  • Total Fat: 8.4 g
  •     Saturated Fat: 3.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 12.8 mg
  • Sodium: 383 mg
  • Total Carbs: 19.5 g
  •     Dietary Fiber: 1 g
  •     Sugars: 0.7 g
  • Protein: 8.5 g

how is this calculated?

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1.  Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour, salt and yeast to large bowl. Add olive oil to one side of bowl. Slowly add in water and stir with wooden spoon to combine.

2.  Once dough comes together, place on lightly floured counter and knead to form soft elastic dough. Place dough in large bowl lightly coated with olive oil. Gently roll dough around bowl to coat. Cover and let rise for 1 hour or until doubled in size.

3.  Place a pizza stone on middle rack. Preheat oven to 500°. Preheat the pizza stone for 30 minutes before baking dough.

4.  Remove hot stone from oven. Lightly dust with cornmeal.

5.  Press or roll dough out to a rectangle on a lightly floured counter-top. Carefully place dough on hot stone.

6.  Spread white sauce evenly over dough, leaving 1/2 inch border. Top with red pizza sauce, do not too much juice or pizza will be soggy. Arrange spinach leaves evenly over pizza. Top with grated provolone cheese and parmesan cheese evenly over pizza.

7.  Bake for 11 minutes or until the crust is browned.

8.  Cut pizza into 12 pieces, and serve.

9.  [Red Sauce]

10.  In a medium saucepan heat olive oil over medium heat. Add garlic to pan cook just until fragrant. Take care not to burn. Using a slotted spoon, scoop tomatoes out of can and place in pan, reserving juices. Crush tomatoes with the back of spoon or a masher. Add juice, salt, and oregano to the pan and bring to a boil. Reduce heat, and simmer 30 minutes or until thickened.

11.  [White Sauce]

12.  Mix ingredients in small bowl and set aside.

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Sounds delicious to me