White Pizza with Spinach and Lemon – What’s Gaby Cooking

I am an equal opportunity pizza consumer. I’ll eat it with red sauce, bbq sauce, no sauce, white sauce, olive oil… doesn’t matter to me so long as it has pizza crust and cheese! And this White Pizza with Spinach is the latest pizza creation to come out of the WGC kitchen and it’s special!

This White Pizza is loaded with 2 kinds of cheese, lots of garlic, enough of cook spinach so you can pretend you ’ re being the slightest bit goodly, a sprinkle of crimson pepper flakes and hera ’ s the kicker… LEMON ! ! bracing lemon juice on a pizza. Who would have thought, right ? Trust me… it ’ mho everything. It ’ s kind of like a spinach dip on top of a pizza crust. I ’ meter not mad at that one bit !
The gamboge gives the integral recipe a dose of brightness that you don ’ thymine normally get when chowing down on a pizza pie and it ’ s a game record changer ! Plus it actually makes the spinach glitter .
You ’ rhenium gon na need this one in your biography. And I can promise you won ’ t miss any red sauce with this White Pizza recipe .

Check out some of my other favorite pizzas here: 

White Pizza with Spinach, Red Chili and Lemon





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  • 1 pound pizza dough
  • 3 tablespoons olive vegetable oil
  • 4 cloves garlic finely chopped

    Read more: Who Invented Pizza?

  • 1 cup shredded mozzarella
  • 1 cup shredded fontina
  • 1 cup sautéed spinach recipe below
  • 1 cup artichoke hearts, drained and quartered
  • red pepper flakes to taste
  • 1 lemon zested and juice

Sautéed Spinach

  • 2 teaspoons vegetable oil
  • 1 Fresno chili pepper thinly sliced
  • 1 garlic clove thinly sliced
  • 10 ounces spinach 10 cups


  • In a large frying pan, heat oil over medium-high. Add chile and garlic, and cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing constantly, until wilted, 1 to 2 minutes. Season with salt and set aside in a colander to let as much liquid enfeeble off as potential .
  • Pre-heat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven .
  • Divide the pizza dough into 2 even pieces. Stretch each piece of boodle in a circular motion, then lay them both out on a flat surface and flatten out using a roll trap. If you have a pizza undress, sprinkle some flour on it and place the stretched out boodle on the peel .
  • Once your 2 pizza doughs are flat and ready to be cooked, Brush the olive oil over the pizza and sprinkle with garlic. Arrange the mozzarella, fontina and some sauteed spinach and artichokes and chili peppers on top. Season with salt and pepper.

  • Transfer the pizza into the oven and bake for 12-13 minutes until the crust is gold .
  • Remove pizza from the oven. Season with crimson pepper flakes, gamboge nip and some lemon juice, then slice and serve. Serve with extra lemon wedges .

Read more: Who Invented Pizza?

Tried this recipe ?tag @whatsgabycookin in your photos photograph by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What ’ s Gaby Cooking