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Spinach, feta and sun-dried tomato pesto pizza recipe

Spinach, feta and sun-dried tomato pesto pizza recipe

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  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Vegetarian pizza

I do not like red sauce but pizza is one of my favorite foods. It still has a light tomato taste.

309 people made this

IngredientsServes: 8

  • 30g butter, melted
  • 1 tablespoon olive oil
  • 3 tablespoons minced garlic
  • 2 tablespoons sun-dried tomato pesto
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano
  • 1 tablespoon grated Parmesan cheese
  • 1 unbaked pizza base
  • 1 tomato, sliced
  • 200g fresh spinach, torn
  • 1 red onion, sliced
  • 1 fresh green chilli, chopped
  • 150g feta cheese, crumbled

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat oven according to pizza base packet directions.
  2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza base.
  3. Arrange tomato, spinach, onion and chilli on pizza. Top with crumbled feta cheese.
  4. Bake according to pizza base package directions.

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Reviews & ratingsAverage global rating:(324)

Reviews in English (226)

by Jennifer Baker

This recipe was delicious! I didn't include the onions since my 5 year old doesn't like them, but she helped me make it from start to finish. The combination of flavors is excellent! The only small issue I had was that, because I used a regular tomato in addition to the fresh spinach, the pizza toppings were watery when I pulled it from the oven. This was remedied with a few paper towels. I think this would have been better had I used smaller, Roma tomatoes and if I had allowed the slices to sit for several minutes after being cut to let some of their juice drain. My husband & daughter loved it, as did I, and we will have it again soon!-04 Aug 2007

by ronda

This pizza is to die for! I made a couple of changes: sauteed the onion first, used bagged spinach since that is what I had on hand, added sliced green olives and used fresh mozzarella (approx. 8oz) rather than feta. The "sauce" would be excellent as a dip for hot, crusty bread!! Thank you for this new and easy variation on the traditional pizza!-27 Feb 2007


My family has been enjoying homemade pizza every Saturday night for years. When I added this one to the tradition, even the 14 year old sceptic liked it! Now this pizza is a regular hit.My friend uses the sauce (the first 7 ingredients)on baked perogies and to make garlic bread. Delicious! Highly recommended!-29 Aug 2001

Whole wheat pizza dough:
1 teaspoon yeast, active dry
cup water
½ teaspoon sugar
1 ¼ cups whole-wheat flour
or half whole wheat, half white flour
½ tablespoon olive oil
½ teaspoon salt
Garlicky olive oil:
3 tablespoons olive oil, extra-virgin
2 cloves garlic
1 teaspoon olive oil
or other vegetable oil
2 cloves garlic
or to taste, minced
1 bunch spinach
freshly washed and coarsely chopped
¼ cup cherry tomatoes
oven-dried, or sun-dried tomatoes
2 tablespoons black olives
¼ cup feta cheese
Whole wheat pizza dough:
5 ml yeast, active dry
79 ml water
2,5 ml sugar
296 ml whole-wheat flour
or half whole wheat, half white flour
7,5 ml olive oil
2,5 ml salt
Garlicky olive oil:
45 ml olive oil, extra-virgin
2 cloves garlic
5 ml olive oil
or other vegetable oil
2 cloves garlic
or to taste, minced
1 bunch spinach
freshly washed and coarsely chopped
59 ml cherry tomatoes
oven-dried, or sun-dried tomatoes
30 ml black olives
59 ml feta cheese

Step-by-step instructions

Step 1: Make the sun-dried tomato pesto. To answer your question, YES you can absolutely use store-bought if you don't want to make your own.

Step 2: Roll out the pizza dough. Flour a work surface and use a rolling pin or your hands to roll the dough out either into a circle or a rectangle, then transfer it to a pizza stone or large baking sheet.

Step 3: Add the pesto. Spread the pesto over the dough, then add the dried basil, red pepper flakes and sliced tomatoes. Bake the pizza for 8 minutes or so. While the pizza is baking, gather the other ingredients.

Step 4: Add remaining ingredients. Remove the pizza from the oven, then add the prosciutto, goat cheese, burrata cheese, and spinach, then bake the pizza for 7-10 more minutes or until the cheese has melted and the crust is golden brown.

Pesto Pizza with Sun-dried Tomatoes

Pesto and sun-dried tomatoes go together perfectly in this yummy pizza from A Cozy Kitchen.


  • 1 whole Pizza Dough, Homemade Or Store-bought
  • 1-½ cup Fresh Basil
  • 2 whole Garlic Cloves
  • ¾ cups Grated Parmesan
  • ¼ cups Pine Nuts
  • 3 Tablespoons Olive Oil
  • ¼ cups Sun-dried Tomatoes Packed In Oil, Julienned
  • 8 ounces, weight Fresh Mozzarella, Cubed


Roll out the pizza dough onto a pan. Set aside.

In a food processor, combine basil, garlic, parmesan, pine nuts, and a little salt and pepper. Blend together, and add oil slowly just until the mixture combines. Spread the pesto onto the pizza dough. Top with the cubed mozzarella and sun-dried tomatoes. Brush the edges of the crust with olive oil.

Bake at 400 degrees for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbly. Remove from the oven and try to stop yourself from eating it all in one sitting.

This recipe requires just 10 ingredients and 1 bowl to make and comes together in about 1 hour.

The reason I love this recipe so much is it’s like eating pizza but without all the bread and grains. That’s right, it’s grain-free!

It starts with socca batter infused with garlic and nutritional yeast for flavor (oregano is optional!). Baking powder provides a little rise, but not so much that the edges don’t get browned and a little crisp.

For toppings, we went with red onion, sun-dried tomatoes, vegan macadamia nut cheese, and vegan pesto. But really, whatever you have on hand will work!

We hope you LOVE this pizza! It’s:

Easy to make
& Uber satisfying

This pizza would make the perfect appetizer on Italian night or even the main event when paired with a green salad like this Loaded Kale Salad!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

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I love this recipe. I could not find sundried tomato pesto, so I used sundried tomato bruschetta. I don't know if there is a real difference, but everyone loved this including my 5 year old daughter who can be finicky. I will be adding this to my rotation. Thanks!

This was really good, BUT not really enough for a meal, I have a family of 4 and they were still hungry, my finicky 5 year old at 2 of them. Thats a plus when she eats what we eat. Made just as it was written, turned out delicious. Next time I will double the recipe, I have a hungry family. Thanks for the recipe.

This was really good. I expected it to taste "healthier," but instead it will be one of the recipes used for "Pizza Thursdays" at our house. I use fat free or low-fat feta (whichever is on sale) and make my own sun-dried tomato pesto from another recipe on this site (doesn't really matter what pesto you use as long as it's garlicky and tastes good). Highly recommend.

soooo good!! i devoured this for dinner tonight. i did make a few subtle changes, using regular pesto instead of sun-dried tomato, used a flatbread instead of pita, and mixed the mushrooms (gross!! :)) i also didn't drizzle with olive oil. it was amazing. i used fresh tomatoes from my garden and fresh spinach, and it just tasted so FRESH! and GOOD! what else is there to say? thanks! :)

Four stars for quick, easy and delicious! This was a great summer night meal. I used tortillas because I had them on hand. They crisped up nicely on the edges, but it would be good to cook them alone first to crisp the entire thing before adding the toppings. Thanks for sharing! UPDATE: I made these again using whole wheat Mediterranean flat bread and that was much better! This is good with goat cheese also and fresh basil. Yum! Love this.

Excellent! I didn't have mushrooms and used regular jarred pesto sauce instead of the tomato one. Also, no need to drizzle with oil, as the pesto already has olive oil in it. Very tasty. Served these with a grilled chicken sausage and fresh fruit. great meal!

This is sooo good! I havent been able to find peta bread so I have been using sourdough english muffins and they work really well. I have had trouble finding tomato pesto also so I have used tomato bruchetta and prego spaghetti sauce and both have worked out just as good. I also add goat cheese if I have it. This is a great quick lunch or dinner. Perfect to have kids make too!

Loved them! I had to use regular pesto and could only get onion pitas--bad day at the grocery store. We ate these for dinner and agreed they're a definite make again. There's room for a lot of experimentation, too. If you turn the pitas upside down, it makes a little bowl that helps to keep all the toppings in. Makes the crust crispy, too.

We didn't have roasted tomato pesto, so we substituted regular pesto for it, and added bottled roasted tomatoes and it still came out great. Excellent recipe and very easy to make.

ABSOLUTELY DELICIOUS! Never thought Iɽ be one of those reviewers who would say "if I could give this 10 stars, I would". but now I am. My only substitution was grilled chopped marinated chicken in place of the mushrooms. I used a whole wheat pita, fresh picked roma's and a sprinkling of shredded mozzarella after baking. I've made *hundreds* of recipes from this site and this is now my favorite. so far )

Spinach Pesto Pasta with Sun Dried Tomatoes

One of my new years resolutions is to cook a homemade meal more often. I know what you are probably thinking, ‘with a cooking blog, don’t you ALWAYS have a home cooked meal?!’… well, no actually lol! Sometimes, if I am baking desserts for the blog, I am so tired of cooking that by the time of dinner rolls around we opt for the simple options. Don’t get me wrong, my family definitely sees a great deal of home cooked meals, but I would like to frequent that a bit more.

Pasta dishes are so easy and, 9 times out of 10, my kids are more willing to try them and then proceed to devour them. I love sneaking in veggies when and where I can, and this one was especially fun to do!

We had this meal just before Christmas and we called it Christmas dinner because it is red and green. My kids got the biggest kick out of the theme and gobbled it right up… right along with the spinach and tomatoes )

If you are looking for a meal packed with flavor and awesome ingredients, but don’t want to spend all day in the kitchen- give this one a try! I absolutely love this meal!

Greek Chicken Pizza with Sun-Dried Tomato Pesto

I call this our “Tale of Two Pizzas” since we’ve got conflicting taste preferences at our house. I wanted to make our Greek Chicken Pizza which my husband and I absolutely love, but sixteen-year old Abigail, prefers a simple yet classic cheese and pepperoni. I’m not sharing that recipe because quite frankly, it’s not really a recipe at all. Spread pizza sauce over crust, top with cheese and pepperoni, then bake. That’s not really a recipe in my book. So battling pizza toppings often show up on pizza night.

The real show stopper is the Greek Chicken Pizza. We love the full bodied flavors of the sun-dried tomato pesto I spread over the crust. I top with fresh feta cheese, chopped red bell peppers, red onion, diced chicken and fresh oregano. This is baked to perfection then right before serving I toss spinach/arugula mix on top. Fresh, flavorful and a fun way to celebrate Friday night or any other reason that might be worth celebrating, like just being together as a family.

The Easy Whole Wheat Crust is such a no brainer that making homemade pizza is pretty much the norm at our house these days. I shared this crust a while back with the BBQ Chicken and Bacon Pizza. It combines whole wheat flour with all-purpose flour in a 1:1 ratio. Warm water with oil and honey are added to the flour mixture and I let my dough hook do its thing for three to four minutes, then let the dough sit for about ten minutes. Punch it down and roll it out. I’ve been using a pizza stone to bake our pizzas which creates a more evenly baked product. Love the pizza stone which you place in the oven before heating to 475 degrees. That’s a hot oven, but man does it do a great job of creating a soft, chewy crust we all love.

Sun-Dried Tomato Pesto

Pesto is pretty much the reason I own a food processor. I mean sure, I use it for a ton of different recipes, but making fresh pesto is usually the main reason I plug it in! After enjoying jars of fresh pesto for so many years (thanks food processor!), I felt a need to shake things up – and that’s where this truly mouthwatering sun-dried tomato pasta comes in. It’s a unique twist on the typical green pesto, but it still keeps things authentic and wonderfully Italian.

I should also mention that I’m a devote sun-dried tomato fan. When I scan the menu at any restaurant and see sun-dried tomatoes listed as a key ingredient for a dish, it’s usually what I end up ordering! If you love the bold flavor of sun-dried tomatoes as much as I do, then you’re going to obsess over this easy recipe since it’s bursting with that flavor. But don’t worry, it also sticks true to being a pesto with ingredients like toasted pine nuts, basil, and parmesan!

And don’t worry, as deliciously potent as the sun-dried tomato flavor is, it doesn’t overpower the other pesto ingredients at play. They all mix together to create one unforgettably mouthwatering condiment! You can use this pesto as a spread for bread, a topping for meat, or toss it with your favorite pasta. It’s also SO good when smeared onto a sandwich! However, I’ve found that the most fun I’ve had with a jar of sun-dried tomato pesto is handing it out as a gift to friends and neighbors. They always appreciate it and end up calling me for the recipe!

How to Make It

Pulse. Place the sun-dried tomatoes (removed from the oil), pine nuts, garlic, basil, parmesan, salt and pepper in the bowl of a food processor and pulse until all ingredients are roughly chopped.

Scrape. Using a rubber spatula, scrape down the sides of the bowl and replace the lid.

Stream. With the machine running on low, slowly stream in the olive oil and process until just combined but still kind of chunky.

Stir. Stir in 1 tablespoon of the reserved sun-dried tomato oil from the jar and transfer the pesto to an airtight container.

How long will sun-dried tomato pesto stay fresh?

In an airtight container in the refrigerator, this homemade pesto will stay fresh for about 7-10 days. That gives you plenty of time to use it deliciously! Honestly, mine’s usually all gone and I’m making a new batch by day 3. For the freshest results and cutest presentation, try keeping the pesto in a glass jar with a tight lid.

What other recipes can I use my extra sun-dried tomatoes in?

If you happen to have any extra sun-dried tomatoes on hand, don’t waste them! Use them deliciously with some of my favorite easy recipes. My favorite Mediterranean Veggie Sandwich calls for sun-dried tomatoes, and this pesto would actually be a tasty addition to it as well! And if you like how creative I got with the sun-dried tomatoes in this pesto recipe, then you’re going to love Spinach and Feta Turkey Burgers with Sun-Dried Tomato Tzatziki Sauce.

I bought a food processor – what else can I make with it?

MORE PESTO! Just kidding – kind of! Besides pesto, there are plenty of other recipes I use my food processor for! Strawberry Coconut Butter is one of my favorite summertime go-to spreads to make in my food processor. I also love making recipes like Cauliflower Rice and Homemade Oat Flour in there, too!

While I’ve got you daydreaming of pesto, here are a few more of my favorite recipes!

Pesto Pita Pizza with Spinach and Feta

The personal pizza recipe below features a medley of spinach, mushrooms, tomato with mozzarella and feta cheeses. It’s DIVINE and quite possibly my dream pita pizza combo.

No fresh spinach? No problem! If you have creamed spinach squirreled away in your freezer it makes a fantastic base! Frozen chopped spinach will work too simple squeeze it dry first and season to taste. Whichever route you take, Popeye is sure to be proud!

Want to mix things up? Feel free to use any of the toppings from the list above to customize your pizza!


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