Best Spinach Pizza Pie Recipes

SPINACH-FETA PIZZA SLAB PIE

Steps:

• Place spinach in a large pot over high heat; cover. Steam until just collapsed, about 3 minutes; transfer to a colander. When cool enough to handle, squeeze out excess water; roughly chop.
• Preheat oven to 425 degrees, with a rack in lower third. Brush a 9 1/2-by-13-inch rimmed baking sheet with oil. On a lightly floured work surface, roll out and stretch one piece of dough into a thin 10-by-13-inch rectangle. (If dough is springing back, let stand 5 minutes.) Transfer to prepared baking sheet. Arrange mozzarella over dough, leaving a 1-inch border. Top with spinach and sprinkle with feta. Season with salt and red-pepper flakes. Roll out and stretch remaining portion of dough into a 10-by-14-inch rectangle. Drape over filling. Pinch edges to seal; slash a few vents in top. Brush with egg wash; sprinkle with sesame seeds.
• Bake until golden brown all over and filling is bubbling through vents, 40 to 45 minutes. (Check color of bottom crust by lifting corner with a spatula.) Immediately slide pie off sheet onto a wire rack. Let cool completely. Before serving, cut into squares.

SPINACH PIZZA PIE

Steps:

• Remove pie crust pouches from box; leave at room temperature.
• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Add spinach; cook until all moisture has evaporated, about 2 minutes. Remove from heat and let cool.
• Combine ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, salt, and pepper in a bowl. Add cooled spinach mixture; mix topping well.
• Unfold a pie crust onto a nonstick baking sheet; press out fold lines with fingertips. Spread half the topping onto the crust, covering all but 1 inch of the edge. Fold the edge over the topping. Repeat unfolding, spreading, and folding the second crust. Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the 2 pies.
• Bake in the preheated oven until the crust is lightly browned and the topping is bubbly, about 20 minutes.

STUFFED SPINACH PIZZA PIE

Steps:

• 1. preheat oven to 450 degrees.
• 2. roll out your first crust to fit into a 9 inch cake pan leave about an inch of overhang.
• 3. put the tofu, garlic, Italian seasoning, fresh basil, fresh parsley, salt and pepper and 1/3 of the bag of veggie shredds cheese into the ninja or food processor and pulse till well blended.
• 4. put half the mixture into the bottom of the pizza shell and top with 1/3 of the bag of veggie shredds cheese. fill to the top with as much as you can with fresh spinach and top with fire roasted tomatoes. Now top with the second crust and seal edges by twisting and crimping together as you would a pie and cut 4 vents on top crust to let out steam. and repeat with the second pie.
• 5. bake both pies for about 25-30 minutes or until crust is a nice golden brown on top. remove from the oven and top with sauce and remaining 1/3 of the bag of veggie shredds. put back into the oven until cheese melts and gets bubbly on top.
• 6. let rest for 10 minutes before slicing into and serving. Enjoy!

SPINACH PIZZA PIE

Steps:

• Very lightly spray pam on pizza crust, or spread 1-2 teaspoons olive oil on crust.
• Spread the baby spinach leaves over the crust in a single layer, to within 1/2" of the edge.
• Spread the mushrooms on the spinach leaves.
• Sprinkle the onions over mushrooms and spinach.
• Spread the cheese over the vegetables.
• Sprinkle with oregano.
• Bake at 425 15-18 minutes, until cheese is bubbly and beginning to brown.

HAM, SPINACH & ARTICHOKE PIZZA PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Wash the spinach, place in a colander in the sink, then pour over a kettleful of boiling water, to wilt the leaves. Drain well, pressing out as much water as possible, then roughly chop.
• Make up the bread mix following pack instructions, then divide in half. Roll out one half to a round about 35cm, then transfer to an oiled baking sheet. Thinly spread with tomato sauce to within 2cm of the edge, then season with salt and pepper. Drain and dry the artichoke hearts if they come from a can or jar, then thickly slice. Scatter over the tomato sauce with the spinach, then space about 8 dollops of crème fraîche on top, covering each with half a slice of ham. Sprinkle with grated cheese.
• Roll out the other half of the dough to the same size as the first one. Brush the edges of the dough with water and cover the round of dough and vegetables, pressing the edges to seal them. Make a slit in the centre of the dough with the point of a knife, then bake for 25-30 mins until golden and crisp. Cut into wedges and serve with a green salad.
• To prepare ahead: Make up the pizza pie and freeze, uncooked, on the baking sheet, then remove and wrap in foil when firm. To cook, return to the baking sheet and leave to defrost for 2 hrs, then cook as above. If you prefer to freeze it ready-cooked, simply defrost and reheat in the oven for 10 mins.

PEPPER-JACK & SPINACH PIZZA PIE

Steps:

• Preheat oven to 425 degrees. Cook bacon in a large frying pan until crisp. Drain on paper towels.
• In a large bowl, thoroughly mix the bacon, spinach (drain well), cheese, and pepper. Brush pizza crust with olive oil. Spread the spinach mixture evenly on both crusts and sprinkle with Parmesan.
• Bake the pizzas on a pizza stone (crispier crust) or on two baking sheets until the cheese has melted, approximately 10 minutes.