Creamy Spinach Mushroom Pizza

This Spinach and Mushroom Pizza is one of my absolute favorites. Every time I make it, I just want to eat the entire pizza because it’s delicious!

It’s perfect for lunch, dinner, or even a lazy weeknight when you don’t want to spend too much time in the kitchen. You can relax with a nice TV series and enjoy your meal.
The best part is that this pizza is really easy to make.

I use mushrooms, spinach, and a creamy white garlic sauce (the same recipe I’ve shared on my blog). Then, I top it off with mozzarella cheese, which turns out delicious every time.

This time, I added garlic and oregano seasoning to the pizza, and it made it even better!

The white sauce really shines, making everything come together perfectly—almost like a spinach and mushroom sandwich with a pizza twist. It’s so, so good!

I highly recommend white sauce for this pizza because the classic red tomato sauce won’t do justice to all the delicious flavors.

Trust me, once you try this pizza, you’ll want to make it again. So, without wasting any more time, let me share this amazing pizza recipe with you!

Ingredients

1. Pizza Dough: I used 250 grams of dough, which was perfect for a medium-sized pizza that serves about 2-3 people.

I used my quick 2-hour pizza dough recipe, perfect for busy nights when you need a fast meal. If you prefer a larger pizza or thinner crust, you can adjust that with the dough amount.

2. Mushrooms: I used about 5 to 6 button mushrooms, chopped into thicker slices. Since mushrooms shrink as they cook and release water, cutting them thick helps prevent them from burning or shrinking too much.

3. Spinach: Just a couple of tablespoons of spinach leaves. It’s best to keep it minimal because too much spinach can overpower the pizza. A little goes a long way!

4. Additional Toppings: Add veggies like onions, corn, or tomatoes.

However, since I didn’t have many ingredients on hand, I kept it simple with just spinach and mushrooms. The pizza still turned out amazing!

5. Mozzarella Cheese: This is important for any pizza. It gives that delicious stretch and holds all the toppings together.

I recommend using shredded mozzarella, but you can use a mozzarella blend if you prefer.

If you use fresh mozzarella, remember it has more water content, so you might want to use less garlic sauce(I’m against using fresh mozzarella for this recipe).

6. White Garlic Pizza Sauce: I’ve shared this recipe on my blog, and many people love it. It’s easy to make, and you can store it in the fridge for later use.

It’s milk-based, so it doesn’t make the dough soggy like tomato sauce can. Use a bit more than you would regular tomato sauce, but not too much—balance is key.

How to Make Spinach and Mushroom Pizza

1. Prepare the Dough: Roll the pizza dough to your desired size and thickness. You can use homemade or premade pizza dough.

2. Apply White Garlic Sauce: Generously spread the white garlic sauce across the base. Be careful not to overdo it, as a balanced layer enhances flavor without making the pizza soggy.

3. Add Mozzarella Cheese: Sprinkle a good amount of shredded mozzarella cheese on top of the sauce so that the water released from the toppings does not make the base soggy.

4. Add Toppings: Place your chopped mushrooms and spinach evenly across the pizza. Make sure the mushrooms are thickly sliced to prevent them from burning during cooking.

5. Secure Toppings with Cheese: Sprinkle a light layer of mozzarella over the toppings. This helps keep everything in place and ensures a cheesy finish.

6. Preheat the Oven: Preheat your convection oven to 200°C (392°F) for 10 minutes.

7. Bake the Pizza: Bake the pizza at 190°C (374°F) for 18-19 minutes. Keep an eye on the pizza, and if you need it more brown and crispy, cook it for a few more minutes. If it is a thin-crust pizza, do not cook for 15-16 minutes.

The below mushroom spinach pizza is a slightly different pizza as it uses the autolyse pizza dough recipe.

8. Serve and Enjoy: Take the pizza out of the oven, slice it, and enjoy!

Tips for Making the Perfect Spinach and Mushroom Pizza

1. Preheat Your Oven
Preheating your oven is the key to an evenly cooked pizza. I always preheat mine to 200°C (392°F) for 10 minutes before baking.

Without it, you’ll end up with a burnt top and an undercooked bottom—been there, done that!

If you’re in a rush, 10 minutes works perfectly for me. But if you want your pizza to cook faster, preheating for 20 minutes can help—keep an eye on the cooking time.

2. Get Creative with Toppings
I love the simple combo of spinach and mushrooms, but you can mix it up! Add onions, corn, sausages, or even bell peppers if you have them.

Just know that the more toppings you add, the less it’ll taste like a creamy spinach and mushroom pizza(which is okay).

Experiment and find your favorite combo—I’d love to hear about it in the comments!

3. Use Parchment Paper (It’s an Option)

I always line my tray with parchment paper when baking pizza. It stops the pizza from sticking and makes cleanup easy, especially when making several pizzas.

A quick trick I use is lightly greasing the parchment so the crust crisps up beautifully.

If you have pizza steel, skip the parchment paper and focus on preheating the steel for 20 minutes at the highest temperature. With the parchment paper, the base doesn’t get as crispy as the steel, so that is something to consider.

4. Experiment – The best part about making pizza at home is playing around with flavors.

I’ve tried so many combinations, but I keep coming back to spinach and mushrooms because they’re simple and delicious. Don’t be afraid to switch things up and discover what you love!