This Spinach Blue Cheese Pizza is anything but ordinary. With baby spinach, sun-dried tomatoes, garlic, blue cheese, parmesan, and walnuts this flavorful vegetarian pizza is a fun twist on a classic. The perfect way to liven up pizza night.
Classic pizza is fantastic, but sometimes it is fun to mix things up.
When I am craving something different, this Spinach Blue Cheese Pizza is perfect!
Here, we skip the traditional pizza sauce and mozzarella cheese and instead go for a white pizza with blue cheese, sun-dried tomatoes, spinach, garlic, and pine nuts.
Give it a try, and I think you will agree - this is one worth repeating!
Ingredients for Making Blue Cheese Pizza
Pizza Dough: I use gluten-free for myself and regular pizza dough for the family. Use whatever works for you! You can make your own or buy it.
Spinach: I used fresh spinach, but you could use frozen spinach if you like. Just make sure it is thawed and well-drained.
Sun-Dried Tomatoes: I used dehydrated sun-dried tomatoes, not the kind packed in oil. If you want to use oil-packed, just make sure you drain out as much oil as possible.
Garlic: I love garlic, but if it isn’t your thing, feel free to omit it.
Blue Cheese: I find that buying a block of blue cheese and crumbling it yields the best flavor, but feel free to use pre-crumbled if you are short on time.
Walnuts: This unexpected ingredient adds an addictive pop of texture. To mix things up, try using pine nuts.
Parmesan: I buy a block and grate my own for the best flavor, but use any kind you like.
Basil: Fresh basil adds a final pop of flavor.
Tips & Tricks
- Feel free to mix up your blue cheese pizza toppings! You don’t have to use blue cheese at all. Give gorgonzola cheese or feta cheese a try.
- If you decide to brush the crust with oil before baking it, I do not recommend using extra virgin olive oil. Use a heat-safe oil like avocado oil.
- I like a pizza stone for the best results, but you can use a baking sheet or pizza pan if you do not have one.
Tools Needed to Make This Sun-Dried Tomato Pizza Recipe
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- Pizza Stone
- Pizza Peel
- Rolling Pin
- Pizza Cutter
You can make the pizza up to 12 hours in advance and cook just before serving.
Leftovers will keep for up to four days covered in the refrigerator.
You can freeze leftover slices of pizza for up to three months.
More Pizza Recipes to Try
- This Sausage and Roasted Garlic Pizza has manchego and red onions. It is so full of flavor and always a hit!
- Looking to keep things low carb? Give this Cauliflower Pizza Crust a try.
- California Club Pizza is one I turn to again and again! It is like a salad and a pizza all in one!
- This Tomato Feta Pizza is loaded with flavors that will have your taste buds doing a happy dance.
Spinach Blue Cheese Pizza
- 1 lb pizza dough gluten-free
- ½ tablespoon olive oil
- 5 ounces baby spinach
- 1 cup rehydrated sun-dried tomatoes chopped
- 3 cloves garlic sliced thin
- ½ cup crumbled blue cheese
- ¼ cup chopped walnuts
- 1 ounce grated Parmesan cheese
- 2 tablespoons fresh basil sliced thin
- Place a pizza stone on the bottom rack of your oven and preheat it to 425° F. Roll out the pizza dough on a lightly floured (gluten-free) surface to desired thickness.
- Transfer crust to the pizza stone using a pizza peel and bake for 5 minutes. Remove from oven.
- Increase oven temperature to 500° F.
- Meanwhile, heat oil in a large skillet over medium heat.
- Sauté the spinach until the spinach leaves are wilted. Remove from pan and drain, pressing to remove excess moisture.
- Scatter the spinach, sun-dried tomatoes, blue cheese, garlic, walnuts, and parmesan on crust.
- Using a pizza peel, place the pizza in the preheated oven. Bake for 10 to 12 minutes.
- Sprinkle with basil and serve warm.
This post was originally published June 2016. It was updated June 2021.