Spinach Blue Cheese Pizza

This Blue Cheese, Spinach, and Sun-Dried Tomato Pizza is anything but ordinary. With baby spinach, sun-dried tomatoes, garlic, blue cheese, Parmesan, and walnuts, this is gluten-free pizza at its best.

Course Main

Cuisine American

Keyword pizza

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 258kcal

Author Wendy Polisi

Ingredients

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

Instructions

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.

Nutrition