Italian Spinach Pizza

Dawne Gibbs Recipe

By Dawne Gibbs beauty1960

30 Min
35 Min

Every Sunday, when we had company, my mother would whip this pizza together within minutes. My sisters and I would sit and watch, sometimes not so patiently, for it to come out of the oven. She would make a slightly different version of it every time but it always started with spinach. Such wonderful memories and tasty recipes past down for all of us.

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Blue Ribbon Recipe

Notes from the Test Kitchen:
Perfect for a hearty appetizer or a main dish! The hot Italian sausage adds a zip without being too hot... Simply yummy.


1 lb
frozen bread dough - thawed
2 box
frozen chopped spinach
1 pkg
sliced provolone cheese
1 1/2 c
mozzarella cheese, shredded
1 lb
hot italian sausage - bulk
1/4 tsp
garlic powder, italian seasoning, black pepper
1/2 tsp
onionpowder, salt
1/4 c
grated parmesan cheese
2 medium
plum tomatoes - optional
olive oil
basil & grated parmesan on top

Directions Step-By-Step

Cut dough in half then roll out into a rectangle. Place on cookie sheet rubbed with olive oil until ready to fill. Pre-heat oven to 400.
In a large skillet brown sausage. When sausage is cooked put a Tble Olive oil in pan and saute drained spinach. Add seasoning except for Basil If you want Tomatoes in your recipe add them now.
Divide Provolone cheese side by side on lower half of dough (long way). Divide spinach mixture between the dough on top of provolone. Spinkle with grated cheese and mozzarella. Fold other half of dough over filling and press to seal edges.
Rub top of dough with Olive oil and sprinkle with Basil and grated paresan cheese. Bake until dough is golden brown, about 30-40 min. Let sit 5-10 minutes before slicing. Cut in 2 inch slices short way. Enjoy.

About this Recipe

Course/Dish: Other Appetizers, Pork, Pizza
Main Ingredient: Vegetable
Regional Style: Italian

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Kitchen Crew JustaPinch
Mar 16, 2011
Janet awarded this recipe a Blue Ribbon!

Perfect for a hearty appetizer or a main dish! The hot Italian sausage adds a zip without being too hot... Simply yummy.
Mar 16, 2011 - Kitchen Crew shared a photo of this recipe. View photo
Grace Larson Gaplars
Mar 16, 2011
I take some of these recipes from Just a Pinch up to NJ to visit my daughter and try them out up there. I know they will love this one, it sounds as good as the Antipasto Squarees by Gail Herbest.
Dawne Gibbs beauty1960
Mar 17, 2011
I am so thrilled that the kitchen crew enjoyed my recipe and it earned me my first blue ribbon. Grace I hope you and your daughter love it as much as my family does.
Helene Mulvihill WeBakeinTX
Mar 18, 2011
Way to go on your ribbon Dawne :-) This looks delicious!
Mar 18, 2011 - Helene Mulvihill shared this recipe with discussion group: Eat Your Vegetables!
Mar 18, 2011 - Helene Mulvihill shared this recipe with discussion group: Italian Cooking
Susan Larson STL
Mar 18, 2011
This is more like a stuffed bread than a pizza, but can't wait to try it. Looks like it will be a great appetizer sliced into small slices.
Judith Hannemann artemis2854
Mar 21, 2011
This looks so delicious, but I have to say I find the directions a little confusing. For instance, what do you do with the other half of the bread dough, or do you just repeat the process on the remaining half of the bread dough. I don't quite understand what you mean about the placement of the provolone cheese & sausage. I'm trying to visualize this but can't. If someone has a picture, that would be very helpful. Thanks.
Heather Ervin hervin02
Mar 21, 2011
I'm with you, Judith: confused! At step 3, I don't understand the placement - "lower half" and "long way"?? I did get that "Fold other half of dough" is referring to the half of the dough loaf that you'd cut off in step one. Step-by-step pics would indeed be helpful here. Otherwise, I'd say the recipe sounds wonderful!
Sheri Laing slaing
Mar 21, 2011
Oh my Gosh, this looks so good. My mouth is watering just looking at the picture. I will be trying this one for sure! Yummo!
Connie "Kiyu" Guerrero conchik
Mar 21, 2011
Congratulations, Dawn! I just love Italian food.
Dawne Gibbs beauty1960
Mar 21, 2011
Hi Judith and Heather. I'm sorry, I guess the directions can be a little confusing. By dividing the dough in half your are making 2 seperate loaves and dividing the ingredients between the 2. The other half of the dough your working with is folded over the filling and sealed. So it's like a very large calzone. My mother always called it spinach pizza so that's what my family continues to refer to it as. I hope this makes it a bit clearer. Next time I make it I will take step by step pictures so that everyone is able to follow along with ease. Hope you all find it as yummy as my family does.
Wendy Rusch snooksk9
Mar 22, 2011
Congratulations on your ribbon Dawne!!!
Cindy Strunk kygirl65
Mar 23, 2011
This looks so delicious cant wait to try this receipe either! there are so many great receipes on here its mind boggling. lol