Spinach & Sun-Dried Tomato Stuffed Pizza Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
• STEP 3.Add spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool.
• STEP 4.In a bowl, combine the cooked spinach, sun-dried tomatoes, mozzarella cheese, and Parmesan cheese. Mix well.
• STEP 5.Roll out the pizza dough on a lightly floured surface into a rectangle shape.
• STEP 6.Spread the spinach and sun-dried tomato mixture evenly over half of the dough, leaving a border around the edges.
• STEP 7.Fold the other half of the dough over the filling and press the edges to seal.
• STEP 8.Transfer the stuffed pizza to the prepared baking sheet and brush the top with olive oil.
• STEP 9.Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
• STEP 10.Remove from the oven and let cool for a few minutes before slicing and serving.

Cooking Tips

• You can use fresh or frozen spinach for this recipe. If using frozen spinach, make sure to thaw and squeeze out any excess moisture before cooking.
• Feel free to add other toppings such as sliced olives, mushrooms, or bell peppers to customize your stuffed pizza.
• Serve the stuffed pizza with a side of marinara sauce for dipping, if desired.

Storage and Serving

• Leftover stuffed pizza can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pizza slices on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the stuffed pizza hot as a main dish or cut into smaller pieces for appetizers or party snacks.