Spinach & Goat Cheese Pesto Pizza

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Rating: 4.4/5 (5 votes cast)

Here is a personal favorite of mine (and Popeye’s).

It’s awesome in a pinch and way more nutritional than ordering a normal pizza – not to mention, it only takes 15-20 minutes to make, which is STILL faster than the beat up Civic dragging a blinking pizza sign could EVER get to your pad.

Nutritional Info: Makes 6 slices: 267 Calories, 13g Fat, 26g Carb, 11g Protein, per slice.

Cook Time:
20 min

1.25 lb. bag frozen spinach that has been thawed
5.5 oz. goat cheese (crumbled or in a block)
1/4 cup pesto sauce (Classico is great/cheap)
Refrigerated pizza crust (I used Boboli)

What You’ll Need:
1 baking sheet

Reference Photos:


  1. Preheat your oven to 450 degrees. If your spinach and your pizza crust haven’t been thawed already – thaw them now. Take the pizza crust, once thawed, and place it onto a baking sheet.
  2. Spread pesto onto the crust.
  3. Spread the thawed spinach liberally over the crust. You might not use the whole bag, just discard the rest.
  4. Crumble the goat cheese over the crust.
  5. Cook the pizza into the oven for about 12-15 minutes. It is more than the crust packaging will say. Just keep an eye on the crust and make sure it doesnt burn.
  6. Take out and let cool for a few minutes. Slice 6 ways and serve!

It makes 6 slices – but I generally eat half of the pizza. Don’t judge me!

Enjoy, dudes!

Spinach & Goat Cheese Pesto Pizza, 4.4 out of 5 based on 5 ratings

3 Responses to “Spinach & Goat Cheese Pesto Pizza”

  1. Linda Says...

    On March 10, 2010 at 7:14 pm

    This is the most ridiculously delicious pizza I’ve ever had. I’m drooling thinking about it.

  2. JB Says...

    On March 24, 2010 at 8:08 pm

    Super yum!! I halfsied the recipe and bought 2 8″ crusts, so i used one and will make another in a few days. I also added about 3/4 of a red pepper and some yellow squash slices. Perfecto! Can’t wait to make the other.

  3. Jimmy Says...

    On September 25, 2015 at 3:09 pm

    I can’t cook worth a damn and was frequently the laughing stock of our pot luck lunches at work. One boring Sunday afternoon I started googling around for some sort of recipee I could handle and stumbled upon this. Despite my lack of any culinary expertise, I was able to craft a delicious concoction that pleased the palettes of my harshest critics. Highly recommended recipee although I suggest using fresh spinach instead of frozen.

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