Spinach, feta and sun-dried tomato pesto pizza

    35 min

    I do not like red sauce but pizza is one of my favorite foods. So I came up with this good alternative to traditional red sauce pizza. It still has a light tomato taste.

    309 people made this

    Serves: 8 

    • 30g butter, melted
    • 1 tablespoon olive oil
    • 3 tablespoons minced garlic
    • 2 tablespoons sun-dried tomato pesto
    • 1 teaspoon dried basil leaves
    • 1 teaspoon dried oregano
    • 1 tablespoon grated Parmesan cheese
    • 1 unbaked pizza base
    • 1 tomato, sliced
    • 200g fresh spinach, torn
    • 1 red onion, sliced
    • 1 fresh green chilli, chopped
    • 150g feta cheese, crumbled

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven according to pizza base packet directions.
    2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza base.
    3. Arrange tomato, spinach, onion and chilli on pizza. Top with crumbled feta cheese.
    4. Bake according to pizza base package directions.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (226)


    This recipe was delicious! I didn't include the onions since my 5 year old doesn't like them, but she helped me make it from start to finish. The combination of flavors is excellent! The only small issue I had was that, because I used a regular tomato in addition to the fresh spinach, the pizza toppings were watery when I pulled it from the oven. This was remedied with a few paper towels. I think this would have been better had I used smaller, Roma tomatoes and if I had allowed the slices to sit for several minutes after being cut to let some of their juice drain. My husband & daughter loved it, as did I, and we will have it again soon!  -  04 Aug 2007  (Review from Allrecipes US | Canada)


    This pizza is to die for! I made a couple of changes: sauteed the onion first, used bagged spinach since that is what I had on hand, added sliced green olives and used fresh mozzarella (approx. 8oz) rather than feta. The "sauce" would be excellent as a dip for hot, crusty bread!! Thank you for this new and easy variation on the traditional pizza!  -  27 Feb 2007  (Review from Allrecipes US | Canada)


    My family has been enjoying homemade pizza every Saturday night for years. When I added this one to the tradition, even the 14 year old sceptic liked it! Now this pizza is a regular hit. My friend uses the sauce (the first 7 ingredients)on baked perogies and to make garlic bread. Delicious! Highly recommended!  -  29 Aug 2001  (Review from Allrecipes US | Canada)