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Goat Cheese, Onion, Spinach & Lemon Pizza

Name: Goat Cheese, Onion, Spinach & Lemon Pizza
Prep time: 20

(6 votes, average: 4.50 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

This Goat Cheese, Onion, Spinach & Lemon Pizza is a favorite at our classes. We use goat cheese on this pizza not only because it makes a great change from the more classic mozzarella,...

1 teaspoon olive oil
1 clove garlic, smashed
2 cups packed baby spinach, washed
1 tablespoon panko, or cornmeal
1 whole wheat pizza dough, or refrigerated or frozen pizza crust
½ cup marinara sauce, or Quick Tomato Sauce
¾ cup goat cheese
½ small onion, halved and thinly sliced
½ cup cherry or grape tomatoes, halved
1 tablespoon olive oil
Salt and pepper, to taste
Zest of half a lemon

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Nutrition Facts

Calories

370 cals

Fat

15 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

46 g

Sugar

3 g

Fiber

4 g

Protein

14 g

Sodium

798 mg

Directions

Preheat the oven to 500 degrees. Put 2 baking trays into the oven, or pizza stone if you have one.
In a medium sauté pan, over medium-high heat, add the 1 teaspoon of olive oil and clove of garlic. Cook until the garlic starts to brown and become fragrant. Remove the garlic and add the baby spinach along with 1 tablespoon of water. Let sit for 1 minute and then stir. Once the spinach has wilted, remove from pan and let drain. Once cool enough, squeeze out excess liquid.
If making personal pizza split the dough into 4 equal balls. Sprinkle panko or cornmeal onto a large sheet of parchment paper. Roll out the dough onto the parchment paper; press out dough into a 12x8-inch rectangle or to fit your pizza stone. Split into two balls if necessary.
Spread the tomato sauce evenly onto the dough. Dot the pizza with the goat cheese and top it with the drained spinach, onions, and grape tomatoes, cut sides up. Drizzle with olive oil and sprinkle with a little salt and pepper.
Using the parchment paper, slip the pizza onto the heated baking trays or pizza stone. Bake in the oven on the lowest rack for 10-15 minutes, or until the crust is golden and the cheese looks melted.
Using the parchment paper, slip the pizza onto a cutting board. Sprinkle with the lemon zest and cut into slices.

Chef Tips

Pizza toppings are good on many things, from pita breads to bagels! My friend John used to make delicious ‘pizza’ using Middle Eastern lavash flat bread that he found in the supermarket up the street from his New York City apartment. What I am trying to say is that you don’t need a pizza crust to make great pizza. Be bold and experiment – it will still be delicious!

Use the creamy goat cheese logs to make this pizza rather than the stronger ‘camembert’ like cheeses. They are easy to find in most markets, and any leftovers are yummy spread onto a bagel or a piece of toast instead of cream cheese.

Pre-rolled and par-baked crusts from your local market make for a quick pizza fix when you are in a hurry, or you can buy raw pizza dough from your favorite pizzeria or bakery to roll out yourself. Just ask them for it!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.