Comida Kraft
Recipe Box

Spinach-Garlic Pizza

Spinach-Garlic Pizza is rated 4.5 out of 5 by 36.
Prep Time
Total Time

6 servings

A pizza crust is brushed with garlic olive oil and topped with spinach, mozzarella, feta cheese, tomatoes and rosemary for a savory meatless entree.

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Mix oil and garlic in small microwaveable bowl. Microwave on HIGH 30 sec.
  • Place pizza crust on baking sheet; brush with oil mixture. Top with remaining ingredients.
  • Bake 10 to 12 min. or until cheese is melted and crust is golden brown.

Serving Suggestion

Serve with a crisp mixed green salad tossed with assorted cut-up vegetables and your favorite KRAFT Light Dressing.


Prepare using ATHENOS Crumbled Feta Cheese with Basil & Tomato or ATHENOS Traditional Crumbled Feta Cheese.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 290
Total fat 13g
Saturated fat 6g
Cholesterol 25mg
Sodium 670mg
Carbohydrate 29g
Dietary fiber 2g
Sugars 1g
Protein 15g
% Daily Value
Vitamin A 120 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I thought this recipe was okay. I thought this recipe was okay. I used whole wheat pizza crust and added some fresh mushrooms. The flavor combo is good but it was a little dry, as someone else had said. I did use low-fat mozzerella, so maybe that had something to do with it. I will try making again with reg. mozz. because it definitely has potential to be awsome!
Date published: 2006-03-30
Rated 4 out of 5 by from My kids actually ate this! My kids actually ate this! I think next time I will use my regular crust recipe instead of a prebaked and I will add some garlic salt. I also added some fresh mushrooms and all in all in was pretty good and not hard. The hardest part was getting the spinach good and dry but that's not too bad; it just takes a little time.
Date published: 2010-08-05
Rated 2 out of 5 by from Am I missing something here? Am I missing something here? I have made this twice now and both times, the pizza came out incredibly dry. I love the flavor combination, though. I did notice in the comments that someone mentioned alfredo sauce? It's not listed in the recipe. Can someone help as I would like to make this again. Thank you!
Date published: 2006-02-13
Rated 5 out of 5 by from This pizza is in a class by itself. This pizza is in a class by itself. I have never enjoyed a frozen pizza as much as the Spinach Garlic variety. It is smooth, rich, flavorful and consistent with the perfect blend of cheese, spinach, etc. I add whatever I feel necessary as I wish. Well done, Kraft, well done.
Date published: 2003-12-15
Rated 5 out of 5 by from WOW~.. WOW~.. this is soooo good! I prepared this last week... & my husband wants me to make it again tonight. It was great.. I added some things. Started with Alfredo sauce, & prepared chicken... it was delicous......It's a MUST TRY!!!
Date published: 2006-08-15
Rated 4 out of 5 by from This was a great and easy recipe! This was a great and easy recipe!! I used fresh spinach and Italian seasonings instead of the rosemary! It was great cold the next day too! I would use 2 tbl spoons of olive oil next time though because one wasn't enough!
Date published: 2003-11-17
Rated 4 out of 5 by from This has to be a classic combination! This has to be a classic combination! The pre-made pizza shell is a real time saver! This recipe will be made over & over again! Delicious. Suggestions: add pesto to oil, or chicken, or black olives.
Date published: 2002-02-26
Rated 5 out of 5 by from I have made this 4 times already for my boyfriend and I and he loves it. I have made this 4 times already for my boyfriend and I and he loves it. I don't use tomatoes though and instead i'll add broccoli... sooo good!
Date published: 2005-10-22
  • 2016-10-21T10:58CST
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