I've made quick work of this Feta Cheese & Spinach White Pizza so you can get dinner on the table fast. You won’t believe how easy it is—and honestly, you don’t need to! Just grab a few shortcuts from the grocery store, and you’ll have a hot and cheesy masterpiece ready before the delivery driver even leaves the parking lot.
This spinach and feta pizza makes the perfect easy weeknight dinner—no dough tossing or culinary degree required. Just bold flavors, creamy Alfredo sauce, and crispy, golden thin crust with none of the stress.
I was inspired to make this after falling head over heels for my new favorite pizza to get from Domino’s. I’d ordered it a few times but hadn’t really paid attention to what was actually on it (relatable, right?). So when I decided to recreate it at home, I was surprised to learn they use provolone, not the usual mozzarella cheese I expected!
And get this—they list one of the cheeses as parmesan asiago. Now that’s not even a thing at the grocery stores we shop at, so I just grabbed both and used a little of each. You can totally do the same, or just pick one if that’s what you’ve got. No wrong answers when cheese is involved.
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Ingredient Photo
See recipe card for exact amounts.
Ingredient Notes and Substitutions
- Pizza Crust: I use the shelf-stable kind you’ll find in the grocery aisle with the pizza sauce. No kneading, no waiting—just unwrap and go.
- Alfredo Sauce: We’ve got a favorite brand, but use whatever you like. Got time to make it homemade? Even better. But no judgment here—this is a shortcut-friendly zone.
- Cheese: Domino’s uses four cheeses: provolone, parmesan, asiago, and feta. I was surprised, too! Feel free to sub mozzarella cheese for the provolone, and use all parmesan cheese or all asiago if you don’t want to drop a small fortune at the cheese counter. I use the feta that comes crumbled and ready and shred the others fresh. You can totally use pre-shredded, although it won't melt as well.
- Onions: Yes, onions are on the Domino’s version—despite my husband swearing they aren’t. “There’s no onions on that pizza.” Uh… yes dear, there is. 😉
- Fresh Spinach: Domino’s lists “baby spinach,” but at my store, it was regular spinach or nothing. I picked through and used the smaller leaves, whether or not that actually matters is up to you!
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
1. Spread the sauce onto the pizza crust.
2. Add the onions, provolone, parmesan and asiago cheese, then top with spinach.
3. Sprinkle the feta cheese evenly over the spinach layer.
4. Bake right on the center rack of the oven for 10-12 minutes or until cheese is melted and beginning to brown. Place under the broiler for a couple of minutes (not too long!) to help the cheese turn golden brown in spots, if desired.
Frequently Asked Questions
Store in an airtight container in the fridge for up to 3 days.
Any kind will do, we like the roasted garlic parmesan flavor but an will work.
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Feta Cheese & Spinach White Pizza Recipe
Ingredients
- 1 pizza crust 12"
- ½ cup Alfredo sauce
- 2 tbsp finely chopped onion
- 1 cup shredded provolone cheese
- ¼ cup shredded parmesan cheese
- ¼ cup shredded asiago cheese
- ¼ cup spinach leaves
- ½ cup feta cheese crumbles
Instructions
- Preheat the oven to 425°.
- Spread the sauce onto the pizza crust.1 pizza crust, ½ cup Alfredo sauce
- Add the onions, provolone, parmesan and asiago cheese, then top with spinach.2 tablespoon finely chopped onion, 1 cup shredded provolone cheese, ¼ cup shredded parmesan cheese, ¼ cup shredded asiago cheese
- Sprinkle the feta cheese evenly over the spinach layer.¼ cup spinach leaves, ½ cup feta cheese crumbles
- Bake right on the center rack of the oven for 10-12 minutes or until cheese is melted and beginning to brown. Place under the broiler for a couple of minutes (not too long!) to help the cheese turn golden brown in spots, if desired.
Tips for success
Why do you include metric measurements?
While the U.S. still mostly uses cups and tablespoons, the rest of the world uses metric. I include both to make my recipes easier for everyone—no conversions needed! The metric amounts are calculated automatically and work great for everyday cooking. Since these recipes aren’t for baking (where exact weights really matter), a few grams one way or the other won’t hurt a thing.Just toggle to the metric version to view the measurements in grams, milliliters, and more!
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