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Why I Love This Sausage, Pesto & Spinach Pizza Recipe
Now that you have my favorite and quick pizza crust recipe, you may as well know my go-to pizza toppings. As a kid, I loved experimenting with pizzas. This is one of my creations that stuck. Friends and family always ask for the sausage, pesto, and spinach pizza, and I easily oblige because I love it too. This is exactly why pizza is so much fun: you can create what you love. I admit I lean towards topping-heavy pizzas, and this sturdy crust lends well to a lot of toppings.
I love these flavors and cannot wait to hear what you all think! It feels like I’m having you all over for a pizza party!
Follow These Tips
Serving & Storage
To serve – Serve hot, right out of the oven once the crust is golden and the cheese is bubbly. Let it sit 3 to 5 minutes so the cheese settles, then slice and serve. A simple green salad or roasted vegetables on the side makes this a full meal.
To store – Refrigerate leftover slices in an airtight container or wrapped on a plate for up to 5 days. Freeze cooled slices in a single layer, then transfer to a freezer bag for up to 2 months.
More Pizza Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Sausage, Pesto & Spinach Pizza
Ingredients
- 1 prebaked pizza crust
- 1 tsp fennel seeds
- ½ lb ground pork
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
- 1 tsp minced fresh thyme
- 2 tbsp minced fresh parsley
- 1 clove garlic minced
- ¾ cup chopped Cremini mushrooms
- ½ cup diced onion
- ½ cup basil pesto
- 2 cups baby spinach
- 8 oz fresh mozzarella
- ¼ cup freshly grated Parmesan cheese
- ½ cup crumbled feta cheese
Instructions
- Preheat the oven to 400°F.
- Over medium heat, toast fennel seeds for 45 seconds to 1 minute, until fragrant.1 tsp fennel seeds
- Add ground pork, salt, black pepper, and nutmeg. Brown mixture, breaking up with a wooden spoon. While the meat is browning, add thyme, parsley, onion, and garlic.½ lb ground pork, 1 tsp kosher salt, ½ tsp freshly ground black pepper, ¼ tsp ground nutmeg, 1 tsp minced fresh thyme, 2 tbsp minced fresh parsley, ½ cup diced onion, 1 clove garlic
- Finish by adding the mushrooms and cook until the meat is evenly browned and the mushrooms have softened. Remove from heat and let cool slightly.¾ cup chopped Cremini mushrooms
- To assemble the pizza, spread prepared pesto on the prebaked crust. Top with spinach, meat mixture, sliced mozzarella, Parmesan cheese, and feta cheese.1 prebaked pizza crust, ½ cup basil pesto, 2 cups baby spinach, 8 oz fresh mozzarella, ¼ cup freshly grated Parmesan cheese, ½ cup crumbled feta cheese
- Bake in preheated oven 15-20 minutes until the cheese is melted and beginning to bubble. Remove from oven and cool for 5 minutes. Slice and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
We very much enjoyed this pizza. A lovely blend of flavors, very easy to prepare! Thank you, Kaleb 😊
I am making this next weekend but I am going to do a variation of goat cheese instead of feta … and I think I will make it on the grill on a stone 🙂
Thank you for all of your great recipes. I love watching your videos and lives too! PS Happy Belated Birthday!