Making complex recipes surprisingly simple

Making complex recipes surprisingly simple

Spinach Feta Pizza with Balsamic Reduction

Spinach Feta Pizza with Balsamic Reduction

I don’t know about you but I love a good pizza. I love that this spinach feta pizza is the perfect balance of greens, onions, herbs, and cheese. (Also it’s got a balsamic reduction. A BALSAMIC REDUCTION. Yes, you heard me right!) When you make this pizza you can’t help but fall in love.

Pizza may or may not be one of the best meals on the planet. But I have a confession- I prefer pizzas without tomato sauce. I would much rather eat a pizza with an oil sauce or a pizza with some sort of white sauce. I personally feel that a non-traditional sauce pairs much better with all of the vegetables that I like to place on my pizza. (Actually this pizza doesn’t have that many vegetables compared to my typical pizza but that’s beside the point.)

The crust:

In my opinion a pizza crust has to be super thick or incredibly thin. For this pizza you are going to want to make the crust as thin as possible.

A thin crust takes less time to bake and also gives another textural element to the pizza. Think about how much better pizza is with a crispy, golden brown crust. While you never want to burn a pizza, I feel that it is important to have a crust that has just a little bit of ‘snap’ as the British would say.

Lets talk toppings

Toppings make or break a pizza. The toppings on this pizza are literally to die for. Let’s start from the bottom up. First we have our lovely crust, and then a butter sauce made with minced garlic. After that we have a pile of spinach, basil, red onion, feta, bacon, and a balsamic reduction.

My family loves a good balsamic. My parents even put balsamic vinegar and basil on BLT sandwiches. It is actually really, really, really, good. (Maybe I’ll post that recipe another time.)

When I made this pizza, I was so happy that I stopped after only a few ingredients and toppings. I am notorious for adding way to many things to a pizza. (AKA enough toppings that all of my siblings decide that there is something on the pizza that they do not like.) I also felt dually productive because I made this pizza and my rustic gluten-free lemon tarts on the same day. Making and photographing two recipes on the same day was a first for me and has helped me get a few weeks of recipes made and photographed a few weeks ahead. Usually I get to the point that I make a recipe over the weekend and then post it on Monday if it meets my standards.

When you make this spinach feta pizza don’t forget to tag me on Instagram so I can see your creations. Also, don’t forget to save this recipe on Pinterest so you can find it again later!

Spinach Feta Pizza with Balsamic Reduction

This pizza is full of the flavors of spinach, basil, red onion, garlic, and balsamic vinegar. An incredibly thin and crisp crust and a garlic butter sauce, this pizza is to die for!
Course: Main Course
Cuisine: Italian
Keyword: Bacon, balsamic vinegar, basil, feta, Pizza, Spinach, thin crust
Author: Grace


Thin Crust

  • 1 ¼ cup All Purpose Flour (162g)
  • 1 ¼ tsp Yeast
  • ¼ Salt
  • 2 tsp Honey or Sugar
  • ½ cup Water (warm to touch)
  • 1 tbsp Olive Oil


  • 2 tbsp Melted Butter
  • 1 tsp Minced Garlic
  • 1 ½ cups Spinach
  • ¼ cup Crumbled Bacon
  • ½ cup Red Onion (cut into thin slices)
  • 3 tbsp Fresh Basil (chopped into thin strips)
  • 1 ¼ cup Feta Cheese

Balsamic Reduction

  • cup Balsamic Vinegar
  • 2 tbsp Honey


  • Combine the flour, salt, and yeast in a small bowl. Add the warm water, honey, and olive oil. Knead the dough until it is soft and elastic. Place the dough in an oiled bowl and cover with a dish cloth. Allow the dough to rise in a warm place for about 30 minutes.
  • Combine the balsamic vinegar and the honey in a small saucepan. Reduce over medium heat until reduced by about half. Make sure to stir the reduction constantly because it has a tendency to want to burn. Remove the reduction from heat and allow to cool.
  • Preheat the oven to 375° Fahrenheit.
  • Roll out the dough into a circle about ⅛'' thick. Place the crust on a pizza pan or a sheet pan.
  • Combine the melted butter and the minced garlic in a small bowl. Spread the melted butter mixture over the top of the pizza crust. Top the pizza with the bacon, red onion slices, basil, spinach, and feta cheese. (I recommend adding the feta cheese last so that it sits on the very top of the pizza.) Drizzle the top of the uncooked pizza with half of the balsamic mixture. Reserve the remaining balsamic reduction.
  • Bake the pizza for 15-20 minutes or until the crust is golden brown.
  • Drizzle the remaining balsamic reduction over the top of the hot pizza. You can do this to your taste. Some love lots of balsamic and others prefer a smaller amount.
  • Serve the pizza warm and enjoy! The remaining slices of pizza can be kept in an airtight container for up to 3 days.


Toppings are one of those things that you can measure with your heart. If you want to double, triple, quadruple, or even half any of the ingredients, that is totally up to you! 

Share your thoughts