Best way to add spinach to pizza and flatbreads
Spinach can add color and nutrition without sogginess if added at the right time and prepared properly. Pre-wilting and drying are key.
Two good methods:
- Pre-wilted: sauté spinach briefly, squeeze out moisture, then scatter over pizza before baking or during the last few minutes so it integrates without releasing excess water.
- Fresh: use fresh baby spinach leaves sparingly and add after baking for a bright, raw topping (great with drizzle of olive oil and lemon).
Tips:
- If using frozen spinach, thaw and press dry thoroughly.
- Combine with cheeses that help absorb moisture (mozzarella, ricotta) or toast crust slightly longer before topping.
- For flatbreads, add spinach after an initial bake to keep the crust crisp.
Following these steps ensures spinach enhances texture and flavor rather than making the crust soggy.