Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza with Sourdough Crust

Well, isn’t that the longest pizza title ever? I couldn’t come up with a good title and also felt like I couldn’t leave out the star toppings. I got the idea for this pizza from one of my favorite pizza places, The Mellow Mushroom. Several of their pizzas are quite delicious, and I really enjoy the diversity of toppings that stray from the traditional but their Kosmic Karma pizza I order the most. Even the name sounds appealing, as if eating it will send you into a peaceful state – which it does. And what better than to recreate that experience at home?

Using my sourdough starter to make a sourdough pizza crust, this pizza was spread with pesto as the underlying sauce, then topped with Mozzarella and feta cheese, followed by a good helping of spinach, sun-dried tomatoes and pine nuts. I may have gotten a little zealous with the pine nuts, but they add such a great texture!


1 recipe sourdough pizza crust

1/2 cup pesto

1 cup Mozzarella cheese, shredded

1/4 cup feta cheese, crumbled

1/4 cup frozen chopped spinach, thawed and squeezed of excess moisture

4 sun-dried tomatoes, julienned

2 heaping Tbsps pine nuts, toasted


  1. Preheat oven to 425 degrees for at least 10 minutes with a pizza stone* on the middle rack.
  2. Meanwhile, roll pizza dough onto a corn meal dusted pizza peel*.
  3. Spread pesto over crust. Top with Mozzarella and feta followed by spinach, sun-dried tomatoes and pine nuts.
  4. Shimmy the pizza from the pizza peel onto the pre-heated pizza stone and bake for 15-20 minutes, or until it the crust turns golden brown and the cheese starts to bubble. Allow to cool for 5 minutes then cut into slices.

*If you do not have a pizza stone or peel, roll dough out on a corn meal dusted baking sheet/pizza pan.

Source: The Spiffy Cookie original, inspired by the “Kosmic Karma” Pizza from Mellow Mushroom.

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