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

by Erin

What do you call a pizza with all kinds of different toppings all on top of a sourdough crust? Delicious.

Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza 2
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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.

Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza 1

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?

Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza 3

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!

Post updated 4/8/20, photo above is the original.

Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza 2


Yield: 2-4 servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 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 Tbsp 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.

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

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amy @ fearless homemaker August 5, 2011 - 12:54 pm

oh my goodness, this looks amazing! for meat-eaters, it would be great with some added bacon or pulled chicken. delicious!

spiffycookie August 5, 2011 - 1:40 pm

Oh I am a meat eater, but sometimes I like to change it up. Those additions sound good!

amy @ fearless homemaker August 5, 2011 - 2:02 pm

me, too. –i was a vegetarian for 7 years but aren’t anymore. still love lots of veggie dishes, though!

Kelly August 3, 2011 - 8:51 am

Oh wow LOVE this!!! :)

spiffycookie August 3, 2011 - 9:35 am

Me too :-)


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