Spinach Cheddar and Mushroom Pizza

The scent of bubbling cheese and warm dough, a little crisp at the edge where it touches the hot tray, fills the kitchen and instantly makes you hungry – you know what I mean? It sneaks up, all toasty and golden, with the earthiness of mushrooms and that richer-than-usual aroma from the sharp cheddar melting into little molten pockets… And tucked just beneath? Soft, just-wilted spinach, bright green and gently braised by the heat. It smells like fast comfort and feels like something you’d make without overthinking, maybe on a Thursday evening when you want a little treat but not mess around too much. This is that pizza. Spinach Cheddar and Mushroom. And oh… it’s good.

Why You’ll Crave It

• That sharp cheddar packs bold flavor that melts beautifully – it’s cheesy in all the right places, but not too rich.
• Earthy mushrooms give it a savory depth that feels heartier than your usual veggie pizza.
• Fresh spinach adds brightness and balance, plus it wilts just enough to soften but never becomes mushy.
• Takes barely 25 minutes – perfect for last-minute plans or a quick “we forgot to make dinner” situation.
• Simple pantry ingredients, but it somehow feels special. Like café-good… but cozier.

The first time I made this was during a rainy week when groceries were low – I had cheddar, dough, and a tired bunch of spinach, and it sort of made itself.

What You’ll Need

• Pizza dough: 1 pre-made base, thin crust style if you like that little crunch
• Fresh spinach: 200 grams – give it a rinse, a quick pat down, and it’s ready to be scattered over the dough
• Sharp cheddar cheese: 150 grams, grated – aged if you can find it, for extra bite
• Mushrooms: 150 grams, sliced thin – cremini or button both work beautifully
• Olive oil: 2 tablespoons – just for the skillet (and maybe a drizzle on top if you feel indulgent)
• Salt and pepper: To taste – go gentle on the salt if your cheddar’s got a punch

Easy How-To

Preheat Your Oven

Start with this so it’s nice and hot when you’re ready. Set the oven to 220°C (about 425°F). That high heat gives the crust its lovely crisp bottom.

Sauté the Mushrooms

In a skillet over medium heat, warm the olive oil and toss in the sliced mushrooms. Let them sit a little before stirring so they can brown – just until they’re golden and any liquid’s cooked off. Season with a tiny pinch of salt and pepper.

Shape the Dough

Roll out the dough on a lightly floured counter, maybe into a loose oval or circle. I like it around 1/4 inch thick – not too thin, but just enough that the toppings don’t drown it.

Lay the Spinach

Tear any larger spinach leaves and scatter them across the dough. They’ll wilt down in the oven so don’t be too shy here.

Add the Mushrooms

Spoon those sautéed mushrooms evenly, trying to get a bit on every bite. It looks better messy, trust me.

Top with Cheddar

Sprinkle the grated cheddar generously all over. I like it a bit heavier toward the center, but up to you (some of it melts and makes those gorgeous browned edges).

Final Flavor Touches

Grind a little more pepper over the top. Maybe a light drizzle of olive oil if you’re feeling fancy. That’s it.

Bake Until Bubbly

Into the oven it goes, directly on a hot tray or stone. Around 10-12 minutes, or until the cheese is bubbling and the crust gets golden and just a little dark at the edges.

Cool Slightly & Serve

Let it rest for about 5 minutes before slicing. You’ll burn your mouth if you don’t (I know this because… I always forget).

Good to Know

• If your mushrooms release too much water, keep sautéing – you want them tender and a little browned, not soggy.
• Fresh dough from a bakery often works better than a vacuum-packed one – it stretches easier too.
• You don’t need any sauce for this – the mushrooms and cheddar take care of everything deliciously.

Serving Ideas

• Serve it with a crisp fennel or arugula salad – something zippy and cool to balance the richness.
• It pairs beautifully with a glass of dry cider or a pale ale (for relaxed dinners with friends).

Top Tricks

• Preheat the baking tray or stone so your crust starts cooking instantly – that’s the secret crunch.
• Letting your cheese sit out for 10 minutes before grating softens it just enough to melt more evenly.

Frequently Asked Questions

Can I use frozen spinach?

Yes, but thaw it fully and squeeze out all the moisture (really wring it out) or you’ll end up with soggy pizza.

What kind of mushrooms work best?

Cremini have more flavor than regular white mushrooms, but even basic buttons are lovely when sautéed properly.

Do I need a pizza stone?

Not at all – a hot metal baking sheet works just fine. But if you have one, definitely use it.

Can I make this gluten-free?

Absolutely. Just swap in your favorite gluten-free pizza crust. Most bake up thin and crisp, which suits this recipe well.