Food & Cooking Recipes Lunch Recipes Spinach and Three-Cheese Pizza This pie proves you don't need tomatoes or sauce for great pizza. Yield: 4 12-inch pizzas Jump to recipe Martha's spinach pizza features three cheeses, each bringing something different to the pizza party: the mozzarella melts wonderfully, the Gruyère has lots of flavor and melts to a delightful stringy texture, and the Pecorino Romano has a salty, powerful taste. There's no sauce on this pizza, just cheese sprinkled atop the dough, followed by spinach and a drizzle of olive oil to help the delicate greens cook without burning. To serve, Martha adds fresh mint—an unexpected touch she recommends as a pairing with the spinach—and lemon quarters. It's a fresh, tomato-free take on pizza you'll love. Our Best Pizza Recipes Credit: Mike Krautter Directions Preheat oven and prep pizza peel: Preheat oven to 550°F (or highest temperature) with a pizza stone placed on lowest rack for at least 30 minutes. Top a pizza peel with parchment paper. Form one piece of dough into a round: Working with one piece of dough, flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 12-inch circle; dough should still be thicker in the center. Transfer dough to prepared pizza peel. Add one-quarter of toppings: Top dough with one-quarter of the cheeses, spinach, and sliced garlic. Season with pepper and drizzle with olive oil. Bake: Transfer pizza along with parchment paper to pizza stone and bake until spinach is wilted and slightly browned, 10 to 12 minutes. Top with mint: Using pizza peel, remove pizza from oven and top with one-quarter of the mint. Serve with lemon wedges. Repeat process with remaining dough and toppings.