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Deep-Dish Spinach and Leek Pizza

Photography: Johnny Miller




  • 1 tablespoon olive oil, plus more for pie plate
  • 12 ounces pizza dough, thawed if frozen
  • 1/2 cup thinly sliced, well washed leeks (white and light-green parts only)
  • 1 1/2 cups packed baby spinach
  • Red-pepper flakes
  • Coarse salt and pepper
  • 2 tablespoons pesto
  • 2 ounces fresh goat cheese
  • Fresh basil leaves, for serving


  1. Step 1

    Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.

  2. Step 2

    Combine leeks, spinach, and a pinch each of red-pepper flakes and salt.

  3. Step 3

    Spread dough with pesto, top with leek mixture, and dot with goat cheese.

  4. Step 4

    Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with basil. Let cool 5 minutes before serving.

Everyday Food, March 2013