Whole wheat pan pizza with garlic and spinach

This recipe makes enough dough for three pan pizzas baked in a cast iron skillet or one pizza + breadsticks.

Whole Wheat Pan Pizza with Garlic and Spinach

  • Servings: 3 pizzas baked in cast iron skillets
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Baking in a cast iron skillet helps provide lots of flavor in this pan pizza.


  • 500 gm freshly-milled hard white wheat, with 125 gm separated out and set aside
  • 1 1/3 c warm water
  • 4 1/2 tsp instant yeast
  • 3 tbsp olive oil
  • 1 tbsp white granulated sugar
  • 1 1/2 tsp salt
  • shredded mozzarella (I use about 1 c per pizza)
  • pizza sauce of choice (my favorite is this pizzeria style sauce recipe)
  • 6–8 cloves garlic, minced
  • 1 lb frozen spinach, thawed and squeezed fairly dry


  1. Mix 375 gm flour, water, yeast, oil, sugar, and salt in a stand mixer with dough hook on medium low. Rest 15 min.
  2. Slowly add more flour as needed to make a soft dough. Mix 8–10 min.
  3. Form a ball, place in a bowl lightly coated with oil, cover, and rest at room temp. for 30 min.
  4. Divide dough into three equal parts and refrigerate any dough you’re not using right away.
  5. Preheat oven to 550° with a rack in the middle.
  6. Coat a cast iron skillet with 2 tbsp olive oil. Pat one of the dough balls into the skillet.
  7. Spread sauce to edge, then sprinkle with toppings, and cheese.
  8. Bake 11 min. in oven. The bottom side of the crust might be a little pale — if so, brown the skillet and pizza on a burner over high heat briefly to brown the underside. Keep a close eye on this because it can quickly go from browned to burnt.
  9. Rest for a minute, then cut into slices and serve. Top with shredded Parmesan if desired.