Saag Paneer Pizza

Can you tell I am on a palak paneer kick? Actually I always am on a palak paneer kick!

Indian spices are my FAV. Cheese is my fav. Carbs are my fav. So when I can merge all three together, I’m def going to do it! This is the perfect thing to eat on a Monday. I mean, think about it. The work week can be so intimidating. And even by Monday night, I am incredibly exhausted. Luckily, for you and for me and for this world, we have a quick and easy pizza for those days. And it is DAMN good, you guys.

I’m seriously convinced that pizza is the manna that God was talking about.

Enter this pizza, complete with a whole wheat crust, plenty of spinach and artichokes, a little lighter on the cheese, seasoned with immune boosting lemons and topped with fresh microgreens. Simple little changes, but promise this pizza is beyond delicious. Sometimes simple truly is the best.

Question: how do you guys feel about whole wheat pizza crust? My dad makes his own (overachiever, much?). The pizza crust I grew up with was made of the white flour we had lying around, so I pretty much avoided them until I got to college. And, to this day, if on a rare occasion he purchases dough, he will mix half white and half wheat dough.

That is what you call balance.

I have tried to make my own crust but, to be quite honest, most of the time I buy the Trader Joe’s whole wheat pizza crust. I seriously cannot tell the difference. No one even knew the crust was whole wheat the last time I served it. I rolled it out thin enough and it was crispy all the way around. Just the way I love pizza crust! If you want to make your own dough, go right on ahead. But if you’re lazy like me, you can just buy your dough at Trader Joe’s. I’ve heard great things about Whole Foods whole wheat dough too!

If you didn’t know this already, I’m pretty picky about pizza. Something about the crust being too thick or the toppings not being seasoned or the cheese being too greasy just never made pizza super ap-peel-ing (get it pizza peel!) for me. I was lactose intolerant on top of it, and the cheese from the pizza always made me feel so sick. I only really get pizza out from one place in my hometown, but I love making my own pizza a ton!  Also, I was always a fan of putting a cold house salad on top of warm pizza. Call me crazy, but I swear it is so so delicious!

Please tell me someone has done this before.

While this pizza is not exactly the conventional type of pizza you are used to seeing, I will guarantee it will blow your socks off! It is such a delicious combination, but it has a ton of VEGGIES to keep you from getting that pizza bloat. And it’s got all of that glorious cheese! You can use the traditional paneer if you want, but I could not find any at my grocery store. I used a combo of goat cheese and halloumi cheese and it turned out FANTASTIC. Now just pour me a glass of white, and we will be good to go! Because if you didn’t drink wine with your pizza, did you really eat pizza?

Yields 4

Saag Paneer Pizza

5 minPrep Time

20 minCook Time

25 minTotal Time

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  • 1 lb fresh pizza dough, allowed to sit at room temperature (Can use whole wheat or white, but I prefer whole wheat)
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tablespoon worth of freshly grated ginger
  • 1 serrano chile, minced
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1 14 ounce bag of frozen spinach, defrosted and drained in a fine-mesh colander
  • salt + pepper
  • 2 tablespoons sundried tomatoes, roughly chopped
  • 4 ounces of a combination of your favorite cheeses (paneer, halloumi, parmesan, goat cheese, mozzerella)
  • olive oil
  • greek yogurt sauce
  • 1/2 cup whole milk greek yogurt
  • juice of half a lemon


Preheat the oven as high as it will go (mine goes up to 550 degrees fahrenheit, if you need some reference) and, if you have a pizza stone, put it in there to warm up. If you are not using a pizza stone, line a baking sheet with parchment paper. If you have not done so already, allow the pizza dough to come to room temperature before you begin to work it. Once it has warmed up, stretch and roll it until it forms a circle or rectangular shape (depending on if you are using a pizza stone or a baking sheet, respectively). Place the dough on the baking sheet or place it on a pizza peel (if using a pizza stone). Brush or rub the dough liberally with olive oil and bake this crust until the edges begin to brown but the center is still underdone, about 10 to 15 minutes.

Meanwhile, heat some olive oil in a skillet on medium-high heat. Add chopped onion, garlic cloves, grated ginger, and chili until softened but not browned, around 6 to 8 minutes. Add a couple of generous pinches of garam masala, madras curry powder, and cumin and cook until fragrant, about 1 minute. Add defrosted and drained frozen spinach and cook until heated through and no longer watery. Season the mixture with salt and pepper. While cooking, n a small bowl, whisk ½ cup Greek yogurt, the juice of half a lemon, a big glug of olive oil, and salt to taste.

Spread the yogurt mixture over the hot, partially baked crust then evenly distribute the spinach mixture over top. Add dollops of cheese all over the pizza. Continue to bake until the cheese is melted and browned in spots and the crust is baked through, around 10 minutes more. Serve with a squeeze of lemon (or, if you are like me, a salad to put on top.)

Answer: No you didn’t. Grab that wine, kids!

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