Copycat Domino’s Spinach & Feta Pizza Recipe – A Creamy, Garlicky Favorite at Home

If you crave that creamy, garlicky slice from Domino’s but want it fresh from your own oven, this recipe hits the spot. The balance of tangy feta, mellow mozzarella, and tender spinach is simple but so satisfying. You’ll get a crisp crust, a light garlic oil base, and those signature pockets of salty feta in every bite.

No hard-to-find ingredients, no special equipment—just a smart method and a few flavorful touches. Once you try it, you might skip delivery more often.

What Makes This Special

This pizza is all about flavor contrast: creamy cheeses with bright spinach on a garlic oil base instead of heavy tomato sauce. The result is lighter, but still rich and comforting.

It also leans on simple techniques—briefly wilting the spinach and brushing the crust with seasoned oil—to keep the toppings tender and the edges golden. Best of all, it’s weeknight-friendly and endlessly flexible.

Shopping List

• Pizza dough – 1 pound (store-bought or homemade)
• Fresh spinach – 4 packed cups (about 5 ounces)
• Feta cheese – 1 cup, crumbled
• Mozzarella cheese – 1½ cups, shredded (part-skim works well)
• Garlic – 2 to 3 cloves, finely minced
• Olive oil – 3 tablespoons
• Italian seasoning – 1 teaspoon
• Crushed red pepper flakes – ¼ teaspoon (optional)
• Kosher salt – ½ teaspoon, plus more to taste
• Black pepper – ¼ teaspoon
• Cornmeal or flour – for dusting the peel or pan
• Lemon zest – from ½ lemon (optional, for brightness)

Step-by-Step Instructions

1. Preheat your oven properly. Set a pizza stone or upside-down sheet pan on the middle rack and heat to 500°F (260°C) for at least 30 minutes. A ripping-hot surface is key for a crisp bottom.
2. Prep the garlic oil. In a small bowl, stir together olive oil, minced garlic, Italian seasoning, red pepper flakes (if using), a pinch of salt, and black pepper. Let it sit 5 to 10 minutes to bloom the flavors.
3. Wilt the spinach lightly. Add the spinach to a dry skillet over medium heat with a pinch of salt. Toss for 1 to 2 minutes until just wilted. Transfer to a paper towel and squeeze gently to remove excess moisture. Chop coarsely.
4. Stretch the dough. On a lightly floured surface, press the dough into a round, then lift and stretch with the backs of your hands to about 12 inches. Keep the edges a touch thicker for that classic rim. If it springs back, let it rest 5 minutes and try again.
5. Move to the peel or pan. Dust a pizza peel (or an inverted baking sheet) with cornmeal or flour. Lay the stretched dough on top. Give it a wiggle to make sure it moves freely.
6. Brush with garlic oil. Spoon 1½ to 2 tablespoons of the garlic oil over the dough, spreading evenly and leaving a ½-inch border. This replaces tomato sauce and delivers that Domino’s-style garlic kick.
7. Add cheeses and spinach. Sprinkle about two-thirds of the mozzarella over the oiled dough.Distribute the wilted spinach evenly. Top with crumbled feta, then the remaining mozzarella to help anchor the toppings. Finish with a light drizzle of the remaining garlic oil.
8. Bake until golden. Slide the pizza onto the hot stone or pan. Bake 9 to 12 minutes, rotating once if needed, until the crust is deep golden and the cheese has browned in spots.
9. Finish and rest. Transfer to a cutting board. If you like, add a pinch of lemon zest over the top for brightness. Let it rest 2 minutes so the cheese sets slightly, then slice.
10. Serve. A few turns of black pepper or a sprinkle of red pepper flakes are great here.Enjoy hot.

How to Store

• Refrigerate: Cool completely, then store slices in an airtight container for up to 4 days.
• Reheat: For best texture, warm on a skillet over medium heat with a lid for 3 to 5 minutes, or bake at 400°F (205°C) for 6 to 8 minutes. The microwave works in a pinch but softens the crust.
• Freeze: Wrap individual slices tightly and freeze up to 2 months. Reheat from frozen at 425°F (220°C) for 10 to 12 minutes.

Health Benefits

• Spinach brings nutrients: It’s a good source of vitamins A, C, and K, plus folate and iron.Light wilting preserves color and texture.
• Feta has flavor with less fat: Feta’s bold, salty bite means you can use less overall cheese compared to milder varieties and still get big flavor.
• Olive oil over heavy sauce: A modest amount of heart-healthy fats keeps the pizza moist and flavorful without piling on sugar.
• Customizable balance: You can control sodium, cheeses, and crust type. Opt for whole-wheat dough or a thinner stretch to nudge it lighter.

Common Mistakes to Avoid

• Skipping the preheat: A lukewarm oven leads to pale, bready crust. Get the stone or pan blazing hot.
• Too much moisture: Raw spinach and wet cheese can soak the crust.Lightly wilt and pat spinach dry; drain any watery feta brine.
• Overloading toppings: More isn’t better. Heavy layers prevent even cooking and make the center soggy.
• Thick garlic slices: Big pieces can burn and taste harsh. Mince finely or use a microplane.
• Not testing the peel: If the dough sticks, it won’t launch.Always shake the peel before topping and just before baking.

Variations You Can Try

• Herbed ricotta swirl: Dot small spoonfuls of ricotta mixed with lemon zest and pepper before baking for extra creaminess.
• Caramelized onion boost: Add a thin layer of sweet onions under the spinach for depth.
• Marinated artichokes: Chop and scatter over the cheese for a briny note that pairs well with feta.
• Thin-crust version: Stretch to 13–14 inches and bake slightly less time for a snappier bite.
• Whole-wheat dough: Swap in a whole-wheat crust for a nuttier flavor and extra fiber.
• Gluten-free path: Use a gluten-free dough and par-bake 3 to 4 minutes before topping to keep it crisp.

FAQ

Can I use frozen spinach?

Yes. Thaw 8 ounces of frozen chopped spinach, then squeeze it completely dry in a clean towel. Use about 1 to 1½ cups fluffed.

Season lightly before adding to the pizza.

What kind of feta is best?

Block feta packed in brine has better flavor and texture than pre-crumbled. Sheep’s milk or a sheep-and-goat blend offers a rich, tangy bite that stands out after baking.

Do I need a pizza stone?

No. An upside-down, heavy baking sheet preheated in the oven works surprisingly well.

If you have neither, bake on a regular sheet pan brushed with oil and expect a slightly softer bottom.

Can I add a sauce?

You can. A thin layer of light Alfredo or a garlic Parmesan cream mimics the creamy base some versions use. Keep it very thin to avoid sogginess.

How do I keep the crust from puffing too much?

After stretching, dock the center of the dough lightly with a fork, leaving the rim untouched.

This helps release steam while preserving a puffy edge.

What’s the best way to slice without pulling cheese off?

Let the pizza rest 1 to 2 minutes, then use a sharp wheel or chef’s knife with confident, straight cuts. Wiping the blade between slices helps.

Can I make it on a grill?

Yes. Preheat the grill to medium-high.

Grill the stretched dough 1 to 2 minutes per side, then top with cheeses and spinach, close the lid, and cook until melted and crisp.

How much dough for a larger pizza?

For a 14-inch pizza, use 14 to 16 ounces of dough and scale toppings by about 25%. Watch the bake time and pull when the cheese is browned and the bottom is crisp.

Final Thoughts

This Copycat Domino’s Spinach & Feta Pizza delivers the same creamy, garlicky comfort with fresher flavor and a perfectly crisp crust. With a hot oven, a quick spinach wilt, and a smart garlic oil base, it’s easy to nail at home.

Keep the toppings light, let the dough do its thing, and you’ll be slicing into a reliable weeknight favorite in no time. Once you’ve mastered the basics, play with add-ins and make it your signature pie.