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Category: Pizza
Prep Time: Cook Time: Total Time:
Pizza Dough, ready to rollout
1 tbsp extra virgin olive oil
1/2 medium-size red onion, thinly sliced
2 garlic cloves, finely chopped
Salt and pepper
1/2 tsp basil
1 tsp dried oregano
1 large bunch of spinach, stems removed and leaves washed, 8 to 10 cups
1 tsp minced lemon zest
Garlic Oil
6 Kalamata olives, pitted and coarsely chopped
2 medium tomatoes, sliced thin
3 oz feta cheese, crumbled, about 1 1/2 cups
1 1/2 cups mozzarella cheese, grated
3 tbsp Parmesan or Romano cheese, grated, about
1 tsp chopped fresh rosemary
Heat 2 tsp of the olive oil in a saute pan. Add the red onion and seasonings saute over medium heat for 4 to 5 minutes, until tender. Add half of the garlic and saute for 1 minute. Transfer to a bowl.
Heat the remaining tsp of olive oil in the pan. Wilt the spinach over high heat with 1/4 tsp salt, a few pinches of pepper. When the spinach is wilted but still bright green, in about 1 minute, remove it from the pan and place it in a strainer to cool. Squeeze out the excess moisture with your hands, then coarsely chop and toss with the lemon zest.
Preheat oven to 500. Roll out the dough and place it on a lightly oiled pizza pan or well-floured wooden peel; brush with the Garlic Oil. Spread the onion on the dough, followed by the spinach. Sprinkle the olives over the spinach, follow sliced tomatoes, crumbled feta and the mozzarella cheese.
Bake the pizza, in the pan or on a preheated pizza stone, for 8 to 12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and fresh rosemary.
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GREEK PIZZA WITH SPINACH, FETA CHEESE, AND ROSEMARY
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Category: Pizza
Prep Time: Cook Time: Total Time:
Pizza Dough, ready to rollout
1 tbsp extra virgin olive oil
1/2 medium-size red onion, thinly sliced
2 garlic cloves, finely chopped
Salt and pepper
1/2 tsp basil
1 tsp dried oregano
1 large bunch of spinach, stems removed and leaves washed, 8 to 10 cups
1 tsp minced lemon zest
Garlic Oil
6 Kalamata olives, pitted and coarsely chopped
2 medium tomatoes, sliced thin
3 oz feta cheese, crumbled, about 1 1/2 cups
1 1/2 cups mozzarella cheese, grated
3 tbsp Parmesan or Romano cheese, grated, about
1 tsp chopped fresh rosemary
Heat 2 tsp of the olive oil in a saute pan. Add the red onion and seasonings saute over medium heat for 4 to 5 minutes, until tender. Add half of the garlic and saute for 1 minute. Transfer to a bowl.
Heat the remaining tsp of olive oil in the pan. Wilt the spinach over high heat with 1/4 tsp salt, a few pinches of pepper. When the spinach is wilted but still bright green, in about 1 minute, remove it from the pan and place it in a strainer to cool. Squeeze out the excess moisture with your hands, then coarsely chop and toss with the lemon zest.
Preheat oven to 500. Roll out the dough and place it on a lightly oiled pizza pan or well-floured wooden peel; brush with the Garlic Oil. Spread the onion on the dough, followed by the spinach. Sprinkle the olives over the spinach, follow sliced tomatoes, crumbled feta and the mozzarella cheese.
Bake the pizza, in the pan or on a preheated pizza stone, for 8 to 12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with the Parmesan cheese and fresh rosemary.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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