Prep 20 mins
Cook 12 mins
This is a very healthy Greek Pizza. Feel free to add some chopped raw shrimp, it adds a nice flavor. Makes One 15-Inch Or Two 9-Inch Pizzas
- 44.37 ml extra virgin olive oil
- 0 medium red onion, thinly sliced
- salt and pepper
- 2 garlic cloves, finely chopped
- 1 bunch spinach, stems removed and leaves washed, 8 to 10 cups
- 3.69 ml minced lemon zest
- 1 pizza dough, ready to rollout
- 22.18 ml garlic oil
- 5 kalamata olives, pitted and coarsely chopped
- 63.78 g feta cheese, crumbled
- 86.18 g mozzarella cheese, grated
- 10.77 g parmesan cheese, grated, about 3 tablespoons
- 3.69 ml chopped fresh rosemary
- Heat 2 tablespoon of the olive oil in a saute pan. Add the red onion, 1/4 teaspoon salt, and a few pinches of pepper; saute over medium heat for 4 to 5 minutes, until tender. Add half of the garlic and saute for i minute. Transfer to a bowl.
- Heat 2 tablespoon of olive oil in the pan. Wilt the spinach over high heat with 1/4 teaspoon salt, a few pinches of pepper, and the remaining garlic. When the spinach is wilted but still bright green, in about i 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°F.
- 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 with the crumbled feta, then add 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.
Very tasty! The lemon zest and rosemary complement the spinach, feta and olives. Instead of grated mozzarella, I used slices directly on the crust. Also I needed many more than 6 olives. The 500 degrees was too high for the feta which got too browned; I would recommend lowering the temperature or adding the feta at (or near) the end of baking.
This was quite a nice pizza. I think I wasn't able to remove enough liquid from the spinach though. I will have to make again & if it improves I will alter my rating. Also, I had problems w/ my pizza dough so that, too, could be a large part of my issues with this.
This was really yummy! I used a pre-made wheat pizza dough that wasn't the best so I can't wait to try this again on a better tasting crust. I think it would be wonderful on lavosh too. I added artichoke hearts and sun-dried tomatoes but otherwise prepared as directed. Loved the hint of lemon from the lemon zest!