A yummy pizza inspired by my love for feta cheese! This salty cheese really pops in this pizza!
fresh pizza dough
1 package of spinach
1/4 of onion
pinch of oregano
EVOO
Kalamata olives
Chopped tomato
1 garlic clove (or cube in this case)
1/2 tub of feta cheese
1 cup mozzerella
Arrange the pizza dough on a pizza stone and prick with fork all over. Parbake at 475F for about 5 minutes. This will ensure a crispy pizza, not a yucky, doughy one.While this is baking, saute the garlic, oregano and onion in EVOO. When onion is transluscent, add the spinach and cover. Cook til wilted.Arrange the toppings on the pizza in the following order:
1/spinach
2/feta
3/tomato
mozzBake in a 500F degree oven till browned and bubbly, about 7 mins.Garnish with sliced olives.Note: I used Lite Mozzerella, which doesn't melt the way it should, and it doesn't brown. So you forgo the taste/appearance, but the calories you save might make up for it
1/spinach
2/feta
3/tomato
mozzBake in a 500F degree oven till browned and bubbly, about 7 mins.Garnish with sliced olives.Note: I used Lite Mozzerella, which doesn't melt the way it should, and it doesn't brown. So you forgo the taste/appearance, but the calories you save might make up for it
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