With the 4th of July falling on a Wednesday this year, having a normal FND was a little difficult with people out of town or hosting people that came into town. Instead, Mary and I got together and made a pizza. It was SO GOOD. Both of us were pleasantly surprised with how delicious it was.
Try the recipe yourself and let us know what you think!
- 4 cups (packed) shredded spinach
- Flour, for work surface
- 1 pound whole-wheat pizza dough, thawed if frozen
- 2 tsp. extra-virgin olive oil
- 4 plum tomatoes, thinly sliced
- 3 tbsp. coarsely chopped fresh marjoram, oregano, or basil leaves (we used oregano)
- 1/2 small red onion, thinly sliced
- 1/3 cup crumbled low-fat feta cheese
- 1/4 cup pitted kalamata olives, coarsely chopped
- 1/2 tsp. ground black pepper
- Preheat oven to 450°F. Rub the baking sheet with some olive oil.
- Place the spinach in a microwave-safe bowl with a lid. Cover and microwave on high power until the spinach is bright green and wilted, about 1 minute. Transfer to a strainer and rinse with cold water. When cool enough to handle, wrap the leaves in a clean paper towel and squeeze out the excess liquid. Remove the spinach from the towel, using your fingers to loosen and separate the leaves, set aside.
- On a lightly floured work surface, use and rolling pin and your hands to stretch out and roll the dough to roughly a 10 by 14-inch rectangle. Transfer the dough to the prepared baking sheet.
- Brush the dough with 1 tsp. of the olive oil. Arrange the tomatoes on the dough. Sprinkle the marjoram, oregano or basil over the tomatoes. Spread the spinach on top, followed by the onion, feta, olives, and pepper. Drizzle the remaining 1 tsp. olive oil over the pizza.
- Bake until the crust is golden, 15-20 minutes.