Recipe information
Yield
4 servings
Ingredients
Omit
Chicken or turkey
Grill seasoning
Cucumber
Crusty rolls
Add
1 pizza dough, refrigerated or from your favorite pizzeria
Another 10-ounce box of frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
1 sack (10 ounces) or 2 cups shredded mozzarella cheese or shredded four-cheese blend of mozzarella, Parmesan, Provolone, and Asiago cheeses, any brand
Prep Changes
Thinly slice all of the red onion, rather than chopping half
Dice the tomatoes, rather than slicing them
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Sauté the garlic and onions as directed in the master recipe, #216. Remove from the heat to cool.
Step 3
Form the dough into a 12-inch pizza. Place on a pizza pan or large cookie sheet. Prepare the roasted pepper and olive topping and spread over the dough in a thin layer. Dot the pizza with the 2 boxes of defrosted and wrung spinach and the sautéed garlic and onions. Top with the shredded mozzarella or cheese blend and the feta crumbles. Sprinkle the oregano over the cheese. Bake the pizza until golden and bubbly all over, about 17 minutes.
Step 4
Scatter the arugula, diced tomatoes, and, if using, the hot peppers (a must for me) over the pizza, cut into wedges, and serve.
