Spinach, Feta and Olive Pizza
The kid pizza. I always like to use a little cheddar on pizza – very un-Italian, I know, but it browns so nicely and I like the taste, Philistine that I am.
1/2 batch Basic Pizza Dough, rolled out.
3 tbsp pesto
1 tsp olive oil
1 cup baby spinach leaves
2 tbsp sliced canned olives
6 oz feta cheese
2 oz asiago or mozzerella cheese
2 oz cheddar cheese
Preheat oven to the highest temperature it will go. Put oven rack on lowest rung possible. If using a pizza stone, put the stone in the oven to heat up.
Put your rolled-out dough on your cooking surface and gently spoon the pesto on the top of the dough. Brush with oil to even pesto out. Arrange spinach, then olives on the pizza in amount desired. Top evenly with feta, then asiago or mozzerella, then cheddar.
Put in oven and bake until done – this varies according to your oven, how thick you rolled out your dough, and Lord knows what else. Usually about 8 minutes. The cheese should be bubbly and turning golden, the dough should not be doughy. Try to turn the pizza once while it is cooking. If you are making another pizza, you’ll be busy doing that while you are waiting for this one to cook.
Shopping List
3 tbsp pesto
olive oil
spinach leaves
small can sliced olives
6 oz feta cheese
2 oz asiago or mozzerella cheese
2 oz cheddar cheese
Date: December 14, 2009