spinach and feta pizza

But you still need to cook it and wring it dry, otherwise your crust runs the risk of becoming soggy. sun-dried tomato oil. Most people won't think twice about serving basic cornbread when is on the table. sun-dried tomato oil. I gave this recipe a try despite my reservations about using mayo for the sauce. This is great! Roll the dough super-thin; the low protein in Italian-style flour will allow you to do this pretty easily. Top hot pizza with spinach mixture and … In a medium-sized mixing bowl (or in a bread machine set on the dough/manual cycle), combine all of the ingredients to make a very soft dough. While the dough is resting or rising (or just before you're ready to bake pizza), start preheating the oven to 450°F, and prepare your toppings. Then move it to a middle or upper-middle rack, and continue to bake for 10 to 15 minutes, or until the top of the crust is golden and the feta is beginning to brown. We had it on Friday sans the chicken as a part of lent and it was magnificent. 4.5 stars; great flavor great taste. Add comma separated list of ingredients to include in recipe. A regular go-to in our house. About the spinach — why the huge variation in how much frozen (20 ounces vs. 32 ounces); and can you use fresh spinach instead? Remove the pizza from the oven, and transfer it to a rack immediately, so the crust stays crisp. I'll stick to takeout. Copyright 2006 USA WEEKEND and columnist Pam Anderson. Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza. One caveat: thin-crust pizzas do better with drier fillings, to preserve their crisp crunch. I added 1 fresh tomato in addition to sun dried. Facebook Instagram Pinterest Twitter YouTube LinkedIn. what a delicious surprise this pizza was. The mayo mix made the pizza extra special. Amount is based on available nutrient data. The onion didn't cook too well on this pizza; next time I may put then on the very top over the mozz. Your daily values may be higher or lower depending on your calorie needs. So save the fresh tomatoes and oceans of sauce for another day, and go minimalist, OK? The pizza was good - nothing that tantalized my taste buds though. Firstly I used raw dough which presents a different set of problems than a pre-baked crust. I didn't have all the ingredients so I improvised: sprinkled olive oil on a mini-pita, topped with the mayo mix, then a fresh tomato slice, sprinkled with dried basil and feta. The combo of olives feta and sun dried tomatoes is jazzy and it's an easy dish to prepare... and to eat! So it's best to pre-bake raw dough for 10 minutes on this pizza. Feel free to use kale instead of spinach, fontina instead of mozzarella or even sun dried tomatoes instead of fresh ones. To bake pizza later, transfer the dough to a lightly greased bowl. All rights reserved. Top the crust with half the spinach and half the feta. Bake in the preheated oven until pita breads are crisp, about 12 minutes. Copyright © We love it as the base for a garlic-enhanced spinach and feta topping, but feel free to add your own favorites. It’s really an “everything but the kitchen sink” kind of pizza. Everyone went for this yummy pizza. Baking Parchment Paper - Set of 100 Half-Sheets, 3/4 cup (170g) to 3/4 cup + 2 tablespoons (213g) lukewarm water*, Two 10-ounce packages (567g) frozen spinach or two 16-ounce bags (907g) frozen spinach. Cut into 6 slices and serve. Quite "rich" with the mayo/feta cheese base. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Looking for a little more cheese — and a neat way to anchor the spinach on the pizza? *Use the greater amount of yeast if you plan on baking the pizza right away; the lesser amount if you'll refrigerate the dough first. For spinach and feta pizza, thaw the frozen spinach, and squeeze it in your hands (or a paper towel, or a dish towel) until it's very dry. Bottom line, use as much as you like. FYI-Costco sells large containers of Kalamata olives at a great price! Knead for 5 to 7 minutes (or allow the dough to go through the bread machine's dough cycle); the dough will gradually become smooth and cohesive, though it'll remain quite sticky. Greek Pizza with Spinach, Feta and Olives, Congrats! I made homemade pizza dough and topped the unbaked crust with the sauce toppings (I added artichoke hearts - this was a welcome addition) and baked for 10 minutes... added the spinach and feta and baked another 10 minutes until cheese was beginning to brown/bubble.

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