Spinach and Onion Pizza

Photo: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl
You'll use the tomatoes reserved from Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy here. Purchase one pound of pizza dough and use most of it here; the rest becomes grilled flatbreads for Red Lentil Dal with Carrot Salad and Coriander Flatbreads.

 

Yield:

Serves 4 (serving size: 2 slices)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 55 Minutes

Nutritional Information

Calories 407
Fat 13.3 g
Satfat 5.1 g
Monofat 4.1 g
Polyfat 1.6 g
Protein 17.5 g
Carbohydrate 53.6 g
Fiber 9.4 g
Cholesterol 27 mg
Iron 3.1 mg
Sodium 716 mg
Calcium 195 mg

Ingredients

12 ounces refrigerated fresh pizza dough
1 tablespoon canola oil, divided
2 cups vertically sliced onion (about 1/2 large)
6 garlic cloves, thinly sliced
2 tablespoons chopped fresh oregano, divided
3/4 teaspoon crushed red pepper
1/4 teaspoon kosher salt
3 ounces fresh mozzarella cheese, torn into bite-sized pieces
1.5 ounces Parmesan cheese, grated (about 1/3 cup)
4 ounces fresh baby spinach

Preparation

1. Remove dough from refrigerator. Let stand at room temperature, covered, 30 minutes.

2. Place a heavy baking sheet in oven. Preheat oven to 500° (keep baking sheet in oven as it preheats).

3. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion; cook 4 minutes or until softened, stirring frequently. Remove onion from pan. Add 1 teaspoon oil to pan; swirl to coat. Add garlic; cook 1 minute, stirring frequently. Add tomatoes, 1 tablespoon oregano, pepper, and salt; cook 4 minutes or until most of liquid evaporates, stirring mixture occasionally.

4. Roll dough into a 13-inch circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully place dough on preheated baking sheet. Spread tomato mixture evenly over dough, leaving a 1/2-inch border. Top with onion and cheeses. Bake at 500° for 12 minutes or until crust is golden and cheese is lightly browned.

5. Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add spinach; sauté 2 minutes or until spinach wilts. Top pizza with remaining 1 tablespoon oregano and spinach. Cut into 8 slices.

Note:

Robin Bashinsky,

September 2012