- Calories 407
- Fat 13.3g
- Satfat 5.1g
- Monofat 4.1g
- Polyfat 1.6g
- Protein 17.5g
- Carbohydrate 53.6g
- Fiber 9.4g
- Cholesterol 27mg
- Iron 3.1mg
- Sodium 716mg
- Calcium 195mg
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.
How to Make It
Step 1
Remove dough from refrigerator. Let stand at room temperature, covered, 30 minutes.
Step 2
Place a heavy baking sheet in oven. Preheat oven to 500° (keep baking sheet in oven as it preheats).
Step 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.
Step 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.
Step 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.
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Gettinthere46's Review
This turned out really good, except next time I am going to use a different pizza crust. Used one of those refrigerated pizza doughs and it got kind of soggy on me, but it could also be because I sauted the spinach and added it with the tomatoes. I also added mushrooms. I will make it again, just use a Boboli crust instead.
bjane1's Review
Great Vegetarian pizza. We added mushrooms too.
rayoung5's Review
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ltdufo's Review
My husband loved this as did my foodie filled book club. A friend made it for her families annual food competition and she came in first place. I cheated on the flat bread and just grilled a beer batter pizza dough without seasoning, out of pure laziness, and it was still yummy!
slburton3's Review
I could not find refrigerated dough at my grocer, so I just made my own. I really enjoyed the flavor of this pizza. I used red onion instead of white or yellow; I think that is a better option in recipes like this, but just my opinion. Tasty, for sure- and I don't think my husband even noticed it was a veggie pizza!
Kristina6674's Review
We make this with whole wheat pizza dough. It's our favorite new pizza recipe!
eheinrich's Review
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lreynal's Review
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joybird7's Review
I made this last night and loved it. Since fresh oregano is difficult to find, I substituted freeze-dried oregano in equal amounts with good results. I made my own pizza dough and rolled it out to 15 inches, resulting in a thin crust which complemented the ingredients. My husband and I ate most of the whole pizza, so keep that in mind for serving sizes.
Donnamaz's Review