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.

 

This recipe goes with Red Lentil Dal with Carrot Salad and Coriander Flatbreads

Yield: Serves 4 (serving size: 2 slices)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 407
  • Fat: 13.3g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 17.5g
  • Carbohydrate: 53.6g
  • Fiber: 9.4g
  • Cholesterol: 27mg
  • Iron: 3.1mg
  • Sodium: 716mg
  • Calcium: 195mg

Ingredients

Preparation

  1. 1. Remove dough from refrigerator. Let stand at room temperature, covered, 30 minutes.
  2. 2. Place a heavy baking sheet in oven. Preheat oven to 500° (keep baking sheet in oven as it preheats).
  3. 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. 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. 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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