Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Robin Bashinsky
Recipe by Cooking Light September 2012

Gallery

Credit: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
15 mins
total:
55 mins
Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove dough from refrigerator. Let stand at room temperature, covered, 30 minutes.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

407 calories; fat 13.3g; saturated fat 5.1g; mono fat 4.1g; poly fat 1.6g; protein 17.5g; carbohydrates 53.6g; fiber 9.4g; cholesterol 27mg; iron 3.1mg; sodium 716mg; calcium 195mg.
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