Photo: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
15 Mins
Total Time
55 Mins
Serves 4 (serving size: 2 slices)

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.

Ratings & Reviews

Donnamaz's Review

May 06, 2014

Gettinthere46's Review

January 13, 2014
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

December 06, 2013
Great Vegetarian pizza. We added mushrooms too.

rayoung5's Review

July 03, 2013

ltdufo's Review

December 04, 2012
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

October 04, 2012
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

September 24, 2012
We make this with whole wheat pizza dough. It's our favorite new pizza recipe!

eheinrich's Review

September 09, 2012

lreynal's Review

August 27, 2012

joybird7's Review

August 25, 2012
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.