Spanakopita Pizza
A Greek-inspired pizza.
1 completed recipe whole wheat pizza dough
8 cups (2 L) organic baby spinach
4 cloves garlic, minced
1 to 2 Tbsp (15 to 30 mL) cornmeal
2 Tbsp (30 mL) tapenade or olive spread
4 oz (125 g) goat or sheep milk feta cheese, finely crumbled
3 green onions, finely chopped
Preheat oven to 450 F (220 C). If using a pizza stone, place on middle rack and let preheat for 1 hour. If using a regular pizza pan, preheat oven.
Heat medium frying pan over medium heat. Add spinach and garlic and let wilt in pan, stirring occasionally. Place colander in the sink, add cooked spinach, and press out any excess liquid. Set aside.
Shape and stretch dough into 12 in (30 cm) circle. Sprinkle counter with cornmeal. Place circle of dough on top; press down lightly; shake off excess; and transfer to either baker’s peel or pizza pan.
Spread tapenade evenly over pizza shell. Evenly divide cooked spinach over top. Sprinkle with feta cheese and green onions. Slide onto pizza stone, if using.
Place stone or pan in oven. Bake for 12 to 15 minutes or until crust is golden brown. Remove from oven. Place on chopping board and cut into equal slices. Serve.
Makes 8 slices.
One slice contains:
172.5 calories; 7 g protein; 6.62 g total fat (2.35 g sat. fat, 0 g trans fat); 23 g carbohydrates; 4.7 g fibre; 349 mg sodium
source: "Homemade and Wholesome Pizza", alive #329, March 2010
Spanakopita Pizza
Directions
Mairlyn Smith, PHEc
Mairlyn Smith, PHEc, is a professional home economist, Second City Alumnus, cookbook author, freelance writer, and mom.
READ THIS NEXT
SEE MORE »
Farro, Lentil, and Vegetable Soup
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Sheet Pan Golden Tofu Medley
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.