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