Tuesday, May 17, 2005

Spinach-Feta Greek Pizza

Spinach-Feta Greek Pizza (Adapted from Rachael Ray)

2 1/2 tablespoons extra-virgin olive oil, divided
3/4 cup chopped onion
2 garlic cloves, minced
2 bunches fresh spinach, trimmed and washed
1/4 to 1/2 teaspoon crushed red pepper
salt and fresh ground black pepper
fresh grated nutmeg
cornmeal, for dusting
12 or 16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
5 ounces (about 1 1/4 cups) shredded mozzarella cheese
1 cup crumbled feta cheese

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

In a large skillet, add remaining 1 1/2 tablespoons oil and heat over medium. Add onion and garlic - cook until softened, about 3 to 5 minutes. Stir in spinach and cook, stirring, until wilted. Season with crushed red pepper, salt and fresh ground black pepper - add nutmeg to taste. Set aside to cool.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Drizzle crust with 1 tablespoon oil and rub it all over to coat. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place crust onto a wire rack.

Add the spinach mixture to the crust and evenly arrange it over the top. Scatter with mozzarella and feta cheeses. Slide pizza back onto the stone and bake until the cheese has melted and began to brown in spots. Remove and season with additional fresh ground black pepper - let cook slightly before serving.

Makes about 4 servings.

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