1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, chopped
1 red onion, thinly sliced
1 pizza dough, refrigerated or from your favorite pizzeria
2 roasted red peppers, drained
¼ cup fresh flat-leaf parsley
¼ cup pitted kalamata olives
2 10-ounce boxes frozen spinach, defrosted
1 sack or 2 cups shredded mozzarella cheese or shredded 4-cheese blend of mozzarella, Parmesan, Provolone, and Asiago cheeses, any brand
¼ pound feta crumbles
1 teaspoon dried oregano, lightly crushed in the palm of your hand
1 cup coarsely chopped or shredded arugula
2 plum tomatoes, diced
Hot pepper rings or pepperoncini (optional)
Preheat the oven to 425 degrees F.
Heat a small nonstick skillet over medium heat. Add the 1 tablespoon of EVOO and the butter. When the butter melts, add the garlic and onions and cook for 5 minutes. Transfer the garlic and onions to a bowl to cool.
Form the dough into a 12-inch pizza. Place on a pizza pan or large cookie sheet.
Place the topping ingredients in a food processor, season with salt and pepper, and process until a paste forms. Spread over the dough in a thin layer.
Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Dot the pizza with the spinach and the sautéed garlic and onions.
Top with the shredded mozzarella or cheese blend and the feta crumbles. Sprinkle the oregano over the cheese. Bake the pizza until golden and bubbly all over, about 17 minutes.
This pizza is the variation on the chicken or turkey Spanakopita burgers. It was nice and light and full of healthy veggies. There was no meat, but lots of cheese. I really liked it. I'm not sure why, but the roof of my mouth is sore, so that bothered me while I ate, but the food tasted great. I put no onions, tomatoes, or arugula on my husband's side, but he did want the hot pepper rings. I didn't change anything about the recipe except to put it into terms that make more sense.