Recipe: Spinach pizza
Besides the freshness, the secret to the flavor of this pizza is the mint. It’s not an “out front” taste but you’d miss it if it wasn’t there. You can use whatever pizza crust recipe you like, or use a pre-made pizza crust to speed things up. I particularly like a whole wheat crust since it gives it a nice texture and complements the flavor of the spinach.
- 1-2 tablespoons olive oil
- 1 small red onion
- 4-5 cups diced mushrooms (we use portabellas but button mushrooms or a combination are okay, too.)
- 1 handful fresh mint or 2-3 tablespoons dried mint
- 1 small handful fresh oregano or 2 tablespoons dried oregano
- 1 small handful fresh parsley or 2 tablespoons dried parsley
- 4-5 cloves garlic, minced
- 2 pounds of fresh spinach or 3 small packages frozen chopped spinach, thawed and squeezed dry.
- 4-5 sundried tomatoes, rehydrated and diced (optional)
- 1 package feta cheese
- 1 pound (or so) shredded mozzarella cheese
If you are using fresh spinach, chop it coarsely and then wilt it in a pan with a little bit of water, and set aside. After it has cooled press out any extra water. Sauté onion in olive oil until soft and clear. Add mushrooms and sauté until the water goes away, about 10-15 minutes. Add mint, oregano, spinach, garlic, sundried tomatoes and sauté for another 5-10 minutes. Cook until the liquid from the spinach and mushrooms is reduced. Place on pre-baked crusts, distributing equally. Crumble feta cheese on top then cover with mozzarella. Bake at 375 degrees F for 10-15 minutes until cheese is melted and beginning to brown.
This recipe was written by Anne Savage and originally posted on AnnArbor.com on June 7, 2011.