One year, by accident, I planted our spinach just a little too late at the end of summer to get a fall yield. However, this accident lead to a wonderful surprise in the spring. By the first week in May we were able to harvest 6 pounds of the most succulent spinach. The plants were established enough in the fall to withstand a Michigan winter and then thrive in the spring after it warmed up a bit. Because of this discovery we now plant spinach late every fall and in May we use the spinach to make several spinach pizzas, one of which we eat that night, fresh out of the oven, and the others which we freeze for future meals.

My husband and I have really come to the conclusion that a little extra time to double or triple a recipe and freeze the extras has taken the quality of our meals to another level, on busy nights when we can’t cook. We make foods that are fresh and in season and, even after freezing them, that freshness still comes through. I much prefer a frozen spinach pizza made from organic home-grown spinach than to make one from “fresh” spinach shipped in from Peru.

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. It is also up and abundant by the middle of May, and if you’re lucky, so is the oregano and parsley. 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. Click HERE for a whole wheat crust recipe. This recipe makes two large pizzas.

Ingredients

Pizza Topping:

• 1-2 tablespoons olive oil
• 1 small red onion
• 4-5 cups diced mushrooms (we use portobellos 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

Instructions

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. Saute onion in olive oil until soft and clear. Add mushrooms and saute until the water goes away, about 10-15 minutes. Add mint, oregano, spinach, garlic, sundried tomatoes and saute 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.

For more photographs and to see my whole wheat crust recipe go to The Savage Feast.