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Spinach, Oven-Dried Cherry Tomato and Feta Pizza

 
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Use garlicky olive oil as the base instead of tomato sauce, sauteed spinach, sun-dried or home oven-dried tomatoes and feta cheese are tasty toppings.

Yield

2

servings

Prep

20

min

Cook

15

min

Ready

70

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

Whole wheat pizza dough:
1 teaspoon yeast, active dry
cup water
warm
½ teaspoon sugar
1 ¼ cups whole-wheat flour
or half whole wheat, half white flour
½ tablespoon olive oil
½ teaspoon salt
Garlicky olive oil:
3 tablespoons olive oil, extra-virgin
2 cloves garlic
crushed
Topping:
1 teaspoon olive oil
or other vegetable oil
2 cloves garlic
or to taste, minced
1 bunch spinach
freshly washed and coarsely chopped
¼ cup cherry tomatoes
oven-dried, or sun-dried tomatoes
2 tablespoons black olives
sliced
¼ cup feta cheese
crumbled

Directions

To make the pizza dough:

Add yeast, sugar, and water in a measuring cup or a medium bowl. Let sit for 10 to 15 minutes.

In a electrical mixer, add flour, olive oil, salt and actived yeast mixture and mix in low speed, 4 to 5 minutes, add more water if the dough seems too dry.

Until it forms into a soft dough and bowl is clean inside.

Coat the inside of the mixing bowl with cooking spray, and cover with a plastic wrap or a kitchen towel.

Set in a warm place and let the dough rise until doubles the volume, about 40 to 60 minutes.

Meanwhile,

Mix together crushed garlic and 3 tablespoons of extra-virgin olive oil in a small bow, and let sit.

Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat.

Add garlic, sauté until fragrant, about 30 seconds.

Stir in the spinach with bunches, cook until spinach is welted, 2 to 3 minutes.

Remove from heat and transfer into a colander, squeeze the excess water. Set aside.

Once the dough is doubled the volume, turn onto a lightly floured working surface or cutting board.

Preheat oven to 450 F degrees. If you have a pizza stone, put it in.

Punch the dough a few times, use a rolling roll to roll the dough into a 11-inch diameter circle.

Let stand for another 10 minutes.

Brush the dough with 2 tablespoons of the garlicky olive oil.

Spread the sauteed spinach evenly, arrange oven-dried cherry tomatoes and black olives over spinach.

Sprinkle crumbled feta cheese on top.

Bake on the pizza stone for about 10 minutes; if bake on the pizza tray, it takes a few minutes longer, 12 to 14 minutes until the edges are puffed.

Drizzle with the remaining 1 tablespoon of garlicky olive oil over the pizza, slice and serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 60947% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 1014mg 42%
Total Carbohydrate 24g 24%
Dietary Fiber 14g 57%
Sugars g
Protein 40g
Vitamin A 325% Vitamin C 94%
Calcium 33% Iron 49%
* based on a 2,000 calorie diet How is this calculated?

 

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