024 -- Spanakopizza

The weekends are pizza time at my house. It harks back to childhood and growing up in Chicago. I had some feta cheese left over from last week's lentils, so I decided I wanted to do something with them. I had been reading some recipes on the web and decided to make a Greek spanakopita inspired pizza. MMMM pizza and spanakopita -- a combination that can't go wrong, right? I feel so Rachel Ray in naming my dish :)

Olive oil spray
1 Can refrigerator pizza dough
3 Cloves garlic, minced
1 Green pepper, chopped
1/4-1/2 red onion, thinly sliced
Feta cheese
1 Lemon

First, spray the surface of a baking sheet with olive oil. Roll out the pizza dough to the desired thickness and spray the surface with olive oil again. Bake at 400 (or temperature on can) for about 7 minutes.

Pull the pizza out of the oven and start topping. I put the minced garlic down first, followed by peppers and onions. The spinach took the place as the top veggie. Spread the feta over the spinach. Top with dill, oregano, salt, and pepper to taste. Finally, sprinkle with lemon juice.

Bake for about 8 minutes longer and enjoy!


Winner! This was excellent, definitely one to enjoy again. I adore dill and feta, making this a yummy combo! Plus it was pretty darn healthy. I thought that the lemon brought out the dill and oregano and made it pretty darn tasty!! Warning, since there isn't a lot of cheese (its really more of a flatbread...) the toppings like to slide here there and everywhere.

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