Spinach, Red Onion & Feta Pizza
This Spinach, Red Onion & Feta pizza was wonderfully light and fresh tasting. Inspired by Spanakopita, the flavor of all three topping ingredients came through distinctly and were delicious together.
I brushed a Boboli thin crust with olive oil and minced garlic and sprinkled a light layer of grated mozzarella on top. I minced two garlic cloves and sauted them in a tbsp. of olive oil for 1-2 minutes. I then added 5-6 oz fresh baby spinach leaves (stalks removed) and sauted for 2-3 minutes, adding a few drops of water. I seasoned the spinach with salt and pepper and then placed it on a chopping board, chopped it, then placed it in a sieve and removed extra liquid by pressing with the back of a wooden spoon. I sprinkled the spinach over the pizza.
I wiped out my skillet and cooked fine slices of red onion in a smidgen of olive oil for 2 minutes. I added these to the pizza and then topped everything off with generous amounts of crumbled feta. Baked at 450 for 8 minutes.