Tomato Pizza with Spinach & Feta

Ready in just 25 minutes – this quick and easy vegetarian tomato pizza starts with an olive oil base which is then topped with sliced garlic, fresh spinach, three kinds of cheese, and fresh sliced tomatoes.

 

You Will Love This

• It’s a welcomed departure from your usual Friday night pizza routine. Switch up your boring Friday night family dinner with this super simple vegetarian pizza combination. If you’re afraid your kids won’t eat it, let them help make it! The more involved they are in making dinner, the more likely they are to eat it!
• It’s loaded with flavor but super quick and easy to throw together. The ingredient list is short and sweet, but the simple flavors work so well together. Subtle garlic, tangy feta, juicy tomatoes and ooey gooey mozzarella on a crispy, crunchy pizza crust.
• It’s really an “everything but the kitchen sink” kind of pizza. Feel free to use kale instead of spinach, fontina instead of mozzarella or even sun dried tomatoes instead of fresh ones. Use this recipe as a blueprint and clean out your fridge; make it your own! Keep the ratios the same and it will bake up warm and delicious!

Instructions

Toss dough or roll it out into a large circle. Dust sheet pan or pizza pan with a thin layer of corn meal. Carefully transfer crust to the pan. Use a fork to poke holes all over the crust. 

Bake for 3-5 minutes or until the crust just starts to get golden brown. Brush with olive oil.

Place sliced garlic in a single layer.

Then add spinach.

Add mozzarella.

Add tomatoes.

Then add Parmesan and feta. Bake for 15 minutes at 550 degrees. 

Sprinkle with Kosher salt and a drizzle of olive oil if desired. Slice and enjoy!

Tips

• Don’t skip the par bake. Partially baking the crust for a few minutes in a hot oven is going to ensure that it comes out cracker crisp and crunchy even after it’s been topped with all the goodies. There is nothing worse than soggy pizza and this is the number one way to avoid it!
• If you don’t have corn meal, feel free to use parchment paper. If you’re out of that too, you can lightly spray the baking sheet with cooking spray or spread a thin layer of olive oil on it.
• Add a pinch or two of salt after baking. If you haven’t sprinkled salt on your pizza, you are missing out! It amplifies the flavor of each topping and really makes everything pop. I like to give this za a quick drizzle of olive oil too which amps up the flavor even more.

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