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Tomato Pizza with Spinach and Feta

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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. 

Ingredients

Units Scale

Instructions

  1. Heat oven to 550 degrees.
  2. Toss dough or roll it out into a large circle. 
  3. Dust sheet pan or pizza pan with a thin layer of corn meal.
  4. Carefully transfer crust to the pan. 
  5. Use a fork to poke holes all over the crust. 
  6. Bake for 3-5 minutes or until the crust just starts to get golden brown. 
  7. Top with olive oil, sliced garlic, spinach, mozzarella, tomatoes, Parmesan, feta and oregano. 
  8. Bake for 15 minutes at 550 degrees. 
  9. Sprinkle with Kosher salt and a drizzle of olive oil if desired. Slice and enjoy!

Equipment

Notes

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.

Nutrition

Find it online: https://midwestfoodieblog.com/tomato-pizza-with-spinach-feta/