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The combination of goat cheese, roasted red peppers and
kalamata olives on this pizza is extremely flavorful. It's another take
on a Greek style pizza to be sure.
Preparation Time: 30 minutes Serving Size: 4
- 6 ounces baby spinach leaves, washed
- 1/4 cup water
- olive oil
- 1 thin and crispy pizza crust (here's
ours)
- (1) 16 ounce can Italian style tomatoes, drained
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- 1/2 cup roasted red peppers, drained and sliced
- 4 ounces goat cheese, 1/4 inch slices
- 1/2 cup kalamata olives, pitted, halved and drained
- 2 cups mozzarella cheese
- dried oregano
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If using our
thin and crispy pizza dough, prepare ahead of time and heat
oven to 500°. If using a store-bought dough, follow directions
for oven temperature. Bring 1/4 cup of water to a boil in a
medium sauce pan. Add the spinach, cover and turn off the heat.
Let sit 5 minutes to wilt spinach. Drain and dry well on paper
towels. Brush pizza dough with olive oil. Drain tomatoes and
spread evenly over the oiled crust. Add the wilted and dried
spinach, then roasted red peppers, kalamata olives and the goat
cheese. Spread mozzarella over the pizza and sprinkle with dried
oregano. Cook at least 10 minutes until bubbly and starting to
brown. |
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