Spinach-Feta Greek Pizza
In the oven or on the grill - this is a pizza for all seasons!
- 3 tablespoons EVOO - Extra Virgin Olive Oil, divided
- Flour, for sprinkling
- 1 whole wheat pizza dough
- 2 cloves garlic, grated
- 1 medium onion, chopped
- 2 bunches spinach
- Salt and ground black pepper
- Nutmeg, to taste
- 1 cup feta cheese crumbles
- 1 1/2 cups mozzarella cheese, shredded
- 1 pint cherry tomatoes, halved
- 1 sprig fresh oregano, chopped
Yields: 4 servings
Oven Instructions: Preheat oven 450˚F.
Lightly brush a sheet pan or round pizza pan with 1 tablespoon EVOO. Dust a flat, clean work surface area with some all-purpose flour. Roll out the pizza dough with a rolling pin to fit your pan then place the dough onto the oiled pan. Pop it into the oven until golden brown.
In a large skillet, sauté the garlic and onion in the remaining EVOO and cook until tender, about 3-4 minutes. Add the spinach to the onions and garlic, and wilt. Season with salt, pepper and grated nutmeg.
Top the par-baked pizza dough with the spinach mixture then top that with the feta and mozzarella. Place the pizza back into the oven and bake until the cheese is melted and starting to brown. When the pizza comes out of the oven, top with the cherry tomatoes oregano and black pepper.
Grill Top Instructions: Preheat grill to high heat.
In a large skillet, sauté the garlic and onion in 2 tablespoons EVOO then add in the spinach and wilt. Season with salt, pepper and grated nutmeg, and reserve.
Dust a flat clean work surface area with some all purpose flour and divide the dough in half, using a rolling pin roll out the pizza dough to two small pizzas.
Brush the grill top with a little EVOO, then place the two doughs onto the grill and let them get golden and crispy on the side facing down. Flip the two pizzas over and top the golden crispy side with the reserved spinach mixture and the feta and mozzarella. Tent the pizzas with foil or close the lid on the grill and let the pizzas cook up until the cheese is bubbling and crust is nice and crispy. When they come off the grill, top with the cherry tomatoes, oregano and black pepper.
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