Spinach & Feta Pizza Romesco
Some little voice inside of me told me I needed to make Romesco sauce again. It’s a marvelous sauce … the kind that I would lick off the plate, regardless of what it was served on (or who was watching). A spanish-based sauce I met last year some time, it has ground almonds along with fire-roasted garlic, tomatoes & peppers. Oh it’s divine! I needed some again in my life, so I made a simpler “inside” version of my fire roasted Romesco sauce. (Are you interested in seeing the “inside” version for Romesco? If so, please comment and let me know and I’ll blog it!)
Anyway, once I’d finished making my sauce, I needed to USE my Romesco sauce … so many ideas came to mind (besides drinking it, which, believe me, I was very tempted to do) … the first idea was this hearty vegetarian pizza, which turned out marvelous, either hot or cold. (I think the “test” of a great pizza is if it truly tastes good cold … then you KNOW it’s good!)
You can make your own crust or use a store-bought one. I like to make my own–it’s so easy in the bread machine, and costs SO much less than store-bought. Besides that I like knowing exactly what went into my food and hate all the preservatives that seem to like to creep into pre-packaged foods.
- Pizza dough (recipe here ... or pre-formed crust)
- Romesco sauce (recipe here)
- 3 - 12 cloves of garlic, chopped (3 for an individual, 12 for a large)
- 1 - 4 teaspoons olive oil (1 for an individual, 4 for a large)
- 1 - 4 cups fresh spinach leaves (1 cup for an individual, 4 for a large)
- Feta cheese
- Fresh, sweet cherry tomatoes, halved or quartered
- Balsamic reduction, for drizzling
- Prepare the pizza dough, but don't pre-bake it. Shape it to fit the pan/size you're going for.
- While the dough is rising, prep the sauce. Then, in a frying pan, fry the garlic with the olive oil until just starting to brown. Add the spinach and a couple teaspoons of water, cover and let cook for just a few minutes or until the spinach is wilted. Squeeze the excess water out of the spinach or drain on a towel, but pat well to try to get most of the moisture out of the spinach.
- Preheat the oven to 425 F. Divide the dough if you like to make individual pizzas, then roll or hand-shape each piece into as large of a circle as you can without ripping the dough. Spread a good amount of the Romesco on the crust. Spread the spinach out over the sauce, then top with crumbled feta cheese and the tomatoes. Bake at 425 for 15 - 20 minutes or until the crust is nicely puffy and golden brown.
- Drizzle with balsamic reduction if desired.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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