Ingredients
Scale
- 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
Instructions
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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