Spinach, Oven-Dried Cherry Tomato & Feta Pizza
Use garlicky olive oil as the base instead of tomato sauce, sauteed spinach, sun-dried or home oven-dried tomatoes and feta cheese are tasty toppings.
Yield
2 servingsPrep
20 minCook
15 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Whole wheat pizza dough | |||
| 1 | teaspoon |
yeast, active dry
|
|
| ⅓ | cup |
water
warm |
|
| ½ | teaspoon |
sugar
|
|
| 1 ¼ | cups |
whole-wheat flour
or half whole wheat, half white flour |
|
| ½ | tablespoon |
olive oil
|
|
| ½ | teaspoon |
salt
|
|
| Garlicky olive oil | |||
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
crushed |
|
| Topping | |||
| 1 | teaspoon |
olive oil
or other vegetable oil |
|
| 2 | cloves |
garlic
or to taste, minced |
|
| 1 | bunch |
spinach
freshly washed and coarsely chopped |
|
| ¼ | cup |
cherry tomatoes
oven-dried, or sun-dried tomatoes |
|
| 2 | tablespoons |
black olives
sliced |
|
| ¼ | cup |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Whole wheat pizza dough: | |||
| 5 | ml |
yeast, active dry
|
|
| 79 | ml |
water
warm |
|
| 2.5 | ml |
sugar
|
|
| 296 | ml |
whole-wheat flour
or half whole wheat, half white flour |
|
| 7.5 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
| Garlicky olive oil: | |||
| 45 | ml |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
crushed |
|
| Topping: | |||
| 5 | ml |
olive oil
or other vegetable oil |
|
| 2 | cloves |
garlic
or to taste, minced |
|
| 1 | bunch |
spinach
freshly washed and coarsely chopped |
|
| 59 | ml |
cherry tomatoes
oven-dried, or sun-dried tomatoes |
|
| 3E+1 | ml |
black olives
sliced |
|
| 59 | ml |
feta cheese
crumbled |
|
Directions
To make the pizza dough:
Add yeast, sugar, and water in a measuring cup or a medium bowl. Let sit for 10 to 15 minutes.
In a electrical mixer, add flour, olive oil, salt and actived yeast mixture and mix in low speed, 4 to 5 minutes, add more water if the dough seems too dry.
Until it forms into a soft dough and bowl is clean inside.
Coat the inside of the mixing bowl with cooking spray, and cover with a plastic wrap or a kitchen towel.
Set in a warm place and let the dough rise until doubles the volume, about 40 to 60 minutes.
Meanwhile,
Mix together crushed garlic and 3 tablespoons of extra-virgin olive oil in a small bow, and let sit.
Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat.
Add garlic, sauté until fragrant, about 30 seconds.
Stir in the spinach with bunches, cook until spinach is welted, 2 to 3 minutes.
Remove from heat and transfer into a colander, squeeze the excess water. Set aside.
Once the dough is doubled the volume, turn onto a lightly floured working surface or cutting board.
Preheat oven to 450 F degrees. If you have a pizza stone, put it in.
Punch the dough a few times, use a rolling roll to roll the dough into a 11-inch diameter circle.
Let stand for another 10 minutes.
Brush the dough with 2 tablespoons of the garlicky olive oil.
Spread the sauteed spinach evenly, arrange oven-dried cherry tomatoes and black olives over spinach.
Sprinkle crumbled feta cheese on top.
Bake on the pizza stone for about 10 minutes; if bake on the pizza tray, it takes a few minutes longer, 12 to 14 minutes until the edges are puffed.
Drizzle with the remaining 1 tablespoon of garlicky olive oil over the pizza, slice and serve warm.
