SPINACH AND FETA PIZZA
My husband is a meat and potatoes type of guy, but loves this veggie pizza. In fact, it is the only one I make at home any longer.
Provided by Erindipity
Categories Breads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large non-stick skillet, heat oil over medium high heat. Add onions. Once onions begin to brown reduce heat to low. Continue to cook onions until soft and caramelized. This should take a total of 20-30 minutes.
- Roll dough out. Spread pesto. Layer remaining ingredients and onions over sauce.
- Bake according to dough directions.
Nutrition Facts : Calories 225.2, Fat 16.7, SaturatedFat 7.8, Cholesterol 40.1, Sodium 660.7, Carbohydrate 12, Fiber 2.2, Sugar 6.9, Protein 8.6
GREEK PIZZA WITH SPINACH, FETA AND OLIVES
Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.
Provided by USA WEEKEND Pam Anderson
Categories World Cuisine Recipes European Greek
Time 42m
Yield 6
Number Of Ingredients 10
Steps:
- Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
- Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 39.3 g, Cholesterol 35.9 mg, Fat 29 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 894.4 mg, Sugar 2.9 g
FETA SPINACH PIZZA
"My husband and I love this pizza, which makes a quick, hearty meal for us on busy work nights," writes Connie Clegg of Frederick, Maryland. "We are eating more vegetarian meals now, and this certainly fits the bill! I buy the packaged baby spinach and use the remaining spinach in a warm spinach salad later in the week."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 pieces.
Number Of Ingredients 12
Steps:
- Unroll crust into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Brush with oil; sprinkle with garlic. Spread with pizza sauce. , Layer with spinach, onion, mushrooms and cheeses. Sprinkle with basil, Italian seasoning and pepper flakes if desired. Bake at 400° for 15-18 minutes or until golden brown.
Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 366mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
SPINACH AND FETA RUGELACH
Steps:
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
- Set the frozen spinach out on a plate at room temperature to soften slightly.
- Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
- Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
- Lightly brush the tops with egg wash and sprinkle with sea salt.
- Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.
SPINACH FETA TOMATO PIZZA
This was a result of craving pizza but not having the 'traditional' ingredients on hand. I'd like to think this is a bit healthier than most pizzas. I listed the avocado as optional because some people can't imagine that on pizza, but it's really good.
Provided by jaynine
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- On top of pizza crust, spread the alfredo sauce evenly.
- Sprinkle the Italian seasoning and garlic on top of the sauce.
- Add feta, parmesan, mozzarella cheeses.
- Spread the spinach across the pizza.
- Top with thin tomato slices, and finally, the avocado slices.
- Bake at 425 for about 20 minutes, depending on the type of crust you're using.
SPINACH FETA AND ARTICHOKE PIZZA
This pizza is so good! And what an added bonus to provide your body with power-foods like spinach, garlic, artichokes and tomatoes... packed with antioxidants and other excellent health benefits!
Provided by thepurpleturtle
Categories Cheese
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees, if using pizza stone, preheat on bottom rack for 1 hour.
- In a bowl, mix together the spinach, artichokes, garlic, onion, olives, parmesan and salt and pepper.
- Spread pizza sauce on prepared pizza dough.
- Evenly place the spinach mixture on the pizza and top with the sliced tomatoes.
- Sprinkle the feta and mozzarella on top.
- Bake for 15-20 minutes until done.
SPINACH FETA PERSONAL PIZZA
NUTRITION INFO (per 1-tortilla serving) Calories: 275.8 Fat: 8.9 g Carbohydrates: 37.7 g Protein: 12.9 g This quick and easy thin-crust pizza is a delicious alternative to having a platter of grease and cheese delivered to your door.
Provided by BurtonFanatic
Categories Spinach
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Turn on oven broiler.
- Spray cookie sheet with spray margarine and place tortilla on sheet.
- Toast tortilla lightly on both sides under broiler. Remove from oven.
- Top tortilla with sauce, spinach leaves, and tomato slices.
- Sprinkle on feta cheese and mozzarella cheese.
- Place under broiler until cheese melts.
Nutrition Facts : Calories 250.6, Fat 8, SaturatedFat 3.3, Cholesterol 12.9, Sodium 611.3, Carbohydrate 36.1, Fiber 4.8, Sugar 3.8, Protein 10.2
SPINACH FETA PIZZA
You won't miss the tomato sauce and pepperoni when you bite into this pizza from Wilma Lombardo, Santa Fe, New Mexico. Garlic, onion and basil season the spinach and cheese topping.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 slices.
Number Of Ingredients 15
Steps:
- In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Knead for 1 minute. Cover and let rest for 15 minutes., Roll into a 12-in. circle. Transfer to a greased 12-in. pizza pan. Cover and let rise in a warm place until puffed, about 20 minutes., Sprinkle with garlic and garlic salt. Top with the spinach, onion, mushrooms, cheeses and basil. Bake at 400° for 35-40 minutes or until crust is golden and cheese is melted. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 287 calories, Fat 10g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 401mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
SPINACH-FETA PIZZA
Start with a ready-to-use pizza crust for this Spinach-Feta Pizza! You'll love the way feta, spinach, basil & more come together in this Spinach-Feta Pizza.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450°F.
- Place pizza crust on baking sheet; spread with pizza sauce to within 1/2 inch of edge.
- Top with all remaining ingredients except nuts.
- Bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown.
- Sprinkle with nuts.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
FETA, SPINACH AND CHICKEN SAUSAGE PIZZA
I found spinach, garlic, and feta chicken sausage at the store and thought it would be great on a pizza. I also had canned san marzano tomatoes so I decided to make my own marinara. You can substitute pre-made marinara to make it even easy. I also used whole wheat crust to make it healthier.
Provided by Ewalla
Categories Chicken
Time 40m
Yield 1 pizza
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Poke a few holes in the sausage and place in a medium sauce pan over medium high heat and come about half way up the sausage with the EVOO, balsamic, and chicken stock. Occasionally turn the sausages and cook until the liquid has reduced into a glaze. Slice the sausage and return the to pan to coat in the glaze.
- Meanwhile, sautee garlic in a little EVOO on medium low heat for about 1 minute. Make sure it doesn't turn brown. Add tomatoes, oregano, salt, and pepper to taste. You may need to add about a 1 tsp of tomato paste if the sauce is too thin. Let the sauce simmer until ready to use.
- Drizzle a little EVOO on the crust then spread the mariana. Top with chicken sausage, spinach, feta, and provolone. Bake about 10-12 minutes until the cheese is melted.
Nutrition Facts : Calories 995.4, Fat 69.2, SaturatedFat 29.7, Cholesterol 114.3, Sodium 2773.9, Carbohydrate 52, Fiber 15, Sugar 26.6, Protein 53.6
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- To prepare this feta cheese pizza recipe, start by making the dough. Add into the bowl of the electric mixer the water along with the yeast. Stir with a fork and wait 3-4 minutes, for the yeast to be completely dissolved and starts bubbling. Pour in a splash of milk. Into the same bowl, add the flour, the salt and sugar. Using the dough hook, mix all the ingredients in low speed for about 5-7 minutes, until the dough becomes an elastic ball. Whilst mixing, pour in the olive oil. When done, remove the dough from the hook and check out its texture. It should be smooth and elastic and slightly sticky. If it is too sticky, add just a little more flour (1/2 tsp), mix and check again.
- Coat lightly the dough with some olive oil, place the dough inside and cover with plastic wrap. Let the dough sit in warm place for at least 30 minutes, until it doubles it’s size.
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- Preheat a grill for direct, medium-high grilling. If using charcoal, push 2/3 of hot coals to 1 side; spread remaining 1/3 on other side. If using a gas grill, reduce heat on 1 side to medium.
- In a large nonstick skillet over medium heat, warm 3 tsp. olive oil. Sauté garlic until fragrant, about 30 seconds. Add spinach and sauté until spinach wilts, 1 to 2 minutes. Transfer to a small bowl.
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- Have toppings within reach of grill. Slide dough onto hottest part of grill; cover grill. Cook, rotating, until bottom is blistered and browned, about 2 minutes. Flip dough onto cooler side of grill, cooked side facing up. Spread pizza sauce on crust; top with mozzarella, leaving a 1/2-inch border. Spread spinach mixture on top; sprinkle with feta.
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- In a stand mixer bowl, fitted with a dough hook, pour warm water. Then scatter yeast and sugar. Wait couple minutes until foamy. Stir in 3 cups bread flour. Cover with a lid and let it rest for 20 minutes.Tip: Try using all or part whole wheat flour for more fiber. In which case, you will need slightly less flour for the dough.
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- If using store-bought or homemade dough that has been refrigerated, set it out on a lightly floured surface and let it rest for 30 minutes before making your pizza. (The gluten in the dough will relax as it comes to room temperature and the pizza will be easier to work with.)
- Prepare the toppings and gently pat the red peppers and olives dry with paper towels. (Because these ingredients are stored in liquid, drying them will prevent the pizza from turning soggy.)
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- Preheat the oven to 200C / 390F and line two baking trays with baking paper. Place a pizza base on each tray, then spread tomato paste across the pizza bases. Next, layer toppings evenly across the bases in order of mozzarella, spinach, onion, bell pepper / capsicum, mushrooms and feta.
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