Spinach And Marinated Tomato Pizza Food

TOMATO SPINACH PIZZA

Steps:

• In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16x11-in. rectangle. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Brush with oil; sprinkle with Parmesan cheese, Italian seasoning and garlic salt. Top with spinach, tomatoes and mozzarella cheese. , Bake at 375° for 17-22 minutes or until crust is golden brown and cheese is melted. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is golden brown.

SPINACH AND MARINATED TOMATO PIZZA

Steps:

• Heat oven to 425°F. In medium bowl, place grape tomatoes and vinaigrette; stir to coat. Set aside.
• Cook spinach as directed on box. Squeeze to drain well.
• On ungreased cookie sheet, place pizza crust. Spread spinach evenly over crust; sprinkle with pepper. With slotted spoon, remove tomatoes from vinaigrette; arrange tomatoes over spinach. Top evenly with mozzarella cheese.
• Bake 8 to 10 minutes or until cheese is melted and bubbly. Sprinkle with basil.

HAM, SPINACH AND POTATO PIZZA

Steps:

• For the dough: Combine the flours, salt, sugar and yeast in a medium bowl. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours or up to overnight.
• Position a pizza stone or inverted baking sheet in the oven and preheat to 475 degrees F.
• Cut out 2 big sheets of parchment paper, and dust liberally with flour. Divide the dough into two pieces, and place each on a piece of parchment. The dough will be very sticky, so don't be shy in dusting it with enough flour as needed to handle it. Roll out on the parchment until the dough is very thin and about 12 inches in diameter, dusting with flour as needed.
• For the toppings: Brush each round with 1 tablespoon olive oil and top them with the garlic, shallot, mozzarella, spinach and ham. Toss the potatoes with the remaining tablespoon olive oil in a medium bowl and distribute the potatoes over the pizzas in a single layer, not allowing the potatoes to overlap. Sprinkle everything with a good pinch of salt and a few turns of pepper.
• Using a pizza peel or baking sheet, slide one of the pizzas on its parchment onto the pizza stone and bake until the cheese is splotchy with brown marks and the potatoes are browned, about 12 minutes.
• Sprinkle with crushed red pepper, Parmesan and parsley. Repeat with the remaining pizza, and enjoy!

SPINACH GARLIC PIZZA

Steps:

• Mix olive oil and garlic in small microwavable bowl.
• Microwave on HIGH 30 seconds.
• Place pizza crust on cookie sheet; brush entire surface with oil mixture.
• Top with spinach, mozzarella cheese, tomato slices and feta cheese.
• Sprinkle pizza with rosemary and parmesan Bake at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden.
• Let stand 5 minutes.

SPINACH FETA TOMATO PIZZA

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 RICOTTA PIZZA WITH FRESH TOMATO PUREE

Steps:

• Divide dough into two and roll out into two thin crusts. Lightly brush olive oil to taste on top and bake the dough for 5 minutes in a 425 degree oven on a greased and floured pan.
• Meanwhile grate the four tomatoes into a medium bowl. If your tomatoes are really ripe, you can drain the excess liquid slighlty. Add the pressed garlic and olive oil.
• Add the spinach to a medium pan over medium heat and saute with salt and pepper to taste until half-wilted.
• Spread the tomato mixture on both crusts. Return to the oven for another 5 minutes. This should get rid of any excess liquid in the sauce.
• Top the pizzas with spinach, basil, and a light sprinkling of mozzarella. Finish by placing small dallops of ricotta around the pizza, using a small spoon.
• Bake for an additional 10 minutes or until cheese bubbles and begins to brown.

DEEP DISH SPINACH AND MOZZARELLA PIZZA

Steps:

• Position an oven rack on the second-lowest level in the oven and place a baking stone, if using one, on the rack. Preheat the oven to 500 degrees F.
• Brush a 14 inch round deep-dish pizza pan with the olive oil. Starting in the middle and using your fingertips. press the dough evenly to cover the bottom and about 2 inches up the sides of the pan. Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in the pan for 15-20 minutes.
• To assemble the pizza, lightly press the dough up the sides of the pan if it has slid back down. Lay half of the mozzarella slices over the pizza dough, overlapping to cover the dough completely.
• Toss the spinach with the garlic and a few grindings of pepper. Arrange the spinach mixture over the mozzarella. Arrange the rest of the mozzarella over the spinach. Ladle the tomato sauce evenly over the mozzarella. Sprinkle the Parmesan over the top of the sauce.
• Place the pizza in the oven on the rack or baking stone and reduce the temperature to 450 degrees F. (Work quickly so the oven temperature doesn't drop too much). Bake the pizza until the crust is crisp and a deep golden brown, and the cheese is golden, about 30 minutes. Remove the pizza from the oven and place on a wire rack to cool for 5 to 7 minutes.
• Use a knife to loosen the crust from the sides of the pan.
• Cut the pizza into large wedges and then slide a metal spatula until the bottom crust to remove and lift out the wedges. Serve immediately.

SPINACH FETA PERSONAL PIZZA

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.

ROASTED GARLIC, SPINACH, AND TOMATO PIZZA

Steps:

• Roast the garlic: Slice 1/2 inch off the top of the garlic head and place cut side up on foil. Drizzle with 1 tsp oil and sprinkle with water. Wrap in foil and bake at 350°F for 50 minutes. When cooled slightly, squeeze roasted garlic out of the skins. To grill: Heat Foreman's Grilling Machine to the highest setting or make a medium-hot fire on a gas or charcoal grill. Roll out pizza dough on a lightly oiled baking sheet. Cut dough in half; shape into two 10-inch square pizzas. Do not make a rim. Grill dough on one side until grill marks show, about 3 minutes. Remove from grill. Place dough, grilled side up, on a cutting board. Brush with remaining 2 tsp oil. Spread with roasted garlic; season with salt and pepper. Add spinach, cheeses, tomatoes, and pine nuts. Return to grill and cook for 3 minutes, or until cheese melts and crust is cooked through. Garnish with basil; cut pizzas in half to serve. To bake: Heat oven to 475°F. On a lightly greased baking sheet, form dough into a large pizza; arrange toppings. Bake 10 minutes or until crust browns. Remove from oven; garnish with basil; cut into fourths to serve.