 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I wanted to create a pizza that took its inspiration from the salads I enjoyed when I visited the Greek island of Corfu more than 20 years ago. It's so good and so easy to prepare. Ingredients:
1 prebaked 12-inch thin pizza crust |
1/2 cup chopped oil-packed sun-dried tomatoes plus 1 tablespoon of the oil, divided |
1 small red onion, thinly sliced |
1 teaspoon olive oil |
2 garlic cloves, minced |
1 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
grated lemon peel, optional |
2 cups fresh baby spinach, chopped |
1-1/4 cups crumbled feta cheese |
1/4 cup greek olives, pitted and chopped |
4 slices part-skim mozzarella cheese |
Directions:
1. Place crust on an ungreased 12-in. pizza pan; brush with oil from the sun-dried tomatoes. Set aside.
2. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the rosemary, pepper and lemon peel if desired. Spread over crust. Top with spinach and tomatoes.
3. Sprinkle with feta cheese and olives; top with mozzarella cheese. Bake at 425° for 10-12 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting. Yield: 6 slices.
|
|