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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You'll use the tomatoes reserved from Braised Pork with Slow-Cooked Collards, Grits, and Tomato Gravy here. Purchase one pound of pizza dough and use most of it here; the rest becomes grilled flatbreads for Red Lentil Dal with Carrot Salad and Coriander Flatbreads. Ingredients:
12 ounces refrigerated fresh pizza dough |
1 tablespoon canola oil, divided |
2 cups vertically sliced onion (about 1/2 large) |
6 garlic cloves, thinly sliced |
1 (28.5-ounce) can no-salt-added whole tomatoes, well drained and coarsely chopped (or tomatoes reserved from braised pork with slow-cooked collards, grits, and tomato gravy) |
2 tablespoons chopped fresh oregano, divided |
3/4 teaspoon crushed red pepper |
1/4 teaspoon kosher salt |
3 ounces fresh mozzarella cheese, torn into bite-sized pieces |
1.5 ounces parmesan cheese, grated (about 1/3 cup) |
4 ounces fresh baby spinach |
Directions:
1. Remove dough from refrigerator. Let stand at room temperature, covered, 30 minutes.
2. Place a heavy baking sheet in oven. Preheat oven to 500° (keep baking sheet in oven as it preheats).
3. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion; cook 4 minutes or until softened, stirring frequently. Remove onion from pan. Add 1 teaspoon oil to pan; swirl to coat. Add garlic; cook 1 minute, stirring frequently. Add tomatoes, 1 tablespoon oregano, pepper, and salt; cook 4 minutes or until most of liquid evaporates, stirring mixture occasionally.
4. Roll dough into a 13-inch circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully place dough on preheated baking sheet. Spread tomato mixture evenly over dough, leaving a 1/2-inch border. Top with onion and cheeses. Bake at 500° for 12 minutes or until crust is golden and cheese is lightly browned.
5. Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add spinach; sauté 2 minutes or until spinach wilts. Top pizza with remaining 1 tablespoon oregano and spinach. Cut into 8 slices.
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