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Ingredients
• 1 1/2 cups whole wheat flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp extra virgin olive oil, plus extra for brushing
• 1/2 cup warm water (110°F to 115°F)
• 2 cups fresh baby spinach, washed and dried
• 1 cup crumbled feta cheese
• 1/2 cup thinly sliced red onion
• 1 clove garlic, minced
• 1/4 cup sun-dried tomatoes, chopped
• 1 tbsp dried oregano
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts
Step 1:
In a large mixing bowl, combine whole wheat flour, yeast, sugar, and salt.
Step 2:
Add olive oil and warm water to the dry ingredients. Mix until a dough forms, then knead for 5-7 minutes until smooth and elastic.
Step 3:
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
Step 4:
Preheat the oven to 450°F (230°C) with a pizza stone or baking sheet inside.
Step 5:
Punch down the dough and roll it out on a piece of parchment paper to form a 12-inch circle.
Step 6:
Brush the dough with olive oil and sprinkle minced garlic evenly over the surface.
Step 7:
Layer fresh spinach, red onion slices, sun-dried tomatoes, and crumbled feta cheese on the dough.
Step 8:
Sprinkle dried oregano, black pepper, Parmesan cheese, and pine nuts over the toppings.
Step 9:
Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet.
Step 10:
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Step 11:
Remove from the oven, let cool for 5 minutes, then slice and serve.
Description
The concept of 'healthy pizza' might seem like an oxymoron, but this Spinach and Feta Pizza proves otherwise. Drawing inspiration from the Mediterranean diet, known for its heart-healthy benefits, this pizza transforms a traditionally indulgent dish into a nutritious meal. The combination of spinach and feta is a nod to the Greek spanakopita, a savory pastry that has been enjoyed for centuries. By incorporating these flavors onto a whole wheat crust, we're not only paying homage to traditional Mediterranean cuisine but also creating a modern, health-conscious twist on everyone's favorite comfort food. Perfect for those busy weeknights when you want something quick, delicious, and nourishing, this pizza will soon become a staple in your recipe repertoire.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator. Bring it to room temperature before rolling out.
Q: How can I prevent the spinach from making the pizza soggy?
A: Make sure your spinach is thoroughly dried after washing. You can also lightly sauté it before adding to the pizza to remove excess moisture.
Q: Can I freeze this pizza?
A: Yes, you can freeze the baked pizza for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before reheating in a 375°F (190°C) oven until hot.
• For a gluten-free option, substitute the whole wheat flour with a gluten-free flour blend.
• If fresh spinach is unavailable, use 1 cup of thawed and well-drained frozen spinach.
• You can substitute goat cheese for feta if preferred.
• Toasting the pine nuts before adding them to the pizza will enhance their flavor.
• This recipe contains gluten and dairy. It is suitable for vegetarians but not for vegans.
• For best results, use a high-quality, Greek feta cheese made from sheep's milk.
Slice the pizza into 8 equal pieces and serve hot. Garnish with additional fresh spinach leaves if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes or until warm.
Start preheating the oven when you begin rolling out the dough to ensure it's hot enough when you're ready to bake.
- For a crispier crust, prebake the dough for 5 minutes before adding toppings.
- Don't overload the pizza with toppings to prevent a soggy crust.
- Use room temperature feta cheese for better melting and distribution.
For a vegan version, replace feta with cashew cheese and omit Parmesan. Add sliced cherry tomatoes or roasted red peppers for extra color and flavor.
Pair with a crisp white wine like Assyrtiko or a light-bodied red like Pinot Noir. A Greek salad makes an excellent side dish.
This pizza is best made in spring and summer when fresh spinach is abundant, but can be enjoyed year-round.
This recipe contains gluten (wheat), dairy (feta and Parmesan cheese), and tree nuts (pine nuts). It may contain traces of other allergens depending on the specific brands of ingredients used.
