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Introduction
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.
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.
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.
