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Spinach Feta Pizza

Spinach Feta Pizza
You won't miss the tomato sauce and pepperoni when you bite into this pizza from Wilma Lombardo, Santa Fe, New Mexico. Garlic, onion and basil season the spinach and cheese topping.
6 ServingsPrep: 40 min. + rising Bake: 35 min.

Ingredients

  • 3/4 cup water (70° to 80°)
  • 2 tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 cups bread flour
  • 2 teaspoons active dry yeast
  • TOPPING:
  • 1 garlic clove, minced
  • 1/8 teaspoon garlic salt
  • 2 cups chopped fresh spinach
  • 1 small red onion, sliced and separated into rings
  • 1 cup sliced fresh mushrooms
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup crumbled feta cheese
  • 1/2 teaspoon dried basil

Directions

  • In bread machine pan, place the first six 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.
  • Knead for 1 minute. Cover and let rest for 15 minutes.
  • Roll into a 12-in. circle. Transfer to a greased 12-in. pizza pan.
© Taste of Home 2013

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Spinach Feta Pizza (continued)

Directions (continued)

  • Cover and let rise in a warm place until puffed, about 20 minutes.
  • Sprinkle with garlic and garlic salt. Top with the spinach, onion,
  • mushrooms, cheeses and basil. Bake at 400° for 35-40 minutes or
  • until crust is golden and cheese is melted. Let stand for 5 minutes
  • before slicing. Yield: 6 slices.
Nutrition Facts: One slice equals 287 calories, 10 g fat (4 g saturated fat), 16 mg cholesterol, 401 mg sodium, 37 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013