Evelyn Inspired Greek Tomato Spinach Pizza Recipes

GREEK PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). If using a pizza stone, place in oven to preheat.
• Heat 1 tablespoon olive oil in a large skillet; cook and stir onion and garlic until tender, about 5 minutes. Add spinach and continue to cook and stir until all liquid has evaporated, 5 to 7 minutes. Remove from heat and season with basil, lemon juice, oregano, and pepper. Allow mixture to cool slightly.
• Unroll pizza dough on preheated pizza stone or a large baking sheet and brush with remaining 1 tablespoon olive oil. Spread spinach mixture over dough, leaving a small border at the edge of the pizza crust. Top with 1 cup mozzarella cheese.
• Press tomato slices into seasoned bread crumbs until coated; arrange tomatoes over pizza. Spread remaining 1 cup mozzarella cheese and feta cheese over tomatoes.
• Bake in preheated oven until pizza crust is golden brown and cheese is melted, about 15 minutes.

GREEK-STYLE SPINACH PIZZA WITH PHYLLO CRUST

Steps:

• Cook the spinach in a pot of salted water for about 2-3 minutes; drain in a colinder, then run under cold water to cool.
• Squeeze out any moisture using hands.
• Set oven to 400 degrees (IMPORTANT, use middle oven rack).
• Brush a large baking sheet lightly with melted butter.
• Put one sheet of the phyllo on the buttered baking sheet, then brush the top of the sheet with about 1 tablespoon butter (you will not need more than 7 tablespoons butter since you brushing 7 sheets of phyllo, use the butter sparingly as the phyllo will be too greasy, you might even want to use less than the 7 tablespoons!).
• Sprinkle the buttered phyllo with 2 scant tablespoons Parmesan cheese.
• Lay another sheet of phyllo on top and press firmly so that it adheres to the bottom piece of phyllo.
• Brush the sheet with melted butter, then sprinkle with parmesan cheese.
• Layer the remaining phyllo in the same manner ending with a sheet of phyllo.
• Brush the top sheet lightly with melted butter.
• Bake for about 3-5 minutes.
• For the topping; sprinkle the spinach evenly over the crust, leaving about 1-inch border all around.
• Then season with black pepper and a little salt.
• Sprinkle the sliced red onion over the spinach, then sprinkle with kalamata olives.
• Sprinkle with crumbled feta cheese.
• Drizzle with olive oil.
• Bake the phyllo pizza for about 15 minutes or until the feta is melted.
• Slice into squares using a pizza wheel.

GREEK PIZZA WITH SPINACH, FETA AND OLIVES

Steps:

• Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
• Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

GREEK-STYLE PIZZA

Steps:

• Heat oven to 425°F.
• Combine sour cream, basil and pepper in small bowl.
• Spread evenly over bread shell to within 1/2-inch of edge; top with tomatoes.
• Arrange artichoke hearts, spinach, pepperoncini and olives on pizza; sprinkle with cheese.
• Place pizza on baking sheet. Bake for 14 to 18 minutes or until heated through.
• You could substitute 1/2 cup chopped fresh parsley for the spinach.
• You could substitute 6 pitted ripe olives, chopped, for the kalamata olives.