Feta Spinach Pizza Recipes

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.

SPINACH FETA PIZZA

Steps:

• 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 1-2 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. 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.

FETA SPINACH PIZZA

Steps:

• Unroll crust into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Brush with oil; sprinkle with garlic. Spread with pizza sauce. , Layer with spinach, onion, mushrooms and cheeses. Sprinkle with basil, Italian seasoning and pepper flakes if desired. Bake at 400° for 15-18 minutes or until golden brown.

CHICKEN, SPINACH & FETA PIZZA

Steps:

• Prepare pizza dough 2-3 hours ahead of time.
• Dissolve yeast in warm water in a warmed mixing bowl (I use a standing KitchenAid mixer).
• Add salt and flour to mixture and mix with dough hook on speed 2 until dough forms a ball and pulls away from sides of the bowl. Mix on speed two for an additional 2 minutes.
• Place dough in a greased bowl, turning to grease top. Cover with a damp towel and let sit in a warm area without a draft for 2 hours or until doubled in size.
• After it has risen munch it down and then spread the dough over a greased 14-inch or larger pizza pan.
• To make the sauce, combine stewed tomatoes, peppers and garlic in a food processor and puree until they have reached a desired consistency. Strain out excess moisture and spread over dough.
• Make sure that your spinach is well drained by squeezing out any excess water with paper towels. Spread over pizza, followed by remaining vegetables, chicken and finally the cheeses. Brush crust with olive oil.
• Bake at 400 F or until crust is browned and cheese is bubbly.

FETA, SPINACH AND CHICKEN SAUSAGE PIZZA

Steps:

• Preheat oven to 400 degrees.
• Poke a few holes in the sausage and place in a medium sauce pan over medium high heat and come about half way up the sausage with the EVOO, balsamic, and chicken stock. Occasionally turn the sausages and cook until the liquid has reduced into a glaze. Slice the sausage and return the to pan to coat in the glaze.
• Meanwhile, sautee garlic in a little EVOO on medium low heat for about 1 minute. Make sure it doesn't turn brown. Add tomatoes, oregano, salt, and pepper to taste. You may need to add about a 1 tsp of tomato paste if the sauce is too thin. Let the sauce simmer until ready to use.
• Drizzle a little EVOO on the crust then spread the mariana. Top with chicken sausage, spinach, feta, and provolone. Bake about 10-12 minutes until the cheese is melted.

SPINACH-FETA PIZZA SLAB PIE

Steps:

• Place spinach in a large pot over high heat; cover. Steam until just collapsed, about 3 minutes; transfer to a colander. When cool enough to handle, squeeze out excess water; roughly chop.
• Preheat oven to 425 degrees, with a rack in lower third. Brush a 9 1/2-by-13-inch rimmed baking sheet with oil. On a lightly floured work surface, roll out and stretch one piece of dough into a thin 10-by-13-inch rectangle. (If dough is springing back, let stand 5 minutes.) Transfer to prepared baking sheet. Arrange mozzarella over dough, leaving a 1-inch border. Top with spinach and sprinkle with feta. Season with salt and red-pepper flakes. Roll out and stretch remaining portion of dough into a 10-by-14-inch rectangle. Drape over filling. Pinch edges to seal; slash a few vents in top. Brush with egg wash; sprinkle with sesame seeds.
• Bake until golden brown all over and filling is bubbling through vents, 40 to 45 minutes. (Check color of bottom crust by lifting corner with a spatula.) Immediately slide pie off sheet onto a wire rack. Let cool completely. Before serving, cut into squares.