Pizza isn’t just for winter. Spring is full of amazing ingredients coming into the market that are perfect to top your pizza crust. So before you put away your pizza stone, try pizza with some of spring’s seasonal vegetables. Fennel, artichoke hearts, asparagus, spring greens, onions and broccoli are all delicious on pizza. Fresh herbs are available in spring and they add a lot of flavor to pizza.
Sauteing the vegetables in olive oil with flavored salts, garlic and onion also adds flavor to vegetables before they go on a pizza. Pre-cooking them also eliminates the water in vegetables that can make a pizza soggy. Use a thin layer of vegetables and cheese so that the crust cooks through and gets crispy. Sauces do not always have to be tomato to make a good pizza. Basil Pesto or a layer of ricotta cheese make an excellent base for veggies on a pizza.
See the link below for my Easy No Knead Pizza Dough recipe.
Spinach Feta Pizza
- 1 lb pizza dough at room temperature: Easy No Knead Pizza Dough recipe here.
- 1 lb. spinach, stems trimmed
- 1 small onion, chopped fine
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 16 oz mozzarella, sliced
- 4 oz feta cheese, crumbled
Preheat the oven to 450 degrees F. Place an oven rack in the lowest position in the oven.
Heat the oil in a skillet and cook the onion until soft. Add the garlic and spinach leaves.Cook until the spinach wilts. Add the lemon zest and salt and pepper to taste.
Spread the pizza dough to the edges in a greased pizza pan.
Top the dough with the mozzarella slices.
Spread the spinach onion mixture over the cheese. Sprinkle with feta cheese and then with the oregano.
Place the pizza on the bottom oven rack and bake 15-20 minutes.
Red Onion Tomato Salad
This salad is so delicious with the Spinach Feta Pizza.
- 1/2 red onion
- 1/2 pound small tomatoes
- 1 clove garlic, minced
- 1 tablespoon thyme leaves
- Flaky sea salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 cup Kalamata olives
Finely slice the red onion and put the slices in a bowl of cold water for 10 to 15 minutes.
Quarter the tomatoes. Drain the onion and pat dry.
Place the garlic, a pinch of salt, and the vinegar into a serving bowl. Drizzle in the olive oil while whisking.
Add the red onion and thyme and let marinate for 10 minutes. Add the tomatoes and toss gently to combine. Add salt and pepper to taste. Serve at room temperature.