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Thursday, September 19, 2013

Mediterranean Pizza

 
Another dinner I treated myself to in honour of my birthday last weekend was this thing of beauty.  It turned out awesome, partly because I found some spelt pizza dough at Whole Foods that produced a perfect crisp, chewy crust.  These dough balls are also smaller than the ones I usually buy so I was able to roll the pizzas thinner and I didn't get the food coma/hangover the next day that I sometimes get when I make pizza (which might also have something to do with how much of it I eat!).  In addition, I used less cheese than usual and realized I didn't miss it a bit thanks to the fabulous, flavourful toppings.  Adam loved this pizza too so I think I'll definitely be making it again.

Other tasty additions, should you desire, would be artichokes, feta cheese and/or red onion.

Enough (whole grain) dough to make 2 large pizzas (use whatever homemade recipe or store bought dough you like)

Mediterranean Pizza

Sauce

1 can tomato paste
1 cup water
1 clove garlic, minced
1/2 tsp Italian seasoning
Crushed red chili flakes, to taste (optional)
Salt and pepper, to taste

Toppings

1 300g box frozen, chopped spinach, thawed or 1 lb fresh baby spinach, chopped.
1 cup good quality black olives (kalamata or sundried are best)
1/2 cup julienned sundried tomatoes
2-3 cloves garlic, minced
1/4 cup red wine vinegar
1/2 tsp dried oregano

200g shredded low fat mozzarella or non-dairy cheese of choice

Combine all the ingredients for the sauce in a small sauce pan.  Simmer for a few minutes over low heat until thickened.  Remove from heat.

Saute topping ingredients in a skillet over medium heat for about 3-4 minutes.  Remove from heat.

Spray your pizza pans (if using) with non-stick spray and sprinkle with cornmeal.  Roll out your dough to desired shape, size and thickness.  Spread sauce over entire surface of the dough, sprinkle with cheese and then divide toppings and make an even layer on top of cheese.  If using regular pizza pans (not a pizza stone), bake in oven at 500F for about 25 minutes, rotating pizzas from top to bottom racks half way through.  Makes 2 large pizzas.  Refrigerate leftovers for up to 4 days or freeze.
 

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