Spinach Feta Vegetable Pizza

Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • Pizza Dough
  • Olive oil
  • Chopped garlic
  • Shredded Asiago cheese
  • Baby spinach leaves
  • Sliced onion
  • Sliced red bell peppers
  • Sliced mushrooms
  • Sun-dried tomato halves packed in oil, drained
  • Sliced kalamata olives
  • Crumbled feta cheese
  • Shredded mozzarella cheese

Directions

  1. Place pizza stone on bottom rack of oven. Heat oven to 500°F.
  2. Prepare Pizza Dough as directed in recipe.
  3. Flour a pizza peel and shape pizza dough into a personal size pizza on peel.
  4. Combine olive oil and garlic. Brush on pizza dough. Sprinkle dough lightly with asiago cheese.
  5. Arrange spinach leaves on crust. Sprinkle lightly with more asiago cheese. Arrange onion, peppers, mushrooms, sun-dried tomatoes, and olives on pizza. Sprinkle with feta cheese. Top with mozzarella cheese. Slide pizza onto pizza stone.
  6. Bake for 8 to 10 minutes or until crust is browned and cheese is melted.

Serves: 1 large pizza or 2 personal size pizzas

Test Kitchen Tip:
The fastest way to slice toppings and shred cheese is using a food processor. Just reverse the disc to slice with one side or shred with the other.
Sandwiching the spinach leaves between layers of cheese prevents ingredients from sliding off the spinach.
Feta is a wonderful cheese to add to a vegetable pizza. Adjust other cheeses to suit your taste. Fontina or Provolone are other great choices for this pizza.

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