When I start talking about pizza, my Beloved tells me I do not like pizza but good bread with stuff on top. When I talk with Mr. Bert, who lived in a heavily Italian immigrant area in New York City, he tells me it is pizza. Good crust, smoothed with olive oil, vegetables, a little cheese maybe. High heat. It is what Mr. Bert considers pizza.
I told him I was going to recreate a pizza I had out recently: spinach, pine nut, and feta. He drooled. I would have to say the pizza I have out has olives on it instead of pine nuts but I do not really care for olives. Olive oil, yes. Olives, no.
This was incredibly tasty. I ate half the pizza which is really too much. But if you only make pizza once every couple of weeks, you can a couple extra pieces. I also admit that I have never really liked cold or reheated pizza. I am very strange. But then, I do not eat pizza with red sauce in most cases and I did not eat pizza with any regularity until I started making it myself. Everyone else in my life really likes pizza with red sauce.
spinach, feta, and pine nut pizza
1/2 recipe pizza dough
1 pound spinach, well washed and chopped coarsely
1 teaspoon ground pepper
4 cloves garlic or roasted garlic, minced
4 tablespoons olive oil
1/4 to 1/2 cup pine nuts
1/2 to 1 cup feta
Preheat oven to 500 degrees Fahrenheit.
In a skillet, heat two tablespoons olive oil over medium. As it wilts, add in the garlic. Once it has wilted and much of the water has cooked off of it, add the black pepper. Take off the heat.
Roll out the pizza dough into a round that fits your pizza pan. Or rectangle for a baking sheet. Cover the pizza pan with parchment paper, put shaped pizza dough on it. Smooth with two tablespoons olive oil. Spread the spinach mixture over it. Sprinkle with feta, to your taste. Sprinkle with pine nuts, to your taste.
Put in the preheated oven for 17 minutes.
It will be golden and smell wonderful when it is ready. The feta does not bubble.
Be careful not to burn your mouth when eating. It is delicious.