Roasted garlic, spinach and feta pizza – Pizza Clack

Remember the roasted garlic and peppers pizza? Yeah, that was a good one. About the only thing that pizza and this roasted garlic one have in common would be the roasted garlic.

So let’s travel east, shall we, to a place where the sun always shines, the people speak another language with weird letters and the food is fantastic. It may be all Greek to you, but this Mediterranean-inspired pizza is just simple enough to let all the flavors meld and shine through at the same time.

It’s a white pizza, but you won’t miss the sauce because the sun-dried tomatoes give it the punch it needs. I took my inspiration from this roasted garlic pizza recipe, but you know I always want more, more, more — hence the changes and additions. Oh, and Kona, this one’s for you — lots of garlic and vegetarian to boot!

Roasted Garlic, Spinach and Feta Pizza

Ingredients:

pizza dough of your choice (you know you want to choose the sprouted spelt bread machine pizza dough), enough to make 2 12-inch thin crust pizzas
extra virgin olive oil
4-6 cups baby spinach
6 oz. feta cheese crumbles
1 cup four cheese blend (Trader Joe’s Quattro Formaggio)
sun dried tomatoes, one package dried or one jar packed in oil, sliced
2 heads of garlic, roasted until mushy
1 cup Kalamata olives, sliced
fresh basil, torn, 1/3 cup or to taste
fresh rosemary, chopped, 3 tablespoons or to taste
fresh oregano, chopped, 3 tablespoons or to taste

Wilt the spinach by quickly pan sauteing in a little olive oil, then set aside.

Once you’ve stretched your dough, brush on olive oil, spread on roasted garlic and sprinkle on the four cheese blend (1/2 cup for each pizza). Then layer on the spinach, herbs, olives, sundried tomatoes, and feta.

Cook according to your crust’s directions (450 degrees for 16 or so minutes works great for ours) and enjoy.