I was looking for a pizza type of appetizer I could make for a get-together last week. I specifically needed something meatless and had a craving for something Greek. I started digging through my cookbooks and found a recipe by Rachael Ray that just needed a few tweaks to turn into the perfect appetizer! You could probably make a big salad on the side and call this a meal too. Either way, it was delicious.
1 tube of refrigerated, thin pizza dough
1 12 oz jar roasted red peppers, drained
1 TB olive oil
1 red onion, thinly sliced
2 tsp minced garlic (or 2 cloves minced)
1/2 bag of fresh spinach
1 bag of shredded mozzerella cheese
1/2 cup parmesan cheese
Handful of crumbled feta
1 tsp oregano
1-2 roma tomatoes (optional)
1 small jar of sliced black olives (optional)
1. Preheat oven to 425.
2. In your food processor, blend all the red peppers into a paste, add salt & pepper to taste. Unroll your pizza dough on your baking sheet and spread the red pepper paste on top.
5. Top with diced tomatoes and/or black olives before serving if desired.