Food Thursday: Mediterranean Pizza

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.

Mediterranean Pizza
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.

3. Saute the onion & garlic in the olive oil until soft, about 5 minutes. Add the handful of spinach and saute another 2-3 minutes until it is wilted.

4. Spread the onion, garlic, spinach mixture on top of the pizza. Top with mozzerella and parmesan then sprinkle the crumbled feta on top. Bake for 18-20 minutes.

5. Top with diced tomatoes and/or black olives before serving if desired.

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