Greek Pizza
Courtesy of Wisconsin Milk Marketing Board 4 Servings • 10 MIn. Prep Time • 7 Min. Cook Time| Ingredients |
|---|
| 1/2 c. pizza sauce |
| 1 (12-in) pre-baked pizza crust |
| 3/4 c. (3 oz.) shredded aged provolone cheese |
| 1/2 c. (2 oz.) shredded mozzarella cheese |
| 20 to 25 fresh baby spinach leaves, cleaned |
| 1/4 c. julienned red onion |
| 3/4 c.(4 to 5 oz.) crumbled feta cheese with sun-dried tomatoes |
| 1/3 c. sliced black olives |
| 2 Tbsp. finely diced sun-dried tomatoes |
| balsamic vinegar (optional), as needed |
Directions:
1. Place the pizza crust on a pizza pan or a large baking sheet. Spread the sauce on the pizza crust. Sprinkle the provolone and mozzarella on the sauce. Bake for 7 to 9 min. or until the crust is lightly browned. Remove from the oven.
2. Arrange the spinach leaves over the top of the pizza. Arrange the red onions over the spinach; sprinkle the feta cheese, black olives, and sun-dried tomatoes over the top. Mist the pizza with balsamic vinegar, if desired.
Tip: You may substitute another flavored feta cheese. Homemade pizza crust may be substituted, if desired. Prebake the crust for 5 to 10 min., then proceed with the recipe as written. If you prefer cooked onion, place the onion over the sauce prior to baking.
