Spinach & Feta Pizza

Wow!  Can you believe it is already Ash Wednesday?  For my non-Catholic followers, Ash Wednesday marks the beginning of the season of Lent.  Lent is a season of prayer and fasting ending with Christ’s resurrection on Easter Sunday.  Specifically, Catholics abstain from meat on Ash Wednesday and every Friday during Lent.  I won’t go in to more here, but if you have any questions, please e-mail me and I will answer to the best of my ability.

During Lent, I will be featuring vegetarian meals Fridays, so you can all abstain from meat with me!  You’ll notice that fish likely won’t make an appearance on Vegetarian Fridays because I don’t care for seafood or fish.

To kick things off this year, I’m sharing one of my favorite vegetarian pizzas.  Now, I’m usually a load it up with pepperoni and/or bacon kind of girl, but when I want to lighten things up, I head to spinach & feta (during the summer I love a good margherita pizza, but alas, that requires fresh herbs).  Simple ingredients and quick pizza dough make this the perfect way to start off Lent.

Recipe Notes:

*This recipe calls for half a batch of Quick Pizza Dough.  Rather than halve the recipe, I used the other half to make cheesy bread sticks.

Spinach & Feta Pizza

An Amy’s Cooking Adventures Original Recipe

½  recipe Quick Pizza Dough (or your favorite dough)

1 tbsp cornmeal

1-2 tbsp extra virgin olive oil

¼ tsp garlic powder

1 cup fresh spinach, roughly chopped

¾ cup shredded mozzarella cheese

3 tbsp crumbled Feta Cheese

Black pepper

Preheat the oven to 450 degrees F and sprinkle a pan with cornmeal.

On a lightly floured surface or pizza peel, roll the dough very thin and pierce several times with a fork.  Move the pizza to the prepared pan.

Brush the surface of the dough with olive oil and sprinkle with garlic powder.

Top the pizza with the spinach, mozzarella, and feta.  Sprinkle black pepper on top.

Bake in the preheated oven for 7-10 minutes or until the cheese is melted and crust is brown.

Makes 1 pizza