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Categories:
crust chopped oil red onion olive oil garlic rosemary pepper lemon zest baby spinach Feta cheese Greek olives Mozzarella cheese
Viewed: 52 - Published at: a year agoIngredients
- 1 prebaked 12-inch thin pizza crust
- 1/2 cup chopped oil-packed sun-dried tomatoes plus 1 tablespoon of the oil, divided
- 1 small red onion, thinly sliced
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- Grated lemon zest, optional
- 2 cups fresh baby spinach, chopped
- 1-1/4 cups crumbled feta cheese
- 1/4 cup Greek olives, pitted and chopped
- 4 slices part-skim mozzarella cheese
Method
- Place crust on an ungreased 12-in. pizza pan; brush with oil from the sun-dried tomatoes. Set aside.
- In a small skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the rosemary, pepper and, if desired, lemon zest. Spread over crust. Top with spinach and tomatoes.
- Sprinkle with feta cheese and olives; top with mozzarella cheese. Bake at 425° for 10-12 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
