by Anne Carter
New Recipe
Course: Main Course Cuisine: Mediterranean Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Author: Anne Carter
– Mixing Bowl – Rolling Pin – Pizza Cutter – Baking sheet – Wooden Spoon – Oven Mitts
– 1/2 pound pizza dough – 2 tbsp olive oil – 4 cloves garlic finely chopped – 1 cup shredded mozzarella – 5 Cups loose leaf bloomsdale spinach – 1 cup feta cheese
– Red pepper flakes and oregano to garnish – Lemon wedges to serve For the Wild Mushrooms: – 1 lb wild mushrooms – 3 tbsp olive oil – 4 cloves Garlic minced – 1 shallot sliced
1. Heat olive oil in a large skillet over medium-high heat. Add shallots and sliced mushrooms. Sauté for 8-10 minutes until soft and slightly caramelized. 2. Sprinkle with salt and continue cooking until golden brown. Add garlic in the last minute of cooking. Remove and drain excess liquid.
3. Preheat your oven to 500 degrees. Place a pizza stone in the oven 30 minutes before cooking. Stretch the pizza dough in a circular motion. 4. Lay it on a flat surface and flatten it with a rolling pin. If you have a pizza peel, sprinkle some flour on it. Place the stretched-out dough on the peel.
5. Brush olive oil over the pizza, sprinkle with garlic. Pile on spinach, leaving a 1-inch crust. Scatter with feta, mozzarella, and mushrooms, letting the cheese fall into the spinach. 6. Season with salt and pepper. Transfer pizza into to oven and bake until the crust is golden.