Two Pizza – Spinach and Feta & Tomato Basil

Posted by jimphelps on May 19, 2010 · 1 Comment 

Last night’s dinner was quick and easy.  Homemade pizza is a great dinner to make on a week night.  You put the dough on to rise in the morning (or overnight in the fridge).  It takes about 30 minutes to make and bake the pizzas when you are ready to eat.  Our pizzas are much lighter than most pizzas we have had out or delivered.  Quick, easy, you can use almost anything as a topping and healthy(ier).  What’s not to love.

We had spinach and tomatoes on hand from the market.  We also had a block of greek feta from Capri Cheese – an organic goat cheese producer.  I describe how to make the pizza dough and make and bake the pizza in my Pizza Dough recipe post.  The recipe for our tomato sauce is below.

On one pizza we put red sauce (about 2/3 Cup), fresh basil leaves, grated part-skim mozzarella cheese (about 1 C grated), and a little feta that was extra.  We topped it with two sliced fresh tomatoes.  One trick if you are going to use fresh tomatoes on pizza or on panini sandwiches (or any sandwich where you don’t want the tomatoes to juice through the bread) is to lay your sliced tomatoes out on 3 or 4 paper towels.  Top them with two more towels and blot off the extra moisture.  Let them drain on the towels for 15 minutes.  This keeps them from making the pizza soggy.

Fresh Tomato and Basil Pizza

The second pizza had red sauce (2/3 C), feta about 1 C cut into 1/4 inch cubes and some mozzarella (about 1/2  grated).  We put this in the oven on 550F on a hot pizza stone for 3 minutes.  We topped the pizza with 3 big handfuls of fresh spinach and put the pizza back in the oven for 4 more minutes.  The spinach just wilted when we pulled it out.

Both were very yummy and very quick to assemble.

Half Spinach and Feta and Half Tomato Pizza sliced

Recipe: Basic Pizza Sauce

Ingredients

  • 1 28 oz can of Crushed Tomatoes
  • 1 4 oz can of Tomato Paste
  • 1 C Red Wine (Optional)
  • 1 small Onion finely chopped
  • 1 Tbl Olive Oil
  • 3 cloves Garlic finely chopped
  • 1 tsp each – Dried Basil, Thyme, Oregano
  • Salt and Pepper to taste

Instructions – note: we often make a double batch

  1. Heat the oil in a 2 qt sauce pan.
  2. Add the onion and saute over medium heat until soft and translucent
  3. Add the garlic and saute for 30 seconds or until fragrant and soft
  4. (Optional – if you have a bottle of red wine open, add some wine and reduce to about 1/4 of the volume)
  5. Add the tomato paste and cook until it darkens – about 3 minutes
  6. Add everything else and stir to mix well, reduce the heat to medium low and cover with a splatter screen or clean up afterwards.  Let the sauce simmer for 20 to 30 minutes until it thickens and no longer tastes raw.
  7. Let it cool and then pack in 1 cup containers and freeze.  You will need about 2/3C per pizza.

Filed under Easy, Fall, Featured Post, Featured Slides, Fuss-level, Not Meat, Recipes, Seasons, Spring, Summer, Winter

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