It’s no secret that we like pizza around here. Some form of this dish usually makes a weekly appearance if not more. However, we like to make our own pies rather than order out all the time. Don’t get me wrong nothing can beat a good pizza-shop pie but after awhile the grease starts getting to you.
Some time last summer we stumbled upon this little pizza cookbook called Pizza: For Every Meal and Occasion that has recipes for everything from breakfast pizzas to homemade pizza sauce. We’ve sampled quite a few of the recipes from it, and this pizza has to be one of our favorites. I can’t take any credit for the beauty below this time. The hubs made this one all on his own.
We’ve also been experimenting with different pizza dough recipes. I have always been a little apprehensive about using yeast – the recipes always seemed so complicated. My mom stumbled upon a great one on allrecipes.com that you can find here
. She originally made it with her dough hook on her KitchenAid because she doesn’t have a breadmachine. I have the bread machine but no KitchenAid, so I go that route. We basically just throw all the ingredients into the machine, press the dough cycle, and walla there’s our pizza dough. I do make one major change from the recipe — I bake it at 375 degrees for about 15 minutes.
Feta, Onions, & Spinach Pizza
1 tsp. olive oil
3 large red onions, thinly sliced
1 Tbsp. light brown sugar
1 Tbsp. balsamic vinegar
2 tsp. dried basil
2 C. marinara sauce
1 unbaked pizza crust
4 c. shredded spinach
1/2 c. fresh chopped basil
1/2 c. crumbled feta cheese
1/2 tsp. oregano
1/4 tsp. pepper
Preheat oven to 375 degrees. In a large skillet over medium heat, heat olive oil. Stir in sliced onions and saute for about 10 minutes, or until onions are golden brown. Add brown sugar, vinegar, and dried basil. Mix well, remove from heat and set aside.
Spread marinara sauce evenly over unbaked pizza crust to within 1/2 inch of the edge. Arrange shredded spinach over the sauce and top with sauteed onions. Sprinkle fresh basil, crumbled feta, dried oregano and pepper evenly over onions. Bake in oven for 15-20 minutes, or until crust is crisp.