I made up a recipe awhile back for pizza with a Mediterranean theme—spinach, artichoke hearts, kalamata olives, feta cheese, etc. I painstakingly took photos of each step as I made it, intending to post the recipe here. Then I looked at the photos: The pizza itself, with each topping added one by one. It was essentially the same photo over and over. That’s not how this works! That’s not how any of this works!
I never said I was especially bright.
So, I invited my friend Karen over one night, and we re-enacted the making of the pizza, with “action shots” instead of pizza shots. Ok, there are a few pizza shots too.
Let’s start with the first photo, above. This shows you everything you will need to make the pizza—except the fresh oregano and basil. I thought of those after I took the photo.
ARGH! I mentioned artichoke hearts, but I didn’t use them this time, so they are not pictured above. But really, wouldn’t artichokes be overkill at this point? Use them if you like, though. They are good. Use the softest parts, chop them into small chunks and add them with the rest of the toppings in Step 8.
Here’s a complete list of ingredients (minus the artichokes):
Pizza dough (or premade pizza crust)
Ricotta cheese (low fat)
Mozzarella cheese (part skim)
Feta cheese (fat free)
Fresh oregano and basil (or dried)
Garlic (any kind—fresh/chopped, jar/minced, or pre-roasted cloves like I used here)
Seasonings—salt, pepper, red pepper flakes
Preheat oven to 375. I put it on convection bake. If you have a pizza stone, even better! Let it sit in the oven to heat up.
Microwave the frozen spinach until thawed, dump in a strainer (I sometimes call it a colander, what do you call it?) and press it down to get as much liquid out as possible. I used a paper towel to absorb some of the liquid. Watch out, that spinach can be very hot. Let it sit there and cool.
I didn’t take a photo of that part. I got distracted by something shiny.
Roll out the dough.
This turned out to be more challenging than we thought. Sometimes I’ll get a premade, already baked crust, so you can dive right in with adding the toppings. This time I got a fresh ball of pizza dough, thinking that the texture would be better. That was true, but it took some wrestling and a lot of flour to get the dough rolled out. Make sure to leave the dough in the fridge until you’re ready to use it. Once it warms up, it’s harder to work with.
We put a light layer of flour on a piece of parchment paper (the pizza will stay on this during cooking) and used a rolling pin to roll the dough out as thin as possible.
Oops, I lied. Sorry. We didn’t put the dough on the parchment paper, and it was hard to pull it off the countertop. Put the parchment paper down first, then a layer of flour, then the dough.
I would like to say that we ended up with a perfect circle, but it was more like a lopsided square. Someday I’m going to learn how to throw a pizza to make it round.
Before adding any toppings, brush the whole surface of the dough with olive oil (all the way to the edge).
Spread a thin layer of ricotta cheese on the dough, stopping at about an inch from the edge. I think we used most of the container. Add some salt and pepper, and red pepper flakes if you like it a little spicy. I like it a LOT spicy.
Add the spinach.
It’s easiest to use your fingers to drop pinches of the spinach all over the pizza.
Sprinkle on the entire bag (yes, the entire bag) of mozzarella cheese.
Finally, add the feta cheese. Just use as much as you like. We used the whole container.
Fresh oregano . . . and fresh basil.
Chop about a tablespoon of oregano (or dried), and as much basil as you like. We used about a quarter cup. Sprinkle these all over the pizza. I put these on now instead of the very end, so they wouldn’t get dried out while cooking.
Ok, I lied again. I made the mistake of putting them on at the end, and they got crispy. Don’t do that. Put them on now.
The rest of the toppings. Chop your sundried tomatoes, olives and garlic, and add those in any order you like.
We only took a photo of chopping our pre-roasted garlic, but we really did also chop the olives and sundried tomatoes. In any amount that you like. I used roughly a small handful of each.
This is where you can add chopped artichoke hearts if your heart (get it?) desires. I’m picky about mine: Even though everything in the can is edible, I usually strip off the outer layer of the artichoke heart before chopping because it’s a little stringy/chewy.
Man, I really need to get new knives.
Here’s roughly what the pizza will look like before it bakes. I hope for your sake that yours is round.
Into the oven!
Transfer the pizza, still on the parchment paper, to your preheated pizza stone. If you don’t have a pizza stone, you can place it directly on the center rack.
It was a good thing Karen was there, as the pizza transfer takes at least 3 hands. We had 4 hands, and still almost dropped it.
Bake for 15-20 minutes, checking often once you hit 15 minutes. If the cheese is melted and the crust is just slightly brown, it’s done.
Eat! Here’s the finished product.
It was delicious. Enjoy!