Whole Wheat Pizza with Multiple Layers of Flavor

As is often the case with me at dinner time, I'll remember that I need to go grocery shopping. At any rate, I made this pizza for my son and I using ingredients that were on hand...and it was great. It's simple to make, and you really can use whatever ingredients you have. This is how I made mine.

I used a whole wheat crust, which rose while I took my dogs for a walk. If you're not sure how to make a whole wheat pizza dough click here.

I also found a small container of tomato sauce in my freezer, which was made from tomatoes grown in my garden last summer. I was originally thawing a pint of Bolognese sauce but forgot about it on the stove when I went out to split a few logs...the sauce evaporated and burnt to a crisp (yup...I don't like to admit it but I make mistakes). Luckily I had a backup of plain tomato sauce, more of a coulis, actually.

There was also a frozen bag of (store-bought) spinach in my freezer, which I thawed and sauteed in olive oil with a little garlic and coarse gray sea salt. The key is too cook the spinach long enough that most of its excess moisture evaporates (it'll start to stick to the skillet), otherwise you may end up with a pizza with a watery topping.

After pushing the dough onto a pan, and rubbing fresh garlic and a little salt into it, I spread a thin coating of tomato sauce. Then sprinkled on the cooked spinach, nibbling on it as I did so. Then I sprinkle on some mozzarella, Parmesan, and feta cheeses; after which I tipped it with 1/2 of a sliced onion.

After baking it in a preheated 450F oven for about 20 minutes I removed it an let it rest for another 5 before slicing it. The flavors were intense and delicious; the crust thin, chewy, and crisp...delicious. Now if you'll excuse me I suddenly have the intense urge to have a slice of left over pizza, which is sitting at room temperature on my kitchen counter.


Becky said…
I have just one question. Do you deliver?