The idea for this recipe came from a friend who told me about a pizza that her Greek-American husband had made for her. His pizza was topped with tomatoes and feta.
In my version, below, I also added some spinach and mozzarella. The combination is delicous!
1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
6 to 8 ounces fresh spinach
1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1 cup shredded mozzarella cheese, divided
3 Roma (plum) tomatoes, thinly sliced
1 cup feta cheese, crumbled
Salt & freshly ground black pepper to taste
Preheat oven to 425 degrees Fahrenheit.
Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.
Remove the tough stems from the spinach and tear the leaves into bite-size pieces.
In a large skillet, heat the olive oil over medium to medium-low heat. Add the minced garlic, and saute for a minute or two, just until fragrant. Do not let the garlic get brown. Add the spinach, along with salt and pepper to taste, and saute over medium heat for 3-4 minutes, until the spinach is wilted. Drain any excess liquid from the spinach mixture.
Spread 1/2 cup of the mozzarella cheese evenly over the pizza crust. Arrange the Roma tomato slices on the pizza in a single layer, and then top with the spinach.
Sprinkle the feta evenly over the pizza, and then top it off with the remaining 1/2 cup of mozzarella.
Bake for 12-18 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing
-- 3-4 servings