Photo: Spanakopizza Recipe
Ingredients
- 1 pizza dough, refrigerated or from your favorite pizzeria
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
- 1 teaspoon dried oregano, lightly crushed in the palm
- 1 tablespoon butter
- 1 pound ground chicken or turkey breast
- 1/2 red onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon grill seasoning, a palm full (recommended: Montreal Steak Seasoning by McCormick)
- 2 (10-ounce) boxes, frozen spinach, defrosted
- 1 cup feta crumbles
- Salt and freshly ground black pepper
- 2 cups shredded mozzarella cheese or shredded provolone
- 2 jars roasted red peppers, drained
- 1/4 cup (10 to 12) pitted kalamata olives
- 1 cup arugula, coarsely chopped or shredded or 1/4 cup chopped flat-leaf parsley
- 1/3 seedless cucumber, thinly sliced lengthwise
- Hot pepper rings or pepperoncini, optional
Directions
Heat oven to 425 degrees F.
Stretch out your dough on to a pizza stone or into a pizza pan. Pierce the dough with a fork, drizzle the dough with a touch of extra-virgin olive oil and sprinkle it with oregano. Bake dough 10 minutes.
While the pizza dough bakes, heat a tablespoon of extra-virgin olive oil (1 turn of the pan) in a large nonstick skillet over medium to medium-high heat. Add butter to the warm oil, then the chicken or turkey. Lightly brown the meat 3 to 4 minutes, then add the chopped red onion, garlic and grill seasoning and cook 5 minutes more. Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Add it to the meat, separating it with your fingers. Add in feta crumbles.
Once the pizza has cooked 10 minutes, remove dough and top evenly with meat and spinach mixture. Cover the pizza with shredded mozzarella or provolone, roasted peppers and olives. Bake pizza another 13 to 15 minutes until cheese is bubbly and crust is crisp.
Remove pizza from oven, top with chopped parsley or arugula, cucumbers and hot peppers and serve.
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By lrdayton_8608400
West Melbourne, FL
on March 15, 2011
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I have made this pizza so many times that I can almost do it blindfolded! The only thing that I do that is different from this posted recipe (and from what I saw on this 30 Minute Meals episode is to use 2 roasted red peppers instead of 2 JARS (maybe that was a typo...family ALWAYS loves it! And the leftovers don't last long...hubby usually takes them for lunch the next day! Love it! Thanks, Rach! :D
By bonnieb1847_126...
Glendale, 41
on March 23, 2010
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Oh my goodness, so very good and I haven't even finished baking it yet. Small adjustments I made: a little crushed dried mint (approx 1 tsp in the meat portion, used about a tablespoon of Worchestershire sauce to enhance the ground turkey (something I have always done to ground turkey and used herb/sun dried tomato flavored feta. I didn't have a full bag of frozen spinach so I used that and a couple handfuls of fresh spinach. Also added the juice of half a lemon, with the other half going on the salad with some olive oil. I also sliced up a little of the red onion for the salad portion. I keep finding my self "taste testing" the meat! YUMMY!! Its in the oven now and I know I will be a happy woman! Thanks Rachel, some of the things you make on the shows sometimes makes me wonder but this one hits it out of the ballpark!
By cleezer2003
Lubbock, TX
on November 27, 2009
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we made this with some leftover thanksgiving turkey - YUM!
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