Briny feta, fresh spinach, Kalamata olives, and a hint of oregano make this pizza a Mediterranean delight. Light, salty, and satisfying.
Ingredients
- 1/2 cup mayonnaise
- 4 cloves garlic, minced
- 1 cup crumbled feta cheese,
- divided
- 1 (12 inch) pre-baked italian pizza
- crust
- 1/2 cup oil-packed sun-dried
- tomatoes, coarsely chopped
- 1 tablespoon oil from the sundried tomatoes
- 1/4 cup pitted kalamata olives,
- coarsely chopped
- 1 teaspoon dried oregano
- 2 cups baby spinach leaves
- 1/2 small red onion, halved and
- thinly sliced
Directions
- Adjust oven rack to lowest position, and heat oven to 450 degrees.
- Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza
- crust on a cookie sheet; spread mayonnaise mixture over pizza,
- then top with tomatoes, olives and oregano. Bake until heated
- through and crisp, about 10 minutes.
- Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot
- pizza with spinach mixture and remaining 1/2 cup feta cheese.
- Return to oven and bake until cheese melts, about 2 minutes longer.
- Cut into 6 slices and serve.