Pizza on Friday nights is the norm around here, but my cooking schedule has been a little off since I was down and out with the flu. I’m trying to get back on track but pizza for lunch the other day just sounded like the right thing to do. So I made flatbread pizzas!
I almost always have flatbread on hand because you can really use it for so many things. Remember when I showed you how you can use them to make grilled cheese on the grill? They’re also great for dipping in some homemade hummus. P.S. Is that not the most beautiful hummus you’ve ever seen?! You can also sprinkle them with some cheese and bake them off for super quick and easy breadsticks. Or you can do what I did today, and make pizzas. Greek style.
I’ll be honest…black onions and feta cheese do not top my list of favorites. I’m not really even sure why I had either, but I did and trust me, in this pizza they totally work.
Start by washing the spinach. This is one whole 10oz. bag, minus about two cups I used in this salad.
Saute the spinach over medium high heat for about 2-3 minutes, or until it’s wilted. Isn’t it amazing how much spinach cooks down?! It’s one of those wonders that never ceases to amaze me. *sigh* It’s the little things.
I just realized I have said “about” a lot. That’s the beauty of pizza making…you can make it however you want! There’s no right or wrong.
Do me a favor, ok? While this baking, step outside for a minute or two. Then walk back inside and inhale. OMGeeee! I wouldn’t want you to miss that.
- 2 Flatbreads
- 10oz. bag of fresh spinach, washed, dried, stems removed
- 1 tablespoon fresh minced garlic
- 2 tablespoons olive oil
- Pinch of kosher salt
- Handful grape tomatoes, cut in half
- Handful pitted black olives, cut in half
- One whole thin slice of red onion, separated into rings
- 1 cup shredded mozzarella cheese
- Feta cheese crumbles, to taste
- Heat the olive oil in a deep skillet on medium high heat and add garlic. Sauté for about a minute.
- Add spinach, toss to coat in the garlic oil. Sauté for another 2-3 minutes, or until spinach is wilted. Season with kosher salt.
- Preheat oven to 425 degrees. Lay both pieces of flatbread on a cookie sheet.
- Top each flatbread with half the spinach, then half the mozzarella cheese. Sprinkle with feta. Then top each flatbread with half the tomatoes, olives, and a few slices of red onion.
- Bake at 425 for 8-10 minutes, or until cheese is melted and flatbreads are golden brown. Cool for a few minutes before slicing.