Mealtime Magic - Sun-Dried Tomato, Feta, Olive & Spinach Pizza

With spring in full bloom, it's time to rediscover the simple joy of pizza making.

With over 75 unique recipes from savory homemade sauces to perfect pizza extras like salads and desserts, Pizza! Pizza! Pizza! from Sara Haas, RDN, is the ultimate pizza cookbook and has everything you need: instructions on making your own dough, preparing the best sauces, combining exciting topping ideas, and more.


Sun-Dried Tomato, Feta, Olive & Spinach Pizza
Makes: One 10-inch pizza

Ingredients

1 ball dough of your choice, at room temperature
2 tablespoons Homemade Pizza Sauce (see bonus recipe below)
1 cup packed baby spinach
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
10 pitted Kalamata olives, halved
1 cup (4 ounces) low-moisture part-skim shredded mozzarella cheese
1/4 cup crumbled feta cheese
1/4 teaspoon dried oregano
1/8 teaspoon black pepper

Directions

Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.

Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle, then transfer to prepared peel or parchment. Spread pizza sauce over dough leaving a 1-inch border around the edge, then top with spinach, sun-dried tomatoes and olives. Sprinkle mozzarella and feta cheese over the top, then garnish with oregano and black pepper.

Bake until the cheese is melted and the crust is golden, 8–10 minutes.

Remove the pizza from the oven and transfer to a cutting board. Cut into slices and enjoy immediately.

Bonus Recipe:
Homemade Pizza Sauce
Makes: A generous cup

1 (15-ounce) can diced tomatoes
2 teaspoons extra-virgin olive oil
1/4 cup chopped yellow onion 2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons balsamic vinegar, divided
2 teaspoons Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Drain tomatoes, reserving the juice. Set aside. Heat the oil in a large saucepan over medium-low heat. Add the onions and cook until softened and golden, stirring often, about 4–5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the tomato paste, and cook, stirring often, until brick red, about 4 minutes. Stir in 1 tablespoon vinegar and the reserved tomato juice, turn heat to medium and cook until slightly thickened, about 2 minutes. Add the drained tomatoes and Italian seasoning and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce has thickened, about 20 minutes. Stir in salt, black pepper, and the remaining tablespoon of vinegar. Let cool slightly, then blend with an immersion blender or by carefully transferring to a blender and pureeing until smooth

About the Author

Sara Haas, RDN, LDN, is a professional recipe developer, food photographer and freelance writer based in Chicago, Illinois. Sara has been featured in Eating Well Magazine, Allrecipes, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, and more. She is also the author of Taco! Taco! Taco! and co-author of The Fertility Foods Cookbook. Find out more at sarahaasrdn.com.