May 11, 2010

The one dish I'm good at creating recipes for...

Pizza toppings.

Yup, that's about it. I really do love to cook - and used to be a lot more creative and make up my own recipes before I really went from having a job to a career. Between my work, my extra things I do for my career, working out, cleaning the house and the hub's job with his long hours, I'm just really not in a position to make up meals and be as creative as I used to be.

The one area that doesn't affect though is my ability to come up with really fun pizzas.

Growing up - when I was in my really fat, I don't care what I eat, I'm a depressed teenager phase - I lived at Sbarro pizza in the mall with my friends and I would always get the stuffed spinach pizza. Why I felt the need to eat two pieces of crust on a pizza is something I wouldn't come to terms with until much later in my adult life - but anyways you get the point. That pizza would call my name, and even now when I walk through a mall food court - which I try not to do - that pizza calls my name.... It's like an old long lost friend that is just dying to sit down with me!

So the other weekend I decided to make a pizza that would satisfy that craving but not be quite as unhealthy or greasy for me since I do really watch what I eat now - yes I splurge and have a bad day or night here or there but I am VERY careful what I eat because I know how fast I can go astray.

So I made this Greek Spinach pizza that was just to die for delicious and even the hubs commented it may be one of the best ones we've made in a long time.

I used our recipe for pizza dough which can be found here.

1 large bag of frozen spinach - let it sit out during the afternoon to fully defrost and then squeeze out the liquid before using.
1 small can tomato sauce - reduced sodium
1 container crumbled feta cheese
2 small cans sliced black olives, but Kalamata would be good here too.
black pepper to taste

Roll out your crust and then top with the sauce. Sprinkle the spinach, olives and feta, and some cracks of fresh black pepper on top of the crust and bake at 425 for 15-20 minutes until the crust is as brown as you'd like it. Serve and enjoy!

It's not a cheesy pizza or really saucy pizza but it has plenty of punch and is really filling and delicious!

1 comment:

Natalie said...

I love Greek food and I love pizza--what a great combination! :)