Best Spanakopizza Recipes

Spanakopizza image

Provided by Rachael Ray : Food Network

Time 37m

Yield 4 servings

Number Of Ingredients 17

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

Steps:

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.

Spanakopizza image

Yield 4 servings

Number Of Ingredients 9

Chicken or turkey
Grill seasoning
Cucumber
Crusty rolls
1 pizza dough, refrigerated or from your favorite pizzeria
Another 10-ounce box of frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
1 sack (10 ounces) or 2 cups shredded mozzarella cheese or shredded four-cheese blend of mozzarella, Parmesan, Provolone, and Asiago cheeses, any brand
Thinly slice all of the red onion, rather than chopping half
Dice the tomatoes, rather than slicing them

Steps:

Preheat the oven to 425°F.
Sauté the garlic and onions as directed in the master recipe, #216. Remove from the heat to cool.
Form the dough into a 12-inch pizza. Place on a pizza pan or large cookie sheet. Prepare the roasted pepper and olive topping and spread over the dough in a thin layer. Dot the pizza with the 2 boxes of defrosted and wrung spinach and the sautéed garlic and onions. Top with the shredded mozzarella or cheese blend and the feta crumbles. Sprinkle the oregano over the cheese. Bake the pizza until golden and bubbly all over, about 17 minutes.
Scatter the arugula, diced tomatoes, and, if using, the hot peppers (a must for me) over the pizza, cut into wedges, and serve.