Spinach and Mushroom Pizza with Red Onions and Feta.
A few months ago I was craving the mushroom pizza that Zach's mom gets from the Schwan's man, so I decided I would try to make it. This is one of my favorite things to do. After skimming through a few recipes online I decided what all of my ingredients would be and threw it together with a hopeful heart. That night when I took my first bite a little tear of joy slid down my cheek. I'm not even lying. It was that good. It's become a regular around here and, if I do say so myself, I've perfected it.
Here's the recipe:
1 pizza crust. I know it's a pain to make the crust too, but it makes all the difference. Seriously. I make this one and I love it. Instead of the minced garlic I just do about a 3/4 tsp garlic powder. For those who don't have a bread maker, this one is also really good, just a little more work. It makes two big crusts (bake them both and freeze one, hooray!), or one crust and a bunch of breadsticks. Just add about 1 1/2 tsp each of garlic powder, oregano and basil to the olive oil before mixing it in.
Once you've got the dough spread onto your pan (I spray the pan with oil before putting the dough on) bake it at 425 for 5 minutes. Then take it out and top it with:
2 garlic cloves minced
Feta cheese - I don't know, a handful?
Fresh spinach - pile it on. You want the pizza covered. It bakes down to nothing. Probably about two handfuls.
Fresh mushrooms, sliced - Last night I used 3 and it almost covered the pizza.
Red onion, sliced - I don't know how to describe how much to use. I usually just slice the onion down the middle and then one more slice to get one thin set of rings, cut that in quarters and put it on the pizza. Hope that makes sense.
Sprinkle it all with salt and fresh ground pepper.
Then top with shredded Mozzarella and Parmesan cheese.
Last (and this is what makes it not so dry since you're making a sauce-less pizza. It took me a few times to realize that this is what was missing. It's made all the difference.) very slowly drizzle the whole thing with olive oil. Not too much - you don't want it sopping or anything (gross) just enough so that the spinach will suck it up and be nice and tender. I usually go back and forth one way, and then flip it around and go back and forth the other way, making a kind of checkerboard pattern.
Then bake it at 400 for about 10-12 minutes.
We love this pizza. But if you don't like feta, or mushrooms (what???), or spinach, or onions, you probably won't like it. And if that's the case, then I'll wonder why you're even reading this right now.
As always, Max loved it.
Zach's a weirdo.