Recipe by ESTEPHAN
"A light and flavorful pizza featuring feta, tomatoes, and spinach. I like to use a homemade whole wheat crust, rolled thin."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1/2 (10 ounce) package
frozen chopped spinach, thawed and squeezed dry
chopped fresh basil
2 1/4 teaspoons
1 1/2 teaspoons
ground black pepper to taste
1 (14 ounce) package
refrigerated pizza crust
shredded mozzarella cheese
tomato, thinly sliced
seasoned bread crumbs
crumbled feta cheese
This is the best Greek Pizza!! Everyone loved it.
This pizza didn't taste as good as it looked/sounded to me. I thought it would be an explosion of flavor, but it really wasn't. I'd even added a base layer of some ricotta/spinach filling mixture I'd had left over from Spinach Manicotti. Don't get me wrong, it was good (and worth trying if it looks good to you!), but it just isn't one I'll be craving/making again. THANKS for the recipe!
nice texture and very filling :)
Loved this recipe!! I did not think my kids (3 & 18 months) would eat this but it was a big success! Used fresh tomatoes & basil from the garden. I missed where it said to coat the tomatoes with breadcrumbs but I do not think it needed it. Definitely adding this to our pizza night menu:) thank you for the recipe.
This is going to become a regular meal in my house. Perfect for a meat free meal during lent!
This was a tasty pizza. The spinach, onions, lemon, and basil flavors went really well together. I think the liquid from the onions and lemon didn't leave my crust as crispy as I would have liked. I guess I didn't allow enough time for all the liquid to evaporate, but I think doing so, would have lost some of the flavor as well so I left some moisture. I added some mushrooms and black olives as toppings and it turned out pretty good. I will be making this again; maybe I'll add some red pepper flakes to the spinach as well. :-)
This makes a decent snack on the weekend. I doubled the spinach here to increase nutrient content. This is smothered with mozzarella and feta for an interesting flavor.
Although good, it does need something to pump up the flavor. I think a good sprinkle of Greek seasoning over the entire pizza would add some flavor. I did use fresh spinach. Pretty tasty :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 235
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a pesto and potato pizza.
See how to make a classic pizza margherita.
See how to make authentic brick-oven cheese pizza from scratch.