4.5 stars; great flavor, great taste. Firstly, I used raw dough, which presents a different set of problems than a pre-baked crust. Since the mayo/feta mixture is heavy and moist, it will saturate your dough and the heavy pizza will stick to your peel even with copious flour. So it's best to pre-bake raw dough for 10 minutes on this pizza. I used only 1/2 cup of feta and used 1.5 cups mozzaella cheese on the very top. It's best to cover the spinch with the cheese so the spinch won't shrink up too much or burn. I increased the garlic amount too. The onion didn't cook too well on this pizza; next time I may put then on the very top over the mozz. cheese, or omit them entirely. Good white pizza.
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4.5 stars; great flavor, great taste. Firstly, I used raw dough, which presents a different...