One of the many things I have to thank my parents for is introducing me to grilled pizzas. So, while they were here, we HAD to have grilled pizza. I know I have written about these fabulous concoctions several times, so I am just going to give a few other topping options. We, of course, had a grilled pineapple and jalapeno pizza, but we expanded our repertoire by having a Greek pizza and a mashed white bean, sauteed mushroom, and caramelized onion pizza. Each of these pizzas has a completely different taste than the others, which makes it really hard to choose a favorite.
Spinach, Artichoke Hearts, and Feta (Moosewood Restaurant: New Classics)
We added Kalamata olives into the mix, which I think made it even better.
2 cups thinly sliced onions
2 or 3 cloves garlic, minced
1 tsp. dried dill weed
1 tsp. salt
1 Tbs. olive oil
10 oz. spinach, stemmed, rinsed, and chopped
5 artichoke hearts, quartered (14-oz. can, drained)
1/2 tsp. ground black pepper
2 cups crumbled feta cheese
1. In a large pot, saute the onions, garlic, dill, and salt in the oil on medium heat until browned, about 10 minutes. Add the rinsed spinach and cook uncovered, stirring frequently, until mostly wilted. Add the artichoke heart quarters and pepper. Allow to cool for a few minutes before spreading onto the pizza crust. Top with the feta cheese, if using, and bake according to the pizza crust instructions [or grill it!].
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