Skip to content

Sweetest Day Spinach and Feta Pizza!

October 17, 2009

Today is Sweetest Day, a holiday that most people in this area don’t celebrate.  It was first celebrated in Cleveland, OH in 1921, and was basically a holiday started by candy companies.  It’s still celebrated, though primarily in the Midwest/Great Lakes region.  I try to bring a little bit of Wisconsin to Massachusetts whenever possible, and I’ve FINALLY convinced Marc that Sweetest Day is okay to celebrate — even if we’re the only ones doing it.  Why not find a reason to celebrate love, right??  Marc surprised me with gorgeous flowers at work yesterday, and I gave him Ferraro Rocher Rondnoir, since he’s so sweet.  🙂

We also celebrated by doing what we do best — we cooked.  We had most of the ingredients to make a rustic spinach and feta pizza — so I picked up some fresh — not canned! — dough ($1.59) from the bakery at Johnnie’s Foodmaster, and we were set to go.  This pizza is SO easy, SO tasty, and a fine fine departure from the typical saucy and over-cheesed pizza you can get from your local takeout.

Spinach and Feta Pizza

Spinach and Feta Pizza

Sweetest Day Spinach and Feta Pizza

  • Fresh pizza dough (if you don’t want to make your own — I understand — check out your local grocery store or pizzeria.  You can get dough CHEAPLY and it’s so much tastier than Pillsbury or Boboli!)
  • 2 tbsp. olive oil
  • A good handful or two of spinach, stems removed
  • 1 large red onion (or 2 small red onions), sliced thin and caramelized
  • 1 clove garlic
  • Small handful of pine nuts, toasted
  • Feta cheese, crumbled
  • A few shakes of oregano (optional)
  1. Preheat oven to 450 degrees.
  2. Caramelize onions slowly.  Add garlic to pan at the very end of cooking until just fragrant.  Remove from heat.
  3. Pizza dough

    Pizza dough

    Allow pizza dough to come to room temperature.  Dust dough with flour and roll out on a cookie sheet or pizza pan that has been dusted with flour or cornmeal.  Work dough gently by kneading with your fingers.  The warmer the dough, the more pliable it becomes.  You can determine how thick or thin you’d like the crust — we err on the thin side for a crispier crust.

  4. Brush olive oil on dough.  Arrange onions and garlic, pine nuts, spinach, and feta.
  5. Sprinkle oregano on pizza, if you desire.
  6. Bake for 12-15 minutes at 450 degrees.  Remove from oven and let cool.
  7. Enjoy with your sweetie!

This is a great Saturday night meal — and take my word for it, the fresh (not canned) pizza dough makes all the difference!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: