Spinach & Olive Pizza (Food & Wine Magazine)
Prepared pizza dough(purchased at the Super Market)
Filling:
1/4C extra virgin olive oil
1/4C finely chopped onion
2T minced garlic
1 lb. fresh baby spinach/rinsed
2T sour cream
1 lg. egg slightly beaten
salt & pepper/ season to taste
3/4C diced eggplant(optional)
1/4C calamata olives pitted and halved
2 plum tomatoes peeled,seeded,halved lengthwiseand sliced thinly crosswise
1/3C crumbled feta cheese(2 oz)
Prepare filling:
In large skillet heat 1/4 C olive oil
add onion & cook of moderate high heat until soft (about 4 min.)
add garlic & cook only 30 sec. until fragrant
add spinach a little at a time until wilted (2 min. or so)
remove spinach and place in colander and press out as much liquid as possible-let cool.
combine cool spinach, sour cream, egg and season with salt & pepper to taste.
If using eggplant then wipe out skillet, add 1T olive oil and brown eggplant. Cook until tender. (about 5 min.)
Preheat oven to 350 degrees.
press pizza dough in pizza pan or on a prepared pizza stone.
spread spinach filling over pizza dough.
top with olives, tomatoes,eggplant and feta.
Bake until crust is golden brown about 40 minutes.