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Spinach and Feta Pizza
Enjoy a whole wheat crust with this tasty pizza.
1 (12-inch pizza)
12 to 15 minutes
Whole Wheat Crust:
3/4 cup whole wheat flour
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
OR 1 envelope Fleischmann's® RapidRise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130°F)*
1 to 1-3/4 cups all-purpose flour
3 tablespoons olive oil, extra virgin
2 tablespoons olive oil, extra virgin
1 teaspoon minced fresh garlic
1-1/2 cups loosely packed spinach leaves
1/3 cup sliced, pitted ripe olives
1/2 cup jarred roasted red pepper strips, well drained
1/2 cup chopped canned artichoke hearts, well drained
1/2 cup feta cheese
1 cup (4 ounces or 125g) shredded mozzarella cheese
1 teaspoon Italian herb seasoning
Preheat oven to 425°F.
Combine whole wheat flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining all-purpose flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover; let rest on floured surface 10 minutes. (If using Pizza Crust Yeast, omit 10-minute rest.)
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
To top pizza, combine olive oil and garlic. Brush over crust. Top with spinach, olives, red pepper strips and artichokes. Crumble feta cheese over vegetables. Sprinkle mozzarella cheese over feta cheese; finish with Italian herb seasoning.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.