This is my new favourite pizza! It tastes great. Just look in your refrigerator and see what you have lying around.
Make your pizza crust dough and bake the crust ahead of time (or use store bought). Then preheat the oven, and pizza stone if using, to 500° (260 C) while you prepare the toppings.
The ingredient prep is easy. Clean the vegetables (listed below), then slice the mushrooms, red onion and red pepper into thin strips. Chop the spinach coarsely. Rip the basil leaves. Mince the garlic. Set aside.
If your cheese isn’t already grated or crumbled, now is the time to grate it. Set the cheese back into the refrigerator while you gently sauté the vegetables.
For pizza topping, sauté these vegetables in a couple of teaspoons of olive oil while the crust bakes:
8 button mushrooms
One red pepper
¾ of a raw red onion
3 cups of raw spinach
For additional flavoring, I added these during pizza assembly:
Grated parmesan cheese
Grated mozzarella cheese
For my finishing touches, I complimented the pizza with some aromatics and a garnish:
1 bunch of basil leaves, torn, not cut
4 minced garlic cloves
Garlic Olive oil
4 thinly sliced green onions that I used as a colorful garnish (optional)
To begin, drizzle 2-3 tablespoons of good quality olive oil over the pre-cooked crust.
Here’s the quick 1-2-3 for Pizza Assembly:
- For the first layer of flavor, sprinkle the parmesan cheese over the drizzle of olive oil.
- Next spread those colorful sautéed vegetables, one by one, over the pizza. Their order doesn’t matter. Once the vegetables are arranged, sprinkle the basil and garlic olive oil over the top.
- To finish off the pizza and to prevent the topping from burning, crumble the feta cheese over everything and then end with the mozzarella cheese.