This spicy vegetarian pizza idea is easy to make and is ready in no time at all. A simple saute of baby spinach along with spicy red chilies and red onion, placed on a multi-grain pizza crust along with sliced tomatoes and creamy mozzarella cheese. Baked until lightly browned and gooey, I like to finish this pizza off with a grating of my favorite cheese, salty Pecorino Romano.
(To view this recipe, click on the blue title of the blog post above*)
Baby Spinach & Mozzarella Pizza with Tomatoes and Hot Chiles
Ingredients:
- 1 ball of store-bought or homemade pizza dough
- Olive oil
- Flour
- Salt and pepper
- 4 oz. fresh mozzarella
- 1/2 lb. baby spinach leaves
- 1/2 red onion
- 1 red chile pepper, thinly sliced
- 1 large tomato, sliced
- Pecorino cheese
Directions:
- Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper and a drizzle of oil. Form the pizza dough into a flat, large circle and place on the parchment paper. (If need be, use some flour to help roll out the dough to the desired size*)
- In a large sauté pan, add in 1 teaspoon of oil along with the chile pepper and red onion. Sauté over medium heat for 3 minutes; add in the spinach and sauté for an additional 3-4 minutes, or until the spinach is wilted. Season with a pinch of salt and pepper.
- Cut the mozzarella cheese into thin rounds and place on the pizza dough. Top the cheese with the sautéed spinach and then the sliced tomatoes. Bake in the preheated oven for 20-22 minutes, or until he crust is browned and puffed and the cheese melted.
- Serve with a grating of the Pecorino cheese.
Tagged: baby spinach, fresh mozzarella, pecorino cheese, pizza, red chiles, red onion, spinach, tomatoes, vegetarian, vegetarian pizza
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