Spanakopizza

Makes 4 servings

ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, chopped
1 red onion, thinly sliced
1 pizza dough, refrigerated or from your favorite pizzeria
2 10 oz. boxes frozen chopped spinach, defrosted
1 sack (10 ounces) shredded mozzarella cheese
1 teaspoon dried oregano
1/4 pound feta crumbles
1 tablespoon grill seasoning
2 plum tomatoes, diced
salt and fleshly ground black pepper
Topping:
2 roasted red peppers, drained
1/4 cup fresh flat-leaf parsley
1/4 cup pitted kalamata olives
1 cup coarsely chopped arugula
hot pepper rings (optional)

directions

Preheat the oven to 425 degrees F. In a large nonstick skillet preheated over medium heat add 1 tablespoon of the EVOO and the butter. When the butte melts, add the garlic and all of the onions and cook for 5 minutes. Transfer the garlic and onions to a bowl to cool. Form the dough into a 12-inch pizza. Place on a pizza pan or a large cookie sheet. Place the topping ingredients in a small food processor , season with salt and pepper, and process until a thick paste forms. Spread the topping over the dough in a thin layer. Dot the pizza with the 2 boxes of defrosted and wrung spinach and sauteed garlic and onions. top with the mozzarella cheese and the feta crumbles. Sprinkle the oregano over the cheese. Bake the pizza until golden and bubbly all over, about 17 minutes. Scatter the arugula, diced tomatoes and, if using, the hot peppers over the pizza,cut into wedges, and serve

Source: 365 No Repeats cookbook