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Heather Moore

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Greek Isle Pizza

Another dish to add to your Meat Free Monday cookbook!

1 prebaked 12-inch thin pizza crust
1/2 cup chopped oil-packed sun-dried tomatoes plus 1 tbsp of the oil, divided
1 small red onion, thinly sliced
1 tsp olive oil
2 garlic cloves, minced
1 tsp dried rosemary, crushed
1/4 tsp pepper
2 cups fresh baby spinach, chopped
1-1/2 cups crumbled feta cheese
1/4 cup Greek olives, pitted and chopped
4 slices part-skim mozzarella cheese

Place crust on an ungreased pizza pan; brush with oil from the sun-dried tomatoes.  Set aside.

In a small skillet, saute onion in oil until tender.  Add garlic; cook 1 minute longer.  Remove from the heat; stir in the rosemary and pepper.  Spread over crust.  Top with spinach and tomatoes.

Sprinkle with feta cheese and olives; top with mozzarella cheese.  Bake at 425 for 10-12 minutes or until crust is golden brown and cheese is melted.  Let stand for 10 minutes before cutting. 


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Topics : Hospitality_Recreation
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03/25/2013 9:57AM
Greek Isle Pizza
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