Do I have to cook the spinach first?

Yes. Cooking the spinach first allows it to infuse with the garlic and onion flavors. It also wilts the spinach, decreasing the volume significantly so it can all fit on the pizza.

What do I do with leftover béchamel sauce?

Store leftover béchamel sauce in an airtight container in the fridge for up to 2 to 3 days. Bechamel sauce can be used for many recipes, including lasagna, baked pasta, savory crepes or scalloped potatoes.

Why did the toppings turn brown but the crust is uncooked?

The pizza was placed too high in the oven. Place the pizza closer to the bottom of your oven.

Why is the bottom of the crust burnt before the pizza is fully cooked?

The pizza was placed too low in your oven. Place the pizza a bit closer to the top of your oven.

Spinach And Feta Pizza - The Littlest Crumb

Description

This spinach and feta pizza is a tasty and healthy gourmet pizza recipe. A creamy béchamel sauce topped with fresh spinach, onions, feta, mozzarella and toasted pine nuts for an extra crunch.

Ingredients

Scale

Béchamel Sauce:
- 1 ½ tsp butter
- 1 ½ tsp flour
- ⅓ cup milk
- dash of nutmeg
- dash of salt
Spinach & Feta Pizza:
- 1 lb Pizza dough
- 1 tbsp olive oil
- ⅓ cup onion, diced
- ⅛ tsp salt
- 1 tsp minced garlic
- 4 cups spinach, packed
- ¾ cups mozzarella, shredded
- ½ cup feta, crumbled
- 1 ½ tbsp pine nuts

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Instructions

Preheat the oven to 425F. Roll out the pizza dough to make a 12” pizza. Set aside for now.
Cook the spinach: In a nonstick skillet, heat the olive oil over medium heat. Once hot, add the onions and salt and cook for 3 to 4 minutes until soft and translucent. Add in the garlic and cook for another minute until fragrant. Then, add in the spinach and cook until wilted. Set aside for now.
Make the béchamel sauce: In a separate nonstick skillet, melt the butter. Add the flour and whisk to create a paste. Then, add in the milk, nutmeg and salt. Whisk until smooth. Continue to heat for about 5 minutes, stirring occasionally until the sauce thickens up. Once it coats the back of a spoon, remove it from the stove.
Toast the pine nuts: Heat the pine nuts on a nonstick skillet over medium heat. Stir occasionally. Heat for 4-8 minutes until golden, fragrant and toasted. Remove and set aside.
Assemble the pizza: Add a thin layer of béchamel sauce on the base of pizza dough. Next, spread the mozzarella cheese evenly on top. Then, add the cooked spinach, feta and pine nuts. Bake for 10 to 14 minutes until the crust is golden.

Notes

Put the pizza in the lower half of the oven. If the pizza is too close to the top of the oven, the toppings may cook faster than the pizza crust.
Storage: Store leftover pizza in an airtight container in the fridge for up to 6 days. Store leftover béchamel sauce in an airtight container in the fridge for up to 2 to 3 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Pizza
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 291
Sugar: 3.6g
Sodium: 412mg
Fat: 12.7g
Saturated Fat: 4.6g
Unsaturated Fat: 6.7g
Trans Fat: 0.2g
Carbohydrates: 35.1g
Fiber: 10.1g
Protein: 10.1g
Cholesterol: 22mg