Tuesday, March 20, 2007

Spinach & Walnut Pizza (vegetarian)

Here is a version of a pizza recipe that appeared in last week's Make it Tonight - Quick Meals from Scratch (The Hamilton Spectator). I did not have some of the ingredients listed, hence I substituted with what I did have on hand (text in red shows items as listed originally). The result, I thought was really quite good. Hubby was not too impressed (but then he isn't too fond of spinach or feta), but No. 2 son, liked it. Give it a go and let me know what you think. (I suspect if you make your own pizza dough this would be even better!)
(Photo courtesy of my husband)

Makes 6 servings

  • 1/2 cup (125 ml) shelled walnuts
  • prepared pizza crust, I buy the whole wheat ones
  • 1 tbsp (15 ml) olive oil (or walnut oil if you have it)
  • 2 cups (500 ml) spinach (or arugula), washed, spun, coarsely chopped
  • 1/4 lb (115 g) soy feta (or goat cheese) ** I have found an unusually good soy feta at the Hamilton Market; the stall at the top of the escalator. The ladies at the counter could not provide me with the name of their supplier, therefore I am unable to confirm that it is a vegan cheese. **
  • freshly ground black pepper
  • balsamic vinegar for finishing
  1. Heat a skillet. Toast the walnuts until browned and fragrant (5 minutes approx.) Stir frequently to avoid burning. Set aside when done to cool. Break larger walnuts into small pieces.
  2. Brush the prepared pizza shell with 1 tsp (5 ml) olive oil. Spread the spinach leaves on top and then on top of the spinach, crumble the feta. Sprinkle the walnuts on next and finish by drizzling the remaining olive oil and grinding some black pepper. (I was quite generous with the olive oil - I'm sure it was more than a tsp that I drizzled over the spinach.)
  3. Preheat the oven to 450 F (230 C). Place the pizza (on pan) onto the middle rack of your oven and bake until golden and crisp, rotating at least once. Time: 12-16 minutes.
  4. Remove the pizza and immediately sprinkle balsamic vinegar criss-crossing back and forth across the top. Slice and serve.

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