½ pound fresh spinach, washed, stemmed
¼ cup water
3 tablespoons olive oil
2 cloves garlic, minced
¼ cup finely chopped red onion
1/8 teaspoon freshly ground black pepper
Salt to taste
1 14-inch pizza shell
¼ cup sliced pitted brine-cured green olives
¼ cup sliced pitted brine-cured black olives
¼ pound feta cheese, crumbled (about 1 cup)
Instructions 1. Put water and spinach in a large sauté pan or pot and cook over medium high heat, covered, until spinach wilts. About 6 minutes. Drain excess liquid from pan. With cover off, cook and stir spinach 2 minutes to evaporate moisture.
2. Add olive oil, garlic, onion and pepper to spinach. Cook and stir over medium heat for 4 minutes. Salt to taste (mixture prepped to this point can be held for several hours). Cool before using.
3. Spread spinach mixture evenly over pizza crust, leaving about a ½-inch crust border. Sprinkle olives evenly over spinach and feta cheese evenly over top. Bake in deck oven at 475 degrees for 12-14 minutes, conveyor oven at 500 degrees for 5 minutes, 15 seconds.