Feta-Mozzarella Pizza with Romesco Sauce & Spinach
Family Friendly

Feta-Mozzarella Pizza

with Romesco Sauce & Spinach

50 MIN
4 Servings
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From the Test Kitchen

Inspired by flavors of the Mediterranean, this crowd-pleasing pizza features smoky romesco sauce, juicy fresh tomatoes, and a layer of tangy marinated feta and olives served on top.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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Nutrition Label
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fresh
ingredients
Feta-Mozzarella Pizza with Romesco Sauce & Spinach
Title
  • 22 oz Pizza Dough
  • 1 Red Onion
  • 5 oz Baby Spinach
  • ½ lb Grape Tomatoes
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • ½ lb Fresh Mozzarella Cheese
  • 3 oz Feta Cheese
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Red Wine Vinegar
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Place in a bowl; drizzle with olive oil and season with salt and pepper. Roughly chop the olives. In a bowl, combine the feta (crumbling before adding), chopped olives, oregano, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the onion & spinach
2 Cook the onion & spinach

In a medium pan (nonstick, if you have one) heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

Assemble the pizza
3 Assemble the pizza

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top with the romesco sauce, seasoned tomatoes, cooked spinach and onion, and mozzarella (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper.

Bake the pizza & serve your dish
4 Bake the pizza & serve your dish

Bake the pizza, rotating the sheet pan halfway through, 17 to 22 minutes, or until the dough is lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes, then carefully transfer to a cutting board. Top the baked pizza with the marinated feta. Cut into equal-sized pieces. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the tomatoes. Place in a bowl; drizzle with olive oil and season with salt and pepper. Roughly chop the olives. In a bowl, combine the feta (crumbling before adding), chopped olives, oregano, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the onion & spinach

In a medium pan (nonstick, if you have one) heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat.

Cook the onion & spinach
Assemble the pizza
3 Assemble the pizza

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top with the romesco sauce, seasoned tomatoes, cooked spinach and onion, and mozzarella (tearing into small pieces before adding). Drizzle with olive oil and season with salt and pepper.

4 Bake the pizza & serve your dish

Bake the pizza, rotating the sheet pan halfway through, 17 to 22 minutes, or until the dough is lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes, then carefully transfer to a cutting board. Top the baked pizza with the marinated feta. Cut into equal-sized pieces. Enjoy!

Bake the pizza & serve your dish
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