Feta-Mozzarella Pizza with Romesco Sauce & Spinach

Feta-Mozzarella Pizza

with Romesco Sauce & Spinach

50 MIN
+$1.95/serving 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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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
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    fresh
    ingredients
    Feta-Mozzarella Pizza with Romesco Sauce & Spinach
    Title
    • 3 oz Prosciutto
    • 22 oz Pizza Dough
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • 1 Red Onion
    • 5 oz Baby Spinach
    • ½ lb Grape Tomatoes
    • 3 oz Feta Cheese
    • ½ lb Fresh Mozzarella 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 (carefully, as the liquid may splatter). 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, spread the romesco sauce onto the prepared dough. Evenly top with the seasoned tomatoes, cooked onion and spinach, 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 top with the marinated feta and prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding). Carefully transfer to a cutting board; 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 (carefully, as the liquid may splatter). 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, spread the romesco sauce onto the prepared dough. Evenly top with the seasoned tomatoes, cooked onion and spinach, 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 top with the marinated feta and prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding). Carefully transfer to a cutting board; cut into equal-sized pieces. Enjoy!

    Bake the pizza & serve your dish
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