Greek Spinach ~ Feta Pizza Pie

Pizza.... I think I could eat it every day, for the rest of my life, and not get sick of it.  The possibilites are endless.
And this, is one of my absolute favorites.  It's meat-free.  But, no one will notice.  And, even the nay-sayers to spinach will devour this green pie :)

Greek Spinach~Feta Pizza


1 Pizza Crust ~ your favorite
3 Tbl. olive oil
1/2 large yellow onion, finely chopped
2 cloves garlic, grated or minced
3 oz. baby spinach
3 oz. arugala
salt and black pepper
Nutmeg
1 cup Feta cheese crumbles
1 1/2 cups Mozzerella cheese, shredded


Preheat oven to 425 degrees, along with a pizza stone, if you have one.  This gives the pizza that old-world stone oven texture.  A great, inexpensive addition to your kitchen.


Heat olive oil in a large saute pan over medium heat, add the onion and garlic.  Cook until softened, 3-4 minutes.  Add the spinach and arugala to the pan and wilt.  Initially, it will be a big mound that looks like a lot, but it will shrink as it wilts down.  Season to taste with salt, pepper, and a little freshly grated nutmeg.

Roll out your crust, then place on a pizza peel, dusted with a fair amount of cornmeal (so you can easily slide the pizza into the oven).

Top the pizza crust with the spinach mixture, then the mozzerella and feta cheeses.

Slide onto the preheated baking stone in the oven.

Watch the magic happen. Bake for 10-15 minutes, or until crust is golden and the cheese is bubbly.

(adapted from Rachael Ray)