1 Loaf of foccaccio bread
1 Cup leftover marinara sauce
1/2 Package of frozen leaf spinach
1/2 Cup feta cheese
1/2 Cup fresh mozzarella cheese
1 Small red onion sliced thinly
1 Roma tomato sliced finely
Directions:
Thaw the foccaccio bread if it is frozen. Cut the frozen block of spinach in half and thaw in the microwave.
Spread the marinara sauce on the foccaccio and sprinkle the feta cheese on top.
Break up the thawed spinach, squeezing out the liquid, and distribute over the pizza.
Place the pieces of red onion over that and cover with the slices of Roma tomato.
Finally, cover with the mozzarella cheese and cook 15 to 20 minutes in a 350º oven.
Yield: approximately 6 pieces of pizza.
Notes:
This is not really a recipe. It is an assemblage ... that began with leftover marinara sauce. If you don't have that, of course, use whatever tomato sauce you like.
The foccaccio bread I use is sold in a local "epicurean" store. It is imported from Canada. It is 13 to 14 inches across. Any will do as long as it is thick.
I had a small jar of artichoke hearts that I intended to use as well ... but I forgot them. Next time I do this, I'll report on the difference (if any) if I remember them.
The presence of the artichoke hearts is detectable. They are tasty and enhance the flavor of the pizza as well as the cost. Try it once & see if it's worth the difference.
This is probably a healthy dish, except for the mozzarella.