white pizza with spinach fennel and feta
A white pizza topped with feta, spinach, and fennel seed
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
- 2 pizza dough balls , 11.5 oz each
- 2 bags (6 oz) of fresh spinach
- 3 or 4 cloves of garlic , minced
- crumbled feta cheese , 12 ounces, divided
- fennel seeds , 2 tablespoons, divided
Place pizza stone in oven within 6 to 8 inches of top of oven.
Preheat oven to 550 degrees for at least one hour before baking.
In the meantime, saute spinach over medium heat in a nonstick skillet for 4 to 6 minutes or until wilted and set aside to cool.
Just before you are reading to bake, open your pizza dough ball to form a 14 inch circle and gently place it on floured pizza peel or parchment paper.
Immediately top pizza with half of the cooked and cooled spinach, half of the minced garlic, 6 ounces of feta cheese and one tablespoon of fennel seeds.
Launch pizza onto stone, and bake for 4 to 6 minutes until bottom and top are sufficiently browned.
Repeat with other dough ball.