Onion, Spinach & Cheddar Pizza
Others may disagree, but to me, pizza has three basic components: a base, toppings (including sauce), and cheese. This leaves a lot of room for creative interpretation…and also means that you always have pizza makings in your fridge! The next time you get the urge for something hot and stringy, why not try inventing a new variation on the classic theme? In the time it would take to have a grease-laden, thick-crusted, belly-bomb pie delivered to your front door, you could already have a light and toothsome version on your plate.
In this case, a thin slice of oat-wheat served as a base. The onions were only sauteéd for 3 minutes (to give them a smoother taste yet allow them to stay crunchy) before I added the spinach and cooked the mixture, covered, for another minute. I added the cooked vegetables to the bread, poured tomato sauce over that, and topped the pizza with Herbed Cotswold English Cheddar. Other great combinations would be broccoli, ham, and Swiss…or corn, jicama, peppers, and Monterey Jack…or carrots, zucchini, and Gruyere…basically, whatever you’ve got on hand.
Bake at 350 degrees for 10 minutes or until the cheese is bubbly, then enjoy!
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