We don't do homemade pizza every Friday, but when we do, we really try to mix up our topping choices. We have our staples, but it's fun to try new things and find new favorites.
I saw Giada make this during the foggy newborn days with Kate and made a note to add it to my list of recipes to try. I could not get over the unique combo of flavors and trust me- they work here! The mint is so unexpected and really adds something extra. I love the way everything comes together when you saute it all before topping it on the pizza and popping it in the oven.
Fresh baby spinach is the key here to keeping the pizza from getting soggy while cooking. And there is something better about buying a block of feta cheese and crumbling it yourself rather than buying it pre-crumbled. Trust me on this one (it's also often times cheaper!). I have yet to try dusting my pizza crust with corn meal, but I think that's on the list for the next time we make homemade pizza.
recipe from Giada De Laurentiis
Pizza dough (half my recipe here, or grab a 1 lb. ball from your local pizza place!)
3 Tbsp. extra virgin olive oil
2 leeks, pale green and white parts only, thinly sliced
salt and freshly ground black pepper
3 cloves garlic, minced
12 oz. fresh baby spinach leaves
1 (4oz.) chunk feta cheese, crumbled
3/4 cup chopped mint
2 Tbsp. unsalted butter, room temperature
Preheat oven and pizza stone to 500 degrees.
To prep the topping, in a large skillet, heat olive oil over medium heat. Add the leeks and season with salt and pepper. Cook until tender, while stirring frequently, around 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the spinach in batches, and cook until wilted, about 3 minutes. Remove the pan from the heat and add the feta and mint and gently toss to combine.
Roll out dough to desired pizza size. Pull pizza stone out of the oven and place dough on top.
Using the tines of a fork, prick your pizza dough all over. Spread the spinach mixture evenly atop the dough.
Bake for 8-10 minutes.