tomato herb & spinach pizza

In appetizers, baking, brunch, culinary experiments, dinner, easy weeknight meals, lunch, vegetarian on 09.10.11 at 8:21 am

sometimes simple is best. especially when you’re in a bit of a time crunch to prep lunch. this thin-crust veggie pizza took me 30min flat to prep, bake & plate. easypeasy & oh-so-yummy.

some fresh pizza dough from itza bakeshop + some fantastic cheese from janice beaton fine cheese + some fresh veggies from my fridge = fab ingredients for a homemade pizza lunch. so simple, yet so good.

– preheat oven to 400F

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

prep the pie:
– sprinkle grated queso fresco or your fave mozzarella
– add a base of organic spinach leaves
– add heirloom tomatoes (slices or chunks)
– season w/ herbes de provence
– generously sprinkle grated cheese evenly over pizza toppings
– season again lightly w/ herbes de provence

(tip: best to add spinach leaves to the pizza before adding the tomato toppings, to prevent the pie from getting soggy. after all, nobody likes soggy pizza! ;) 

bake the pie:
– bake pizza at 400F for 20min, or until crust is golden brown
– remove from oven & allow to cool on rack before slicing pizza

food styling:
– serve w/ organic mixed greens on the side

quick! grab a slice before it’s all gone! :)

  1. I totally agree about simple being best! This pizza looks really incredible. Lovely colour on the tomatoes – sometimes they can lose their colour in cooking.


  2. thanks for stopping by my blog! :)


  3. […] spicy fajita pizza sundried tomato & tofu pizza tomato herb & spinach pizza […]


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