Feta cheese gives a Greek-style flair to this pizza, which also features fresh spinach and crimini mushrooms.
Crimini mushrooms are fairly easy to find in most supermarkets these days, and are often marketed as "baby portobellos". But, if you cannot find them, you can substitute regular white mushrooms.
1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
6 to 8 ounces fresh spinach
2 tablespoons extra virgin olive oil, divided
1 small clove garlic, minced
8 ounces fresh crimini (brown) mushrooms, sliced
1 cup shredded mozzarella cheese, divided
1 cup feta cheese, crumbled
1 tablespoon grated Parmesan cheese
Salt & freshly ground black pepper to taste
Preheat oven to 425 degrees Fahrenheit.
Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.
Remove the tough stems from the spinach and tear the leaves into bite-size pieces.
In a large skillet, heat 1 tablespoon of the olive oil over medium to medium-low heat. Add half of the minced garlic, and saute for a minute or two, just until fragrant. Do not let the garlic get brown. Add the spinach, along with salt and pepper to taste, and saute over medium heat for 3-4 minutes, until the spinach is wilted. Remove the spinach from the skillet and set aside. Wipe any residual spinach liquid from the skillet.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms and the remaining garlic, along with salt and pepper to taste. Saute for 4-6 minutes, until the mushrooms are cooked through and most of the liquid from the mushrooms has evaporated. Set aside.
Spread 1/2 cup of the mozzarella cheese evenly over the pizza crust. Top with the mushrooms and then the spinach. Sprinkle the feta evenly over the pizza, and then top it off with the remaining 1/2 cup of mozzarella and the Parmesan cheese.
Bake for 12-18 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing
-- 3-4 servings