A base of mozzarella and feta with baby spinach, Kalamata olives, fresh oregano and olive oil.
12-9″ pizzas, thin crust
12 each – 8 oz. Pizza dough ball
2 tbsp. Roasted garlic, mashed
1 quart + 2 cups Bontá Pizza Sauce
3 cups Baby spinach
1 cup Kalamata olives, pitted
9 cups Mozzarella cheese, shredded
3 cups Feta cheese, crumbled
2 tbsp. Fresh oregano, chopped
¼ cup Extra virgin olive oil
Preheat pizza oven to 500°F; impinger oven to 475°F.
On a lightly floured surface stretch dough to 9″ – 10″ diameter. Pizza should be irregular in shape.
Lay stretched dough onto a lightly floured pizza peel or a pizza screen sprayed with pan release.
To Assemble One Pizza - Top each dough with the following: • ½ tsp. Roasted garlic, smear on dough • 4 oz. ladle Bontá Pizza Sauce • ¼ cup Baby spinach leaves • 5 each Kalamata olives • ¾ cup Mozzarella cheese • ¼ cup -Feta cheese • ½ tsp. Fresh oregano
Bake in pizza oven for 6 – 7 minutes, impinger oven 3 – 4 minutes, or until baked through and golden brown.
Drizzle each pizza with 1 tsp. extra virgin olive oil. Cut pizza into 4 slices; serve immediately.