Spanakopizza

• Chicken or turkey
• Grill seasoning
• Cucumber
• Crusty rolls
• 1 pizza dough, refrigerated or from your favorite pizzeria
• Another 10-ounce box of frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
• 1 sack (10 ounces) or 2 cups shredded mozzarella cheese or shredded four-cheese blend of mozzarella, Parmesan, Provolone, and Asiago cheeses, any brand
• Thinly slice all of the red onion, rather than chopping half
• Dice the tomatoes, rather than slicing them

1. Preheat the oven to 425F.
2. Saute the garlic and onions as directed in the master recipe, #216.
3. Remove from the heat to cool.
4. Form the dough into a 12-inch pizza.
5. Place on a pizza pan or large cookie sheet.
6. Prepare the roasted pepper and olive topping and spread over the dough in a thin layer.
7. Dot the pizza with the 2 boxes of defrosted and wrung spinach and the sauteed garlic and onions.
8. Top with the shredded mozzarella or cheese blend and the feta crumbles.
9. Sprinkle the oregano over the cheese.
10. Bake the pizza until golden and bubbly all over, about 17 minutes.
11. Scatter the arugula, diced tomatoes, and, if using, the hot peppers (a must for me) over the pizza, cut into wedges, and serve.

chicken, grill seasoning, cucumber, crusty rolls, pizza dough, spinach, sack, red onion, tomatoes

Taken from www.epicurious.com/recipes/food/views/spanakopizza-374428 (may not work)