The Sunny Mediterranean (pizza)
Zesty spinach, currants, walnuts and capers. Figs in season are a delightful addition! (See below for more pizza recipes.)
Ingredients
Preparation
NotesIngredients
Toppings
- 2 tablespoons olive oil Add to list
- 4 garlic cloves Add to list
- 1/2 cup basil leaves, chopped Add to list
- 1 pound spinach leaves, stems removed Add to list
- Pinch nutmeg Add to list
- Pinch red pepper flakes Add to list
- Salt and pepper to taste Add to list
- PCC Deli roasted red pepper and artichoke tapenade Add to list
- Organic Valley shredded mozzarella Add to list
- 1/2 cup roasted red peppers Add to list
- 1/4 cup toasted walnuts Add to list
- 1/4 dried currants Add to list
- 2 tablespoons capers Add to list
- Freshly grated Parmigiano Reggiano Add to list
Preparation
In a sauté pan, heat the olive oil over medium high heat and add the garlic. Cook for 30 seconds. Stir in the basil and spinach and cook until all the liquid is evaporated from the spinach. Season with the nutmeg, red pepper flakes and salt and pepper. Allow to cool slightly.
Spread a thin layer of the roasted red pepper tapenade over each dough round and top with the spinach mixture. Add a layer of shredded mozzarella cheese and scatter the rest of the ingredients on top.
Dough
Use your favorite recipe for pizza dough and shape it into four eight-inch rounds. Or, use two pre-made packages of dough, divided in half, from Seattle-based East Coast Dough Company.
Add toppings and place rounds on a greased baking sheet and into a preheated 500º F oven. Turn the heat down to 450º F and bake for about 8 minutes, or until the crust is golden.
Notes
These mini-pizzas, created by PCC Cooks instructor Lynne Vea, are an easy, mix-and-match way to sample the season’s freshest flavors. For a decidedly Northwest taste, choose fresh ingredients that are grown and produced close to home. Ideas include Beecher’s Flagship cheese, Port Madison chévre and olive oil from Seattle’s Napoleon Company. Also, look for in-season, organic produce from local growers like asparagus from Inaba Farms and baby spinach and arugula from Full Circle Farms.
More pizza recipes in this series by Lynne Vea:
Recipe by , PCC Cooks instructor
Source: Sound Consumer May 2006
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
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RE: Nutritional Data
Hi Gail,
Nutritional data is available by request by e-mailing officedeliteam@pccsea.com.
We are also working toward providing this information on our website. However, it takes time though to work through all of our recipes.
Thanks for the question,
Tom Monahan
PCC Natural Markets
December 03, 2010 at 10:53 AM — monahat
nutritional data
Is there any place on the web site where the nutritional data for the food sold in the deli is located?
December 02, 2010 at 06:09 PM — Gail Rector (not verified)