Spanakopita Pizza (Plant Paradox friendly)

Ingredients

• 1 Cappello’s Naked Crust
• 2 teaspoons olive oil
• 1/3 cup finely chopped yellow onion
• 1 garlic clove, minced
• 12 cups baby spinach, chopped
• 1/2 cup whole milk ricotta
• ¼ cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/2 cup crumbled feta, divided
• ¼ teaspoon Primal Palate Super Gyro Seasoning
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• Pinch of nutmeg
• 1 tablespoon pine nuts
• Red pepper flakes, to taste

Instructions

• Preheat oven to 425ºF
• In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and cook, stirring occasionally, 4 to 5 minutes. Add spinach and sauté until wilted, about 1 minute. Add ricotta and cook until most of the liquid has evaporated, 8 to 10 minutes. Remove from heat and transfer to a fine-mesh strainer to drain excess liquid. Return to pot and stir in parsley, dill, 1/4 cup feta, Super Gyro seasoning, salt, pepper and nutmeg.
• Spread spinach mixture evenly over pizza crust. Sprinkle pine nuts and remaining 1/4 cup feta over spinach mixture. Bake 13 to 15 minutes, or until crust is crispy and golden brown. Remove from oven and sprinkle with red pepper flakes, to taste.
• Pizza can be served warm or at room temperature.

Additional Info

• Prep Time: 25 minutes
• Total Time: 45 minutes