Spinach pizza with roasted garlic, caramelized sweet onion, and fontina

You can use a whole bunch of spinach on this pizza which looks really excessive because usually pizza toppings aren't loaded 3 inches high.  I bet that even those who don't normally like to eat green things will love this.  And the roasted garlic and caramelized onions add good smells to your house.  I made my usual homemade pizza dough posted before on this blog.  You could also use a thin pre-made crust --- preferably one with some whole grain in it.

Servings: 2 for dinner and 1 for lunch the next day

Ingredients

  • Rolled out dough for a 12" pizza or a pre-made crust
  • 1 head garlic
  • 1/2 cup olive oil (you will only use about 2 tablespoons of it so you will have roasted garlic oil leftover for another use --- takes advantage of the fact you went to the trouble to roast the garlic)
  • 1 sweet onion
  • 1 bunch fresh spinach
  • 2 ounces fontina cheese
  • Salt and freshly ground pepper

Directions

Wrap the whole head of garlic loosely in aluminum foil.  Roast it in a 400 degree oven for one hour.  When cool enough to handle, cut the tops off of the cloves.  Here you can try to separate the cloves a squeeze out the softened garlic into the bowl of olive oil or just squeeze the whole head which is much easier.  it's best to do this step ahead of time so the garlic and oil can sit for a while.  Preheat your oven and pizza stone if you are using one to as hot as it can go without broiling.  Thinly slice the onion.  Heat a tablespoon of the olive oil in a saute pan gently, add the onion, and cover.  Stir the onion every now and then until it caramelizes.  This takes maybe fifteen minutes.  Wash and dry the spinach leaves from the whole bunch.  Coarsely grate the fontina. Roll out the dough to a 12 inch circle and place in on a lightly floured peel or baking sheet.  If using a pre-made crust, follow the instructions.  Brush the crust lightly with about a tablespoon of the garlic oil, but try scoop out a lot of the roasted garlic and spread it around.  Scatter the caramelized onions.  Add a thick layer of spinach leaves.  Top with half the cheese.  Add another layer of spinach leaves and top with the rest of the cheese.  Sprinkle and little salt and a liberal amount of freshly ground black pepper. I learned to bake pizzas in two steps from my son.  That way you just need to finish it in the oven when everything else is totally ready ---- like the table is set, the salad has been made, and your partner is close by and ready to eat.  Try baking this spinach pizza for about 6 minutes first, getting everything else ready and the kitchen cleaned up, and then finishing it for about three minutes.   Cut it into six pieces and serve.

Nutrition Information (per serving)

  • (1/3 pizza)
  • Calories:  392
  • Fat: 17 gm
  • Saturated fat: 5 gm
  • Trans fat: 0 gm
  • Cholesterol: 11 mg
  • Carbohydrate: 47 gm
  • Fiber: 5 gm
  • Sodium: 567  mg
  • Protein: 14 gm

Contributor

Preston Maring, MD