The most popular pizza in the United States is topped with mozzarella, tomato sauce, and pepperoni but sometimes it is nice to try something different.
If you are looking for new recipe ideas, what about trying the following feta cheese and spinach pizza recipe? The bold flavors go together perfectly.
The addition of olives, fresh rosemary, and feta cheese give this pizza a wonderful Greek flavor.
If you do not have spinach, you can use chard instead.
Make sure it is tender and seasoned well before adding it.
This recipe makes two nine inch pizzas or one fifteen inch one.
This pizza is a nice one to make for kids as well as adults.
If you are catering for a buffet you could even make this and serve it hot, warm, or chilled.
You can double the recipe if you like and make a big rectangular one, which you can then slice into squares.
Leftover pizza keeps well in the refrigerator for a couple of days but this one is so good it is unlikely you will have any leftover! Take care not to overcook the spinach.
It will only take a minute to wilt and it needs to keep its bright green color, else it will go soggy and lose some of its flavor.
Put the cooked greens in a chilled metal colander or sieve when they are done so they will cool down faster.
The combination of three cheeses in this recipe helps to make it extra special and the feta, in particular, is amazing with the spinach.
What You Will Need:

• Pizza dough
• 1/2 thinly sliced red onion
• 1 tablespoons extra virgin olive oil
• 6 chopped, pitted kalamata olives
• 1 teaspoon minced lemon rind
• 8 cups rinsed, de-stemmed spinach
• 3 oz crumbled feta
• 2 finely chopped cloves garlic
• 1/2 oz grated parmesan
• 1/4 lb grated mozzarella
• 1 teaspoon chopped fresh rosemary
• Garlic oil, salt and pepper

How To Make It: Heat two teaspoons of the oil in a pan and saute the red onion with some salt and pepper for five minutes or until tender.
Add half the garlic and cook for one minute.
Transfer the mixture into a bowl.
Heat the rest of the oil in the pan and wilt the spinach with a pinch of salt and pepper and the remaining garlic.
After one minute or when the spinach has wilted but is still brightly colored, take it out of the pan and let it cool.
Use your hands to squeeze out the excess moisture then chop it and toss it with the lemon peel.
Preheat the oven to 500 degrees F.
Roll out the dough and put it on a greased peel or pan.
Brush the garlic oil over it, and then spread the onion over the crust and the spinach.
Sprinkle the olives, feta, and mozzarella on top.
Bake it for ten minutes or until the crust is crispy and golden brown.
Sprinkle some rosemary and parmesan over the top and serve.