"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Spinach Pizza Recipe

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This recipe for Italian Spinach Pizza, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Pruitt


1 pizza dough
Olive oil
1 tsp. oregano
1 Tbsp. butter
-1 lb. ground turkey or chicken
onion, chopped
2 cloves garlic, chopped
1 Tbsp. grill seasoning
1 (10-ounce) box, frozen spinach, defrosted
cup feta crumbles
Salt and freshly ground black pepper
1-1 cups shredded mozzarella cheese
cup (10 to 12) olives, sliced
1 small tomato, chopped

Stretch out your dough on to a pizza stone or into a pizza pan. Pierce the dough with a fork, drizzle the dough with olive oil and sprinkle it with oregano. Bake dough 10 minutes at 425. While the pizza dough bakes, brown the chicken or turkey in a tablespoon olive oil and butter in a large skillet over medium-high heat, about 3-4 min. Add the chopped onion, garlic and grill seasoning and cook 5 minutes more. Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Add it to the meat, separating it with your fingers. Add in feta crumbles. Once the pizza dough has cooked 10 minutes, remove and top evenly with meat and spinach mixture. Cover the pizza with shredded mozzarella, tomatoes, and olives. Bake pizza another 13 to 15 minutes until cheese is bubbly and crust is crisp.




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