Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 4 servings
c. pizza sauce
(12") pre-baked pizza crust
c. aged provolone cheese, shredded
c. mozzarella cheese, shredded
to 25 fresh baby spinach leaves
c. red onion, julienned
c. feta cheese, crumbled
c. black olives, sliced
tablespoons sun-dried tomatoes, finely-diced
Balsamic vinegar (optional), as needed
Preheat the oven to 425° F.
Place pizza crust on pizza pan or large baking sheet. Spread sauce on pizza crust. Sprinkle provolone and mozzarella over the sauce. Bake 7 to 9 minutes or until the crust is lightly browned. Remove from the oven.
Arrange spinach leaves over top of pizza. Arrange red onions over the spinach; sprinkle feta cheese, black olives, and sun-dried tomatoes over the top. Mist pizza with balsamic vinegar, if desired.
*You may substitute another flavored or plain feta cheese. Homemade pizza crust may be substituted, if desired. Pre-bake crust for 5 to 10 minutes, then proceed with recipe as written. If you prefer cooked onion, place onion over sauce prior to baking.
Click here to read our Direct Supply Chain Disclosure