![\"\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&ssl=1\")
![\"\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/08\/SpinachPizza.jpg?resize=640%2C480&ssl=1\")
<\/p>\n<\/p>\n
Pizza with lots of garlic and spinach fits the bill on Meatless Mondays. If you follow the recipe, you can make an amazing pizza faster than delivery, and save some dough (pardon the pun) while you’re at it! <\/p>\n
For the Crust:<\/p>\n
The Toppings:<\/p>\n
1. Stir the yeast and sugar into the warm water, let stand until foamy about 5 to 10 minutes.<\/p>\n
2. In a food processor using a metal blade, add flour and salt to the bowl and turn on machine. Slowly add yeast mixture and process for one minute. Add the oil and process for another minute.<\/p>\n
3. Roll dough out onto a floured surface into a 15 inch circle. Transfer dough to an oiled baking sheet. Let it rest for 30 minutes to give the dough a chance to rise a little. A speedier technique is to preheat your oven to 200\u00ba, place the pan in the oven and turn off the heat, leave it in there for 15 minutes.<\/p>\n
4. Preheat oven to 425\u00ba, place pizza dough on the bottom rack of the oven and bake for 5 minutes. Meanwhile in a large sauce pan, heat up a tablespoon of olive oil add one minced garlic clove to pan. Stir constantly for one minute, then add spinach, stirring until it wilts. Remove from heat.<\/p>\n
5. Brush the preheated shell with 1\/2 to 1 tablespoon of olive oil, rub 1 minced garlic clove over the surface. Sprinkle with mozzarella, and \u00a0top with saut\u00e9ed spinach, Bake for 15 minutes, let rest for 5 minutes and slice into 8 pieces.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pizza with lots of garlic and spinach fits the bill on Meatless Mondays. If you follow the recipe, you can make an amazing pizza faster than delivery, and save some dough (pardon the pun) while you’re at it!<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[3920,1833,2294],"class_list":["post-36475","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-meatless-mondays","tag-pizza","tag-what-to-make-for-dinner"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-9uj","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":18952,"url":"https:\/\/willceau.com\/news\/2015\/06\/08\/white-pizza-with-roasted-tomatoes\/","url_meta":{"origin":36475,"position":0},"title":"White Pizza with Roasted Tomatoes","author":"Tina Garceau","date":"June 8, 2015","format":false,"excerpt":"We're big fans of white pizza around here. For those of you who aren't in the know\u00a0- tomato sauce is omitted and replaced by olive oil and garlic. Then the pizza is topped with tomatoes, spinach, broccoli rabe, or whatever floats your boat - then\u00a0sprinkled with mozzarella\u00a0and baked. Usually, I\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/06\/WhitePizzaTom.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/06\/WhitePizzaTom.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/06\/WhitePizzaTom.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":9622,"url":"https:\/\/willceau.com\/news\/2012\/09\/12\/asparagus-pesto-pizza\/","url_meta":{"origin":36475,"position":1},"title":"Asparagus Pesto Pizza","author":"Tina Garceau","date":"September 12, 2012","format":false,"excerpt":"I'm having a hard time keeping up with the basil in my backyard - it's growing like crazy! I decided to use some to make asparagus pesto pizza for dinner last night. This pesto is versatile - it's good spread on grilled chicken or as a dressing for a pasta\u2026","rel":"","context":"In "Food"","block_context":{"text":"Food","link":"https:\/\/willceau.com\/news\/category\/food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":9879,"url":"https:\/\/willceau.com\/news\/2012\/10\/02\/broccoli-rabe-pesto-pizza-2\/","url_meta":{"origin":36475,"position":2},"title":"Broccoli Rabe Pesto Pizza","author":"Tina Garceau","date":"October 2, 2012","format":false,"excerpt":"\u00a0 This a great twist on traditional pesto - broccoli rabe, basil, pinenuts, garlic, and fresh mozzarella with a few shakes of crushed red pepper to give it a kick! For the pesto: 1 bunch of broccoli rabe 1\/4 cup of fresh basil leaves 3 tablespoons of toasted pinenuts (or\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":19403,"url":"https:\/\/willceau.com\/news\/2015\/08\/10\/experimental-pizza\/","url_meta":{"origin":36475,"position":3},"title":"Experimental Pizza","author":"Tina Garceau","date":"August 10, 2015","format":false,"excerpt":"I found Fleischmann's Pizza Crust Yeast in the grocery store, and I thought I'd give it a shot. I pretty much followed their recipe with the exception that I pre-baked the crust for 5 minutes before adding the toppings. It was good, quick, no proofing the yeast or allowing time\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/WhitePizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/WhitePizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/WhitePizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38962,"url":"https:\/\/willceau.com\/news\/2022\/09\/19\/potato-pizza-with-asparagus-pesto\/","url_meta":{"origin":36475,"position":4},"title":"Potato Pizza with Asparagus Pesto","author":"Tina Garceau","date":"September 19, 2022","format":false,"excerpt":"\u00a0 When you're ready to switch from your usual pepperoni and mushroom, this new potato pizza with asparagus pesto is a game changer. The pesto can be made ahead of time, any that's leftover may be tossed with pasta, spread on a sandwich, or brushed on chicken or fish. It\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":39965,"url":"https:\/\/willceau.com\/news\/2023\/01\/30\/cast-iron-skillet-vegetable-calzone\/","url_meta":{"origin":36475,"position":5},"title":"Cast Iron Skillet Vegetable Calzone","author":"Tina Garceau","date":"January 30, 2023","format":false,"excerpt":"My inspiration for making a vegetable calzone came from a crate of broccoli rabe I spied at the market. I adore broccoli rabe, and wanted to make an entree that made it the star of the show. I added baby eggplant, roasted red peppers, and saut\u00e9ed mushrooms to the mix,\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/01\/Calzone.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/01\/Calzone.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/01\/Calzone.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/36475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=36475"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/36475\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=36475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=36475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=36475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}