Greek Stuffed Pizza
| 2 | teaspoons canola oil |
| 1 | onion, chopped |
| 1 | (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
| 1
1 |
(12 ounce) can artichoke hearts quarters, slightly chopped
cup ricotta cheese |
| 1/3 | cup feta cheese, crumbled |
| 1/4 | cup chopped fresh dill |
| 4 | scallions, thinly sliced |
| 1/2 | teaspoon freshly ground pepper |
| 1/2 | Recipe (about 1 pound) Basic Pizza Dough – whole wheat variation, at room temperature. |
| 2 | teaspoons canola oil |
| 1 | onion, chopped |
| 1 | (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
| 1
1 |
(12 ounce) can artichoke hearts quarters, slightly chopped
cup ricotta cheese |
| 1/3 | cup feta cheese, crumbled |
| 1/4 | cup chopped fresh dill |
| 4 | scallions, thinly sliced |
| 1/2 | teaspoon freshly ground pepper |
| 1/2 | Recipe (about 1 pound) Basic Pizza Dough – whole wheat variation, at room temperature. |
| 5 | ounces lean ground pork |
| 5 | ounces lean ground beef (10% or less fat) |
| 1 | onion, finely chopped |
| 1 | small eggplant, peeled and finely diced (about 1 cup) |
| 1 | large egg |
| 3 | tablespoons plain dried bread crumbs |
| 1/4 | cup finely chopped fresh flat-leaf parsley |
| 1 | teaspoon dried oregano leaves, crumbled |
| 1/2 | teaspoon ground allspice |
| 1/4 | teaspoon cinnamon |
| 1 | (28 ounce) can diced tomatoes |
