Kyle and her husband moved to Brookfield in 1986. She became active in local politics and started blogging in 2004. Her focus is primarily on local issues but often includes state and national topics, too. Kyle looks at things from the taxpayers' perspective in a creative, yet down to earth way, addressing them from a practical point of view.
These little pizzas were inspired by a spinach pizza, dubbed "Popeye Pizza" that Jacks Pizza used to make about 20 years ago. I gave Popeye a Greek flair by adding the Feta and Kalamata olives. The pizzas are so easy to make, they hardly qualify as needing a recipe--they're more like assembling than cooking. But they are tasty just the same. Add a nice tossed salad and you have dinner.
Preheat oven to 425 degrees
- Tortilla or pita bread: white, whole wheat or herb flavor - at least 1 per person
- Tomato spaghetti sauce, I use my own home made, but a favorite jar variety would be OK too
- Thawed frozen spinach, squeeze out excess liquid - a 9oz pkg is plenty for 3 - 6 pizzas
- Diced or crumbled feta cheese
- Grated Parmesan, Asiago, or Fontinella cheese
- Mozzarella cheese chunks, a few cut up cheese sticks will do, or pieces of Provolone cheese slices work too
- Grated Cheddar cheese
- Kalamata, Greek, or ripe black olives, halved and pits removed
- Spray cookie sheet with PAM (or sheets depending on how many you make)
- Arrange the tortillas or pitas on the sheets. It is OK if they touch each other a little
- Spoon sauce on tortilla or pita and spread around until it is evenly distributed
- Sprinkle the spinach on, you kind of have to pull it apart so it is even
- Sprinkle on the Feta, Italian, and Cheddar cheese to taste
- Add the split olives
Bake 10 to 15 minutes and then enjoy!
These can be used for lunch, a quick supper, or even cut into little pizza wedges for an appetizer.
Any pizza topping could be added such as mushrooms, roasted red peppers, cooked Italian sausage slices, grilled onions, etc. I just use the above mentioned ingredients because they are readily available in my larder.
You too can be "Strong to the finich" 'cuz you eats your spinach!