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Greek Pizza

Servings: 4


1/2 cup pizza sauce
1 (12-inch) pre-baked pizza crust
3/4 cup (3 ounces) Wisconsin aged provolone cheese, shredded
1/2 cup (2 ounces) shredded Wisconsin mozzarella cheese
20 to 25 fresh baby spinach leaves
1/4 cup red onion, julienned
3/4 cup (4 to 5 ounces) Wisconsin feta cheese with sun-dried tomatoes*, crumbled
1/3 cup black olives, sliced
2 tablespoons sun-dried tomatoes, finely-diced
Balsamic vinegar (optional), as needed

Cooking Directions:

Heat 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, black olives, and sun-dried tomatoes over the top. Mist pizza with balsamic vinegar, if desired.

*You may substitute another flavored or plain feta. 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.

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