Potato & Spinach Pizza

by Trudy ~ Veggie num num on February 9, 2010

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Potato & Spinach Pizza

Most everyone enjoys pizza, in fact if you don’t, then you need to try it again!! Whether you like a thin and crispy base, lots of cheese, pineapple, olives or something completely different, there is a type of pizza for everyone.

I totally cheated here and used a store brought base (opps!!) but, if you have the time and know how, home-made pizza dough is always the best, follow the Veggie num num recipe here to make your own simple crispy pizza dough. If not, you usually find most stores will have a selection of fresh bases in their bakery section or even pita or pocket bread is good for a quick and simple pizza base.

I love the combination of spinach and potato, with a little garlic, basil, fat olives and chilli and of course some feta too. Omit the feta cheese for a vegan pizza or use your favourite non-dairy cheese.

I have included a simple recipe for a pizza sauce; it makes enough for about three large pizzas bases. Pizza is great anytime of the year, day or night and they are always fun and easy to make. Bon appetite!

Preparation time: 35mins (+ 25mins if making the sauce)
Serves 2-4


Roasted Tomato Sauce

  • 1 red capsicum, halved and de-seeded
  • 2 tomatoes
  • 2 garlic cloves, peeled
  • 1 tsp raw sugar
  • Salt and Pepper

Pizza Topping

  • 2 tbs olive oil
  • 2 garlic cloves, finely diced
  • 2 tbs fresh basil, shredded
  • 2 cups baby spinach leaves
  • 1 large potato, Desiree or Red Pontiac
  • ¼ red onion, thinly sliced
  • ½ red chilli, finely diced
  • ¼ cup kalamata olives, de-seeded
  • ¼ cup feta, crumbled

To make the sauce pre-heat the oven to 200°C (392°F) place the tomatoes, garlic and capsicum halves cut side down on a oiled baking tray. Bake in the oven for at least 20 minutes until the skins have wilted. Remove and set aside to cool.

Once cooled place in a food processor with the pan juices. Add the sugar and salt and pepper to taste. Blitz in the processor to make a smooth sauce. Set aside.

Best to use the sauce fresh but it should keep refrigerated in a screw top jar for 4-5 days.

To make the pizza pre-heat the oven to 215°C (419°F)

Heat the olive oil in a small saucepan and cook the garlic for 1-2 miuntes, remove from heat and set aside (omit this step if you like the strong taste of raw garlic). Once the oil is cool add the fresh basil.

Slice the potato thinly into rounds.

Place the pizza base on a large oven tray.

Top the pizza base with the sauce, top with spinach and then the sliced potato. Drizzle with the olive oil mixture.

Scatter with the onion, chilli, olives and feta.

Place the pizza in the oven and turn down the temperature to 200°C (395°F).

Bake for 20-25 minutes until the base is crisp and golden.

Serve cut into large wedges. Yum!!

Potato & Spinach Pizza

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{ 5 comments… read them below or add one }

Apeksha February 9, 2010 at 6:34 pm

I love potatoes and spinach together……in any form! Am sure this is delicious!

Jenna February 10, 2010 at 1:53 pm

This looks absolutely delicious!

Peggy February 16, 2010 at 5:39 am

This pizza looks like a great combination! I love how versatile anyone can make pizzas!

badra ahmad December 22, 2010 at 6:19 am

Will the low temperature of 395 result in a soggy crust? Looks delish by the way..

Trudy (veggie num num) December 22, 2010 at 10:43 am

Hi Badra ahmad! Thanks for your comment :) Cooking temps and time will vary from oven to oven.. I usually find a hot oven between 200C/395F and 220C/428F works best in my oven but cook this pizza to the usually oven temperature you use when cooking pizza in your own oven, placing it on a rack or pizza stone will always give the best result for a crispy base :)

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