Daily Archives: March 3, 2011

Spinach, feta, and tomato pizza, fresh from the cold frame

Once you get started on your cold frame, you’ll definitely be looking for ways to enjoy your fresh cold crops.  Here’s a great recipe I shared in our newsletter for a fresh tasting pizza made with spinach – a great cold frame crop!

Makes 1 pizza

If you don’t have time to make homemade pizza dough, I find the frozen or fresh balls of dough bought at the bakery or your local grocery store make the best tasting pizza next to fresh dough.  But if you’re feeling extra industrious here is one of my favorite easy crust recipes.


1 and 1/2 cups flour
1 teaspoon salt
1 teaspoon honey
1 packet active dry yeast
1/2 cup lukewarm water
1 tablespoon olive oil

Combine the honey, dry yeast, oil and water.  The water should be around 100° F, so barely warm to the touch.  Add the flour and salt.  Knead till it pulls together.  Place in a greased bowl, and let it rest for an hour in a warm area of your house.  Pull the dough out of the bowl and form into a ball.  Let it rest for 20 more minutes.  Stretch or roll out and place onto a cornmeal dusted pan.


1 cup drained stewed tomatoes
1 clove garlic, sautéed
1 cup fresh baby spinach
½ cup of feta cheese
½ cup of mozzarella cheese

Dice the clove of garlic, quickly sauté in a small frying pan with olive oil for a minute or two, just to cut the raw garlic flavor.  Run a knife through the stewed tomatoes.  Add the tomatoes to the garlic.  Spread the tomato garlic mixture over the dough.  If the spinach is on the larger side, chop or tear the leaves and spread over the tomatoes.  Crumble and top with feta cheese, you can use more or less depending on how much feta you want.  Finish with the mozzarella.

Bake at 425°F for 15 to 20 minutes or until the crust is golden brown and the cheese is bubbly.