We are still going strong – but only a few weeks left of our #TomatoLove recipe exchange, in conjunction with IJM’s Recipe for Change. It’s never been more important to speak out – advocate for tomato farmers by speaking out. Sign a petition, send a letter to your local supermarkets, and share the campaign with others. Ali and are so excited about the enthusiasm that this campaign is receiving. We are also so excited for this week’s giveaway – a Pro Premium Pizza Making Kit from “Pizza Dan” of www.pizzahomechef.com!
I have been waiting for PIZZA week since this campaign began. I am such a big fan of pizza. And I think that there is no better vehicle for tomatoes. I think it’s about time that I admit to you that I haven’t always been a tomato lover. In fact, I couldn’t stand tomatoes as a kid. It wasn’t until the summer before my junior year in college that I fell completely, head-over-heels in love with the sweet red fruit.
Of course – I had been eating them all my life – in spaghetti sauces, chili and pizza sauce. All of which are favorites of mine. So when I think back – it’s no wonder that I adore them. And without a doubt, I adore them on pizza.
The idea for this pizza came from my favorite salad at a local pizza place, Spin Pizza. It’s a traditional spinach salad with caramelized onions, mushrooms, pancetta, roasted tomatoes, pecans and goat cheese. But what takes it over the edge is the Chianti vinaigrette! My mouth is watering as I tell you about it. So while I was brainstorming pizza ideas, I was also craving this salad, especially the dressing. So the two became one and we were blown away at what an awesome pizza it made. I bought a container of this dressing to make the pizza but any kind of red wine vinaigrette will do. I am going to do a little experimenting in the coming weeks so you just might see my own rendition of this dressing right here.
Spinach Salad Pizza Recipe
Yield: 4 6-inch pizzas
Total Time: 30 minutes
Traditional spinach salad meets pizza for a fun summer meal: mushrooms, pancetta, roasted tomatoes, vinaigrette and pecans atop a thin crust.
1 cup grape tomatoes
2 tsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 ounces pancetta
4 6-inch round tortillas
1 Tbs. olive oil
1 cup (about 1 whole medium yellow onion), sliced
1 cup baby portabella mushrooms, sliced
2 cups fresh baby spinach leaves
1/2 cup pecan halves, toasted
3-4 ounces goat cheese crumbles
Chianti vinaigrette (see note below)
Preheat the oven to 400 degrees. Spread the tomatoes in an even layer on a small baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Stir to evenly coat. Roast in the oven for 15 minutes until the tomatoes begin to wilt.
Lay the tortillas out onto a large baking sheet. Divide the olive oil evenly among the tortillas and spread evenly with a pastry brush. Bake in the 400 degree oven for about 10 minutes, until lightly browned and crisp. Remove from the oven and set aside.
Meanwhile, heat a small saucepan over medium heat. Add the pancetta and cook, stirring frequently, until the pancetta is crisp and the fat is rendered. Remove the pancetta and set aside, reserving the drippings in the pan.
To the pancetta drippings, add the onions and a pinch of salt. Cook on medium-low heat for 15-20 minutes or until caramelized and very soft.
While the onions are cooking, heat a small saucepan over medium heat. Add 1 teaspoon of olive oil, and the mushrooms. Sauté for 5 minutes, until the mushrooms begin to soften. Remove from heat and set aside.
To assemble the pizzas:
Lay about 1/2 cup baby spinach leaves on top of the crisped tortillas. Top with 1/4 of each: cooked pancetta: cooked mushrooms: caramelized onions; roasted tomatoes; goat cheese; pecans. Lightly drizzle the dressing on top and cut into slices with a pizza cutter.
I buy the chianti vinaigrette from a local pizza place. If you can’t find something similar in the store or a restaurant near you, any vinaigrette will do – just use your favorite dressing for spinach salads. I think that even a simple drizzle of good balsamic vinegar & olive oil would be perfect with this pizza.
I decided to make this “pizza” on crisped tortillas because I wanted a very thin and crispy crust. It was great – but feel free to substitute your favorite pizza or flatbread crust recipe!
This is a truly amazing set of pizza making equipment. We love making pizza at home and having these pieces made it so fun. I especially loved the wooden paddle! Pizzahomechef.com offers a pizza school, a store and recipes. Don’t forget to visit Pizza Home Chef at their Facebook Page, and YouTube Channel!
This giveaway is now closed. Congratulations to Katherine who shared Basil Pesto Pizza with White Chicken!
How To Participate In The Tomato Love Recipe Exchange Pizza Week:
For a chance to win a Pizzahomechef.com Pro Premium Pizza Making Kit.(a $185 value)
Additional Entries For Everyone!
You can earn up to three additional entries by doing each of the following, but you must leave a comment below saying that you have done so.
Twitter: Tweet the following: Join @bakeyourday & @gimmesomeoven in the #tomatolove recipe exchange, celebrating tomato farmers & recipes #r4c http://bit.ly/QfHAJq
Disclaimer: This giveaway is being sponsored by pizzahomechef.com. This giveaway will be open until Sunday, August 19. The prize winner will be chosen at random using www.random.org. The winner will be notified and will have three days to respond before another winner is chosen. Contest is open to US residents only. For my full site disclosure, click here.