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1
Prep all the ingredients; Mince (fine dice) Shallots and Garlic, Chop baby spinach, Slice Roma Tomatoes (sliced into 8 slices each), Slice Mushrooms
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2
Heat on the stove the large sauteuse
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3
Then add 1/4 cup olive oil
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4
Then add all the shallots and garlics, Saute / sweat for 1 minute
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5
Next add the sliced Portobello mushrooms, saute for another 3 minutes (careful not to brown the garlic)
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6
Then add the chopped spinach (stirring), saute until lightly wilted (about 10 seconds)
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7
Empty Pan into bowl to cool down
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8
Roll out the 4 pizza dough crusts to 4 each 9 inch discs.
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9
Place Aluminum Foil in sheet pan to cover
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10
Place Pizza dough on pan (2 per pan should fit)
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11
(optional) Dust under dough with corn meal (to prevent sticking) by lifting a corner of the dough and lightly toss a small amount of corn meal under dough.
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12
Prevents sticking and gives an authentic texture to the bottom of the dough.
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13
Top each pizza with equal amounts of the spinach/ mushroom mix.
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14
Arrange 8 slices of tomato per pizza.
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15
Sprinkle 3 ounces of Feta cheese per pizza crust.
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16
Season with cracked black pepper
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17
Bake for 2 minutes and turn/ rotate pan 180 degrees for even baking
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18
Cook time should take 5 to 8 minutes to bake depending on oven.
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19
Preheat the oven at 450F.
