Pizza with Spinach, Artichoke Hearts, and Feta

So one of the items in my Spring Manifesto was to try some new recipes. We often get stuck in a recipe rut, making the same things week after week. Since greens are in season, we got some spinach in our CSA box, and rather than doing the usual sauteed side or frittata, I decided to make this Greek-style pizza.

Two things to note: We always use this whole-wheat pizza crust recipe; it makes two 14-inch crusts (which is enough for the recipe below, or you can halve it and keep some dough in the freezer for another time). I also added a 14-oz. can of cannellini beans (drained and rinsed) to the recipe for a little extra protein. Bake the pizza at 425 for about 20 minutes.

Pizza with Spinach, Artichoke Hearts, and Feta
from Moosewood Restaurant New Classics
yields enough for two 14-inch pizzas

2 cups thinly sliced onions
2 or 3 garlic cloves, minced
1 tsp dried dill weed
1 tsp salt
1 tbsp olive oil
10 ounces spinach, stemmed, rinsed, and chopped
5 artichoke hearts, quartered (14-oz can, drained)
1/2 tsp ground black pepper
2 cups crumbled feta

In a large pot, saute the onions, garlic, dill, and salt in oil on medium heat until browned, about 10 minutes. Add the rinsed spinach and cook uncovered, stirring frequently, until mostly wilted. Add the artichoke hearts and pepper [I added the cannellini beans here, too]. Allow to cool for a few minutes before spreading onto pizza crust. Top with feta cheese and bake.