Spinach Pizza

I love pizza!  I'm even getting daring and making my own dough.  I'm normally a pita pizza kind of girl, although I have made foccacia dough and used it as a pizza crust and that did turn out delicious.

For this one, I used a calzone recipe that I found in my Better Homes & Gardens Complete Guide to Bread Machine Baking (love that book), which worked PERFECT for a crust.  I didn't get it online, so I typed it out in printable version for you...HERE.

The changes I made...

- I used regular flour.  If you do, don't scoop it all packed in your measuring cup, scoop it up loosey goosey and level it off with the back of a knife.
- I minced my own garlic
- I made it in the morning and put it in the fridge, covered for the day and it turned out fine.
- This recipe made enough for two 9x13 cookie sheet pizzas.

I brushed olive oil down as my base instead of pizza sauce....nice to switch it up from time to time....

Lots and lots of spinach (it shrinks in the heat)...

I topped it with roasted red peppers, feta and grilled chicken...

And baked it at 425F for about 15 minutes-ish.  The bottom was browned but I should have broiled the top after, which I would do next time...

see...it's a little light.  The dough was cooked through and deliciously crispy but I would have liked to seen it a bit darker on top.

Spinach in pizza is a good way to sneak more nutrition to your kids.  My sister does it all the time.


Maui Rib Marinade

Do not buy the pre-packaged stuff...I repeat....do not buy the pre-packaged stuff.   It's over priced and you don't know everything that's in it.

With this recipe you probably already have all the ingredients to make the marinade, so it's just the meat you need to get.

You can print the recipe off from HERE

I got it a few years ago and don't remember from where...I stumbled across it, wrote it down and have had it as a loose piece of paper in my cookbook.

If it is yours and I took it from you, please let me know so I can link up to you and give you credit.

It's easy.  It's DELICIOUS!!!  I like it way better than pre-packaged ones.  They are always a hit when I cook them and there are never leftovers.

I've varied my marinating time from the day of to up to 4 days.  They always turn out, but if you can, I highly recommend the longer marinading time.

As the recipe states...cook on low heat.  I can not emphasis this enough.  There is a lot of sugar in it and if you cook it on high heat they will burn and fast....we've had blackened Maui ribs before. They turn out perfect done over low heat until the sugar starts to crust.

Please....let me know if you try it!