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Traditional spinach salad meets pizza for a fun summer meal: mushrooms, pancetta, roasted tomatoes, vinaigrette and pecans atop a thin crust.
Preheat the oven to 400 F. 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 or until the tomatoes begin to wilt. Then remove from the oven and set aside.
Lay the tortillas out onto a large baking sheet. Divide the tablespoon of olive oil evenly among the tortillas and spread evenly with a pastry brush. Bake them in the 400 F oven for about 10 minutes, until lightly browned and crisp. Remove from the oven and set aside.
Meanwhile, heat a small skillet over medium heat. Add the pancetta and cook, stirring frequently, until the pancetta is crisp and the fat is rendered. Remove the pancetta from the skillet 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 each with 1/4 of each: cooked pancetta; cooked mushrooms; caramelized onions; roasted tomatoes; goat cheese and 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 and 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!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!