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Roasted Peppers, Spinach & Feta Pizza

 
One serving costs about $3.87 One serving costs about $3.87

$3.87 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,healthy,lacto ovo vegetarian lunch,main course,main dish,dinner Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:83%

Spoonacular Score: 83%

 

Roasted Peppers, Spinach & Feta Pizza might be just the main course you are searching for. This recipe makes 1 servings with 382 calories, 18g of protein, and 17g of fat each. For $3.75 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have feta cheese, tomato, onion, and a few other ingredients on hand, you can make it. To use up the tomato you could follow this main course with the Pink Peony Popcorn Balls as a dessert. 1 person has tried and liked this recipe. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is great. Try Spinach and Feta Chicken Burgers (aka Spanakopita Burgers) with Grilled Halloumi, Roasted Red Peppers and a Spinach and Feta Sauce, Green Olive Pesto Pizza with Feta Stuffed Crust, Roasted Red Peppers and Balsamic Drizzle, and Roasted Feta with Olives and Red Peppers for similar recipes.

Italian on the menu? Try pairing with Trebbiano, Verdicchio, and Chianti. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Ricasoli Brolio Chianti Classico Riserva with a 4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Ricasoli Brolio Chianti Classico Riserva

Intense ruby red color. Clear notes of strawberries, raspberries, spice and vanilla stand out on the nose. The wine is soft and enfolding on the palate; the right balance between acidity and tannins leaves a pleasant and persistent aftertaste in the mouth.Blend: 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon.

» Get this wine on Wine.com

Ingredients

Servings:
0.5 cups
0.5 cups feta cheese
feta cheese
1
1  flatbread
flatbread
0.22 cloves
0.22 cloves garlic
garlic
0.5 cups
0.5 cups orange pepper
orange pepper
0.25 cups
0.25 cups red onion
red onion
0.5 cups
0.5 cups red bell pepper
red bell pepper
1 cup
1 cup raw spinach leaves
raw spinach leaves
0.5
0.5  tomato
tomato
0.5 cups feta cheese
0.5 cups
feta cheese
1  flatbread
1
flatbread
0.22 cloves garlic
0.22 cloves
garlic
0.5 cups orange pepper
0.5 cups
orange pepper
0.25 cups red onion
0.25 cups
red onion
0.5 cups red bell pepper
0.5 cups
red bell pepper
1 cup raw spinach leaves
1 cup
raw spinach leaves
0.5  tomato
0.5
tomato

Equipment

baking sheet
baking sheet
oven
oven
baking sheet
baking sheet
oven
oven


Instructions

  1. Toss peppers, tomatoes, onions and garlic with olive oil and spread on a baking sheet. Roast at 400 degrees for 20 minutes.
  2. Place flatbread on baking sheet. Layer peppers, tomatoes, onions and spinach on flatbread. Sprinkle with feta. Bake for 10 minutes at 400 degrees.
  3. Turn oven to broil and cook on low for 2-3 minutes or until flatbread edges begin to brown.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.93
Ingredient
½ cups feta cheese
1 flatbread
2 cloves garlic
½ cups orange pepper
¼ cups red onion
½ cups red bell pepper
1 cup raw spinach leaves
½ tomato
Price
$1.77
$0.36
$0.13
$0.66
$0.13
$0.37
$0.27
$0.23
$3.93

Tips

Health Tips

  • With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)

  • Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
397 Calories
17g Protein
17g Total Fat
43g Carbs
55% Health Score
Limit These
Calories
397
20%

Fat
17g
26%

  Saturated Fat
11g
71%

Carbohydrates
43g
15%

  Sugar
12g
14%

Cholesterol
66mg
22%

Sodium
1086mg
47%

Get Enough Of These
Protein
17g
36%

Vitamin C
211mg
257%

Vitamin A
8308IU
166%

Vitamin K
158µg
151%

Vitamin B2
0.88mg
52%

Vitamin B6
1mg
50%

Calcium
470mg
47%

Folate
177µg
44%

Manganese
0.87mg
44%

Phosphorus
380mg
38%

Vitamin B1
0.38mg
25%

Fiber
6g
25%

Potassium
804mg
23%

Vitamin E
3mg
23%

Zinc
3mg
22%

Vitamin B12
1µg
21%

Magnesium
78mg
20%

Vitamin B3
3mg
19%

Selenium
12µg
18%

Iron
2mg
16%

Vitamin B5
1mg
15%

Copper
0.23mg
11%

Vitamin D
0.3µg
2%

covered percent of daily need

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