Preparation time: 15 minutes; Baking time: 8-15 minutes; Makes: 12-16 inch pizza

Ingredients for Spinach

• 100g (3.5oz) pre-washed baby spinach or wash and spin-dry the spinach if bunched
• 1 tablespoon olive oil
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper to taste

Ingredients

• 1 cup grape tomatoes
• 450g (1 pound) ball pizza dough or store-bought pizza dough
• Store-bought sun-dried tomato pesto
• 1 teaspoon dried oregano
• 225g (8oz) about 2 cups grated mozzarella cheese 
• 1 small jar marinated artichoke, drained and sliced
• Sautéed spinach (see recipe above)
• ¾ cup crumbled Feta 

Instructions

1. Sauté the spinach: heat the olive oil in a skillet over medium high heat, add the garlic and spinach and sauté 1-2 minutes until just wilted. Remove and set aside to cool.
2. Prepare the grape tomatoes: slice the tomatoes in half and place on a plate cut side up. Drizzle with olive oil and season with salt and pepper. set aside.
3. Preheat the oven to 475ºF (245ºC) if using a pizza pan or 550ºF (290ºC) if using a pizza stone or as per instruction on you pizza dough packet. If using a stone, preheat the oven with the stone inside, on the bottom rack; if using a pan use the middle rack. The pizza will bake in 8-15 minutes depending on your oven.
4. Roll or stretch the pizza dough and place on a lightly greased pizza pan or a pizza peel sprinkled with corn flour or semolina, if using a pizza stone.
5. Spread the pesto over the pizza crust. Sprinkle the oregano over the pesto sauce and then top with the grated mozzarella.
6. Arrange the artichoke, tomato, spinach and the crumbled Feta.
7. Transfer the pizza to the oven and bake until the crust is golden brown, 8-15 minutes depending on your oven.

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