Roasted Potato Pizza

This was a delicious Greek-themed vegetarian pizza that included artichokes, spinach, feta cheese and rosemary.

I used a semolina pizza dough as my base, hoping it would support the generous pizza toppings and substituted grilled zucchini for the roasted potatoes, one of the recipe’s suggested variations. Otherwise, I stuck to the recipe as written. I was a little concerned about the topping quantities, especially the mountain of fresh spinach, but everything cooked down perfectly and wasn’t wet (another concern of mine).

The flavour was fabulous…though there was a fair bit of cheese (I used reduced fat), the zucchini with its lemon juice dressing, spinach and artichokes kept it tasting fresh and prevented it from being too heavy.

The semolina pizza dough was a good choice for this – it baked up crispy and golden. The recipe can be found here: http://leitesculinaria.com/79749/recipes-semolina-pizza-dough.html