I'm really looking forward to tonight...Measure the Sea is a book-club selection (thanks, Michelle!) and the meeting is this evening at her house. Hopefully the other members didn't hate it.
In case they did, I'm going to smooth things over with my Greek pizza, which is not only yummy but also semi-apropos given the book's subject matter. (I've been mulling over what the oracles would eat-- they drink gallons of latte and chai tea in the book, and there's a reference to organic snacks, but nobody eats a proper meal during the whole enterprise!)
It's really easy:
1 bag baby spinach
2 cloves garlic, diced
Several 'whaps' of extra-virgin olive oil
Kalamata olives, pitted and sliced
Feta cheese
1 Boboli bread shell (I also make dough from scratch sometimes, but with mixed results, so I'm going safe tonight)
First, preheat the oven to 450.
Then, get a saute pan warmed up to medium heat. Put a good whap of oil in there and add the garlic cloves to soften up and infuse the oil. After a couple of minutes (make sure you don't scorch the garlic!), add the bag of baby spinach and toss it around in the oil and garlic to coat and wilt. PROTIP: Since the spinach is going to spend a little extra time in the oven, take it off the heat before it wilts down completely-- otherwise, you're going to have crispy spinach on your pizza. Take it to al dente-- diminished in size, but still with a bit of leafiness intact.
Dress your pizza crust. Paint it with another good whap of olive oil. Arrange the spinach on top. Dot the spinach with the sliced olives and crumbles of Feta (the more, the better).
Bake in the oven for 5 minutes, just enough to soften and brown the Feta and finish the spinach.
Eat. You might want to plan on 1/2 a pizza per person. It is that good!
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