Pizza with spinach, feta & garlic confit from Gjelina: Cooking from Venice, California (page 111) by Travis Lett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • coryelizabeth on June 23, 2018

    This is a wonderful pizza -- and I'm a not a huge fan of spinach on pizza. Somehow, the garlicky olive oil that comes from the confit, plus the richness of the feta, gives the whole thing a rich and buttery taste. That sounds off-putting, but it wasn't: I made this as part of a pizza night and every guest nominated this as his/her favorite.

  • Delys77 on March 14, 2017

    I've been wanting to try my hand at some of the pizzas in this book but I am not a master dough tosser and I hear a few people have struggled a touch with the dough recipe. As a result I did take the easy way out and purchased a pre made par baked crust from a good bakery I know. The topping was excellent. As Smokeydoke says, I was worried about a watery mess but the spinach dried and wilted just perfectly. I did go with a touch more Mozz and I would also add a touch more feta or perhaps some salt as my finished product was a touch under seasoned. In my oven with a pizza stone it took about 9 minutes on convection bake at 450.

  • Smokeydoke on March 07, 2017

    Very tasty pie! I'm still trying to perfect the Gjelina dough, so my crust left much to be desired. But the toppings on this pizza were delicious! I was skeptical about putting raw spinach on the pizza, but against all logic, it does not weep and the crust is not soggy. They seem to dehydrate into this delicious herb-texture topping. The garlic and feta give it a nice punch of flavor. Overall, a great pizza, I highly recommend.

  • Astrid5555 on November 23, 2015

    Best pizza I have made in a long time! The garlic confit produces a subtle garlic taste which is delicious in combination with the spinach and cheese. Forgot to check recipe beforehand so had to stick to my usual pizza dough since the book's pizza dough needs to be refrigerated for at least a day.

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