| Prep | Cook | Ready in | Servings | |
| 45 min | 20 min | 1 h 5 min | 8 |
| 1/2 cup, crumbled | Feta cheese |
| 1/2 cup shredded | Mozzarella cheese |
| 2 tbsp | Olive oil |
| 1/4 cup | Romano cheese |
| 1 1/2 tsp | Salt (1tsp for dough and 1/2 for toppings) |
| 2 cup | Spinach |
| 1 tsp | Granulated sugar |
| 1/4 cup | Sun-dried tomatoes (chopped) |
| 1 cup | Water (warm) |
| 2 cup | All-purpose white flour |
| 1 packet (individual) | Yeast, active dry |
1. In a small bowl, dissolve yeast in warm water. Let stand until creamy- about 10 minutes.
2. In a large bowl, combine flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Knead well until a stiff dough has formed. Cover and let the dough rise until doubled in volume- about 30 minutes.
3. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Cook the spinach over medium heat in a saucepan. Remove from heat after it is wilted and lightly season with salt.
5. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape.
6. Scatter mozzarella cheese evenly over the pizza base and spread the spinach over this.
7. Sprinkle the Romano cheese, sun-dried tomatoes and a pinch salt.
8. Return to the oven and bake for further for 10 minutes.
| Grain | 1.6 |
| Milk Alternative | 0.4 |
| Vegetables | 0.4 |
