Pizza - Spinach with Feta, Olives and Sun-Dried Tomatoes Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			Olive oil, for drizzling 10 oz baby spinach, washed and stems removed Sea salt and freshly ground black pepper 18 pitted kalamata olives, cut in half 1 cup shredded mozzarella 3 oz feta cheese, crumbled 2 teaspoon dried chile flakes 20 sun-dried tomatoes, cut into strips Squeeze of lemon, to serve SAUCE: 28oz Italian Plum Tomatoes, diced with juice from can 2 Tbls Tomato Paste 1/2 Flower Garlic, peeled and minced 3 tsp dried Oregano Salt and Pepper
			TO MAKE TOMATO SAUCE: - In a medium pan, combine Italian Plum Tomatoes, Tomato Paste, 2/3 chopped Garlic and 1 tsp dried Oregano, salt and papper to taste. Cook on low for serveral hours. (can be made ahead of time). TO MAKE PIZZA: - Heat a skillet with a touch of oil over medium heat; when hot, add the spinach. Season with salt and pepper and cook until wilted. Place the wilted spinach on a clean dish towel to remove any excess water. Spread the pizza sauce evenly over the pizza base, then spread the spinach over the top. Add the olives and scatter over the mozzarella and crumbled feta. Finish with the dried chile flakes and a drizzle of olive oil. Season to taste with salt and pepper. To cook, heat bbq on the lowest setting (Approx 400 degrees) for 10 minutes, then place pizza and bbq. Cook for 10 -15 minutes, checking the bottom of the crust to insure it's not burning but you want a nice crustly crust. Remove pizza from BBQ then scatter the sun-dried tomato strips over the pizza and serve with a good squeeze of lemon.