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Wednesday, 8 June 2016

More WATERFALLS in the Cariboo Region of British Columbia . . . and SPINACH PIZZA

Not far from Deception Falls, another short hike leads to two more waterfalls.

Canim Falls

Mahood Falls

Thanks again, John, for a spectacular weekend.

 We all loved being so comfy and cosy!


SPINACH:  TOPPING for a Pizza or FILLING for a Calzone

            Based on a recipe from CHATELAINE MAGAZINE

1 lb spinach (454 g)
½ onion
2 garlic cloves
½ cup chopped fresh dill
2 tsp olive oil
1 cup ricotta
1 cup feta, divided
½ tsp salt
1/8 tsp nutmeg
Hot red chili flakes to scatter all over the pizza dough  (for calzones, use 1 tsp)
Cherry tomatoes, halved
Sundried tomatoes, in oil:  chopped

·        Chop the spinach, including stems.  Set aside.
·        Finely chop the onion and garlic.  
·        Heat oil in a large pot over medium heat.  Add onion and garlic.  Stir for 5 minutes. 
·        Add spinach and stir for 1 minute.
·        Add ricotta and cook for 10 minutes until most of the liquid is gone.
·        Stir in dill, ½ cup feta, salt, and nutmeg.


·        Stretch or roll the dough to fit the pan.
·        Lightly brush the pizza dough with some of the oil from the sundried tomatoes.
·        Sprinkle hot red chili flakes all over the dough.
·        Bake in 500 degree oven for 7 minutes.
·        Lower heat to 450.
·        Spread dough with spinach.
·        Sprinkle on the other half cup of crumbled feta.
·        Distribute cherry tomato halves and some chopped sun-dried tomatoes.
·        Bake for 15 minutes.

I enjoyed this pizza SO MUCH that I have to have it again, but I want to put the spinach topping into calzones for camping.   I’ll let you know how that goes.