Prep Time: 30 minutes
Cooking Time: 6 minutes
Yield: 2 pizzas


  • 1 Tablespoon olive oil

  • 2 shallots, finely sliced

  • 6 oz. baby spinach

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 cup crushed canned tomatoes

  • 2 Tablespoons harissa paste

  • 1 ball pizza dough

  • 4-5 oz. DODONI Feta, crumbled



  1. Heat oil in a large sauté pan.  Add shallots, sauté over medium heat until soft and translucent. Add spinach, cook until just wilted. Season with salt and pepper and set aside in a bowl. Drain excess moisture.

  2. In a separate bowl, stir together the crushed tomatoes and harissa. Set aside.

  3. Divide pizza dough in two. Working with one ball at a time, roll the dough to the size of your 10-inch cast-iron skillet.

  4. Preheat the oven broiler and place the rack as close as possible. Preheat a cast-iron skillet over high heat on the stove for 8-10 minutes.

  5. Place the prepared dough on a floured pizza peel or cutting board. Spoon on half of the tomato mixture (1/4 cup), then top with sautéed spinach and sprinkle with feta cheese.

  6. Carefully slide the pizza into the hot skillet on the stove and cook for 30-45 seconds.

  7. Using an oven mitt, remove the skillet from the heat and transfer to the oven. Broil the pizza for roughly 3-5 minutes or until the crust is golden brown and the cheese is slightly caramelized. Rotate pizza halfway after 2 minutes.  

  8. Slide the pizza onto a cutting surface and slice into wedges and serve. Repeat with the remaining dough.