The Betta Feta Pizza (aka Rustic Pizza)

These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley.  Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.


Ah! Rustic. Rural. Bucolic. Images of the country. So relaxing. Right? Wrong! Just the thought of wolfing down this divine delight gets my heart racing, my blood boiling, and my mouth watering like a Pavlovian dog. Slice and serve! If you can’t find me, I’ll be in Pizza Paradise! All from the mind of Chef Chumley, culinary genius (but perhaps not quite a genius in other fields…)


The Betta Feta Pizza (aka Rustic Pizza)

5-Rustic Pizza

Prep time: 30 minutes  •  Cook time: 2 hours • Yields 6-8 Servings

1 (1/4 ounce) envelope dry yeast
1 cup warm water (110º F)
1 Tbsp honey
2 ½ cups All Purpose Flour
1 Tbsp olive oil
1 tsp salt

2 Tbsp olive oil + some for brushing dough
2 cups thinly sliced Shallots
4 cups fresh spinach
½ cup Feta cheese
Black pepper


Preheat oven to 450º .

In a bowl, combine warm water, yeast and honey. Mix well and let stand for 5 minutes.
Add half of the flour, oil and salt. Mix well until it is a smooth paste. Add the rest of the flour a little at a time while kneading. When all the flour is incorporated, remove dough onto a flat surface and knead until smooth. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave the dough in a warm place for about 1 ½ hours.

Over medium heat, stir shallot in olive oil with spatula for 5 minutes. Raise heat to medium high, add spinach for about 1 minute until spinach has wilted, and turned a dark green. Remove from heat.

Remove dough from bowl and place back onto flat surface. Knead gently for about 30 seconds, dusting with flour as needed. Divide dough in three even portions and let rest for about 15 minutes covered with plastic wrap or towel.

Dust the surface and dough with flour. Press into each dough from center moving outwards, forming round discs, about 12 inches wide. ( It doesn’t have to be perfect). You can also use a rolling pin.

Cover sheet pan with parchment paper and place one of the doughs on it. Brush with olive oil. Spread shallot and spinach. Crumble feta cheese over top. Sprinkle with salt and pepper. Repeat with remaining doughs.

Place each pizza in oven for about 7-8 minutes or until crust is golden brown and cheese is melted.


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