Greek Pizza

Ramadan started yesterday {Ramadan Kareem everyone!} so our house has been extremely peaceful during the day, & feast-filled at night.  This also means that there will be lots of Taita's Kitchen recipes this month because the best kinds of food are created during Ramadan.  Since I am fasting right now {& have approximately 5.5 hours left}, I wanted to share the love I have for this great greek pizza recipe that I followed a few weeks ago.  The combination of spinach, mint, leeks & feta cheese were the perfect blend for satisfying my healthy pizza craving.  I originally watched this recipe on TV & thought it would be a great appetizer for when guests come over, but the pizza was so hearty & fulfilling that it could be the main attraction at a dinner party.
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Cornmeal, for dusting
Flour, for dusting
1 (1 pound) ball store-bought pizza dough

3 tablespoons extra-virgin olive oil
2 leeks, pale green and white parts only, thinly sliced
Salt and freshly ground black pepper
3 cloves garlic, minced
12 ounces baby spinach leaves
1 (4-ounce) chunk feta cheese, crumbled 
3/4 cup chopped fresh mint
2 tablespoons unsalted butter, softened

 Preheat the oven to 450 degrees F. 
Dust a heavy baking sheet with cornmeal. 

On a lightly floured work surface, roll out the dough into a 1/4-inch thick rectangle
 (about 16 inches long and 8 inches wide.)
 Transfer the dough to the prepared baking sheet.

For the topping: In a large skillet, heat the oil over medium-high heat. Add the leeks and season with salt and pepper. Cook, stirring frequently until tender, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. In batches, add the spinach and cook until wilted, about 5 minutes. Remove the pan from the heat and add the feta cheese and mint. Season with salt and pepper, to taste.

With a fork, prick the surface of the dough all over. Spread the spinach mixture on top and dot with butter.

Bake until the dough is golden and crunchy, 15 to 18 minutes.