Onion and feta pizza, otherwise known to me as my pregnancy pizza.
Let me explain. I’ve talked plenty about having had gastric bypass and how I am not to eat a significant amount of bread, pasta, rice, or potatoes. Although this pizza series makes that ironic, huh?! Anyway, until I got pregnant with my daughter, I was very devout with limiting those contraband items.
But once I got pregnant, and the cravings started, all that went out the window. I had three very specific cravings. The first was Indian food, specifically Tandoori Oven here in my town. Unfortunately, every time I ate Indian, I got really sick. However, pregnancy cravings cannot be ignored, so I continued to try to eat it when the cravings again struck, always with the same results. Ironically, my daughter’s favorite food is Indian. Kids!
My next craving was Cafe Sabor, a Mexican bistro in a restored train station. I wanted their carne asada. Luckily this was on the approved “to eat” list.
My other craving that couldn’t be ignored, and one that I am most ashamed of is Olive Garden. I only wanted their spaghetti and meat sauce. The reason this is so shameful to me is because my spaghetti and meat sauce is far superior to theirs’. I wanted this at least weekly for several months. I should explain that one order of their spaghetti and meat sauce was at least four meals for me, if not six. So eating it weekly meant I was eating a lot of pasta.
Well, my then-husband and I were down in the Salt Lake area one evening and were out shopping when we happened upon The Pi Pizzeria. The Pi started in a basement location near the University of Utah that has grown to have several locations in the greater Salt Lake area. Before my surgery, and when we lived in the area, we ate there every few months. But once we moved to Logan and I had my surgery, I hadn’t stepped foot inside any of their restaurants. But once I saw it, and was six months pregnant, there was no reasoning me out of eating there.
I wasn’t sure what type of pizza I wanted and so I looked over the list of toppings. Then I saw them. I wanted a pizza that I had never considered eating before. I simply wanted white onions and feta cheese (sauce and mozzarella were, of course, included). From that first bite onward, I have been in love. Many have mocked my love of onion and feta pizza, but once I not so politely shove a piece in their face, the mocking ends.
I’m no longer pregnant (thankfully), I am able to eat Indian again without consequence (gratefully), Cafe Sabor still makes a great carne asada (delightedly), the desire for Olive Garden spaghetti with meat sauce is gone (relievedly) and onion and feta pizza is still delicious to me (blessedly).
Onion & Feta Pizza
- Pizza dough
- Pizza sauce
- White onions; sliced
- Feta cheese
- Mozzarella cheese
- Extra virgin olive oil
Roll out the dough ball to the desired thinness.
Using a pastry brush, brush the edges or crust of the dough with olive oil.
Take two hearty kitchen tablespoons of sauce and spread around the dough, stopping at the olive oil border.
Evenly spread a handful of white onions over the sauce.
Sprinkle a hearty amount of feta cheese over the entire pizza.
Then dust the entire pizza with mozzarella cheese.
Place the pizza in the oven, towards the back, it will cook in about 2 minutes, but watch it, and half way through cooking, move it closer to the front of the oven.
Or if using a pizza stone indoors: preheat the oven to 400° and allow the stone to preheat for at least 10 minutes.
Assemble the pizza and slide it onto the stone in the oven.
Bake for 10-15 minutes or until it has reached the desired doneness.