Name: Mediterranean Brunch Braid
Prep time: 40 min
Cook time: 23 min
Total time: 63 min
Ingredients: 1/4 cup Light Olive Oil; 1 1/2 cups chopped green onions (about 24 small); 2 cloves garlic (finely chopped); 1 bag fresh chopped spinach; salt and pepper to taste; 1/4 cup chopped fresh basil leaves; 1 cup mozzerella cheese; 1/4 cup crumbled feta cheese (1 oz); 2 tablespoons Pine Nuts (toasted*); 13.8 oz pizza crust; 1 1/2 cups shredded Italian five-cheese blend (6 oz); 4 plum tomatoes (thinly sliced); Fresh basil sprigs (if desired)

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Mediterranean Brunch Braid

Prep Time40 mins

Cook Time23 mins

Total Time1 hr 3 mins

Servings: 8 servings

Calories:

Author: Felix (Simply Trini Cooking)

Ingredients

1/4 cup Light Olive Oil
1 1/2 cups chopped green onions about 24 small
2 cloves garlic finely chopped
1 bag fresh chopped spinach
salt and pepper to taste
1/4 cup chopped fresh basil leaves
1 cup mozzerella cheese
1/4 cup crumbled feta cheese 1 oz
2 tablespoons Pine Nuts toasted*
13.8 oz pizza crust
1 1/2 cups shredded Italian five-cheese blend 6 oz
4 plum tomatoes thinly sliced
Fresh basil sprigs if desired

Instructions

Heat oven to 425°F. Spray large cookie sheet with No-Stick Cooking Spray.
In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Add onions and garlic; cook about 5 minutes, stirring occasionally, until onions are tender. Stir in spinach and chopped basil. Season with salt and pepper to taste. Cook 5 minutes, stirring occasionally. Remove skillet from heat; set aside.
In small bowl, mix mozzarella cheese, feta cheese and pine nuts; set aside.
Roll pizza crust dough on cookie sheet. Starting at center, press out dough into 15×10-inch rectangle. Brush 1 tablespoon oil over dough. Sprinkle 1/2 cup of the Italian cheese in 5-inch-wide strip lengthwise down center of dough. Spoon spinach mixture over cheese. Spread mozzarella mixture over spinach. Layer tomato slices, overlapping, on mozzarella mixture. Drizzle 1 tablespoon oil over tomatoes. Sprinkle with 1/2 cup Italian cheese.
Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Turn ends under; press to seal. Brush remaining 1 tablespoon oil over top of braid.
Bake 18 to 23 minutes or until crust is deep golden brown. Remove from oven. Sprinkle remaining 1/2 cup Italian cheese over top of braid. Bake about 1 minute longer or until cheese is melted. Let stand 10 minutes. Remove from cookie sheet to cutting board; cut crosswise into slices. Garnish with basil sprigs.

Notes

To toast pine nuts, cook in a heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.