It’s Galley Pirates’ pizza week! This is a beautiful, pungent and garlicky white pizza. Or by today’s restaurant trends, I think we’d call this a flatbread. Flatbread is just so much more hipster.* So, yup, let’s tag this with a flatbread search term and see if we can improve our page views. ; )

*How many of you cruisers consider yourselves hipsters? Not so sure…?

Because of this flatbread trend you can find fantastic wood grilled crusts in the markets these days. Maybe some day in the summer we’ll walk you through making your own thin, grilled crust, but for now lets skip a huge step. (plus we haven’t figured that one out yet. If any of you have grilled your own pizza crust on board and have suggestions, please let us know!)

Feta & Sun Dried Tomato Flatbread

One wood-grilled pizza crust
1 tablespoon extra virgin olive oil
2 cloves of garlic, pressed
1 cup shredded mozzarella
1 cup sun dried tomatoes, chopped
1 cup Feta chunks or crumbles
1/4 cup shredded parmesan
1 cup loosely packed spinach leaves
1/4 cup pine nuts, toasted

As with all pizzas and flatbreads you’ll need your galley oven to be as hot as possible. And be prepared with good oven mitts because this pizza will be coming in and out of the oven 4 separate times! Preheat your oven to about 400º. Lay your prepared pizza crust onto a pizza pan. In a small dish, press two garlic cloves into a tablespoon of olive oil. Brush the olive oil and garlic mixture onto the pizza crust and set aside.

Next chop your sun dried tomatoes. If you have a ulu, this is the perfect chopping tool to use because it will keep all the oil and flavors from running out. Chop into about 1/2 – 1″ chunks.

In a small skillet, roast the pine puts over a high flame. Watch these well and stir them around as they brown. This will only take a couple minutes.

Once the oven has reach a nice hot temperature, place the pizza crust with the olive oil and garlic into the oven. Let it bake real hot for 5 minutes or until the garlic starts to brown just a bit. This is going to smell great!

Pull out of the oven and toss on the mozzarella. Pop it back into the oven for another 5 minutes or until the mozzarella melts a little bit.

Next add the sun dried tomatoes and chunks of Feta. Sprinkled with the shredded parmesan.

Place back into your hot oven and let bake for 15 minutes.

Pull out of the oven and toss on the baby spinach leaves and toasted pine nuts. Place it back in the oven for the final time! Whew!! This final baking will only be 2-3 minutes, or until the spinach starts to wilt.

Pull out of the oven before the spinach gets too cooked, slice up and serve.