Yield: 2 servings
|2||12" Pre-made pizza crusts|
|1 pounds||Fresh spinach (flat -- leaved is best)|
|1 pounds||Mozzarella cheese (whole --|
|1½ cup||Extra Virgin Olive Oil|
|2 cups||(packed) Fresh Basil|
|½ cup||Walnuts or Pine Nuts or low-fat, you decide)|
|1½ cup||Romano cheese (grated)|
|1½ cup||Pesto (runny -- not chunky)|
|1||Head (yes head -- not garlic|
Blend all pesto ingredients till fairly smooth Some pre-made pizza crusts are better if you "toast" them in the oven. If this is so, then toast your pizza crusts. Pre-heat oven to 400 degrees F. Wash & remove all stems from spinach. Get the spinach as dry as possible.
Pile spinach on pizza crusts. Should be about an inch to an inch & a half tall with spinach.
Drizzle at least ½ cup pesto onto spinach on EACH pizza, don't use more than ¾ cup pesto per pizza.
Spread mozzarella evenly on pizzas, then spread romano evenly on pizzas. Bake at 400 degrees 8 to 12 minutes.
They are done when the mozzarella is bubbly & the romano is lightly browned.
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