Spinach-pesto pizza

Yield: 2 servings

Measure Ingredient
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)
½ teaspoon Salt
1 Head (yes head -- not garlic

FAVORITE PESTO

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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