Spinach-pesto pizza
2 servings
Ingredients
| Quantity | 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 | |
Directions
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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