I can’t remember the last time I went out for pizza. There are a few places I like in town, but none are very close to my house, and it usually just seems like too much trouble. I’ve found it’s much easier to make my own, especially if I want a healthy-ish, gourmet-ish sort of pizza.
I threw this together with a few ingredients I had on hand, and the result was a tasty, Mediterranean style pizza that disappeared in the blink of an eye! I read an article recently about ingredients you should never put on pizza, and I think spinach was on the list, but what do they know? I actually really like it on pizza, especially if you cook it at a high enough temp that it gets a little crispy on the edges instead of just wilting. Because nobody likes a soggy pizza. This is a great way to get some extra veggies into the little ones (and the big ones!) without it seeming like rabbit food.
If you have a Trader Joe’s in the vicinity, they make a great fresh pizza dough that you can find in their refrigerated section. It comes in plain or garlic-herb varieties. If you don’t have a TJ’s close to you, you can use any pizza dough that suits you.
Garlic-herb fresh pizza crust (I used Trader Joe’s pizza crust, but whatever kind you like will work)
1/2 cup basil pesto (click here for my pesto recipe or use store bought)
1 tomato, sliced or diced
1 cup spinach, coarsely chopped
Assorted olives (I used kalamata and some green Italian ones)
1/2 cup feta
1/4 cup mozzarella
Fresh ground pepper
Preheat your oven to 450 degrees. If you have a pizza stone, go ahead and preheat that too, otherwise you can use any baking pan. Flatten your dough out with your hands into whatever shape suits you (I usually just make it whatever shape of pan I’m using). Make it as thin or thick as you like.
Spread pesto evenly over crust.
Layer pepperoni and spinach.
Pile on the other toppings, sprinkling evenly over crust. Finish with a few grinds of black pepper, or if you like it spicy, scatter a bit of crushed red pepper over the top.
Bake for 12-15 minutes, until crust is lightly browned on the edges and bottom. I like a crispy crust, so I sometimes cook an additional minute or two. For a softer crust, take it out a bit sooner.
Let it set for a few minutes before slicing. Cut into wedges and try not to burn the roof of your mouth when you dive in!