I don’t remember if I mention that J and I got a pizza stone for Christmas. Well we did! And we’ve been trying to make as many pizza combos as possible since then. Pizza is delicious. Enough said. Most have been vegetarian as we are trying to eat meat only once or twice a week. And the best thing about pizza? You can put almost any topings on and they still taste good.
Frozen pesto from the last batch of basil from our summer garden.
Spinach in the garden. Who knew organic spinach could be this flawless?
The slugs demolished the lettuce but left the spinach untouched. It also survived a pass by a voracious Aussie that ate all our cauliflower and cabbage (more about that later…).
- Pizza dough (homemade or store bought)
- 1 cup brocolli
- 1/2 red onion, thinly sliced
- 2 cups spinach (rinsed, chopped, and spun dry)
- 1 cup pesto
- 5 oz mozzarella cheese
- 1/3 cup parmesan cheese
- 3 cloves garlic, minced
- olive oil
Prehead oven and pizza stone to 500F.
Roll out pizza dough on floured work surface. Spread pesto evenly over dough leaving a 1/2″ perimeter. Brush olive oil over exposed dough.
Sprinkle spinach over crust and top with grated mozzarella, parmesan, and garlic. Evenly place broccoli and red onion over cheese mixture.
Gently transfer to pizza stone and bake for 12 minutes or until crust is golden and cheese is all melty.