Impress your friends; they’ve probably never had a pizza layered with a puttanesca-flavored pesto.
Yields one 14-inch pizza
Prep time, with crust and pesto ready: 10 minutes
Baking time: about 10 minutes
1 (14-inch) Pizza crust (or gluten-free crust)
10 ounces spinach leaves
½ to ¾ cup Pesto Rosso*
¾ cup shredded mozzarella cheese
*If your pesto is intensely olive-flavored you may want to use the lesser amount, and if it’s mild, the greater amount.
Preheat the oven to 450°F. (If making a gluten-free crust, preheat the oven to 425°F, and follow the recipe directions for prebaking the crust before adding the topping.) To shape the crust, follow the directions in the pizza dough recipe.
Rinse the spinach and quickly sauté it in a dry pan until just barely wilted. Top the crust with the spinach first, then the pesto, and the mozzarella on top. Bake for 8 to 12 minutes until the crust is lightly browned and the cheese has melted.
For an extra bit of “tang,” try ½ cup mozzarella and ¼ cup crumbled feta.
Serve with crudités and a dip like Edamame Hummus or Roasted Carrot Hummus.