Makes 6 slices | Prep Time: 15 Minutes | Total Time: 20-25 Minutes
1 lb Refrigerated Pizza Dough (store bought or homemade! We like to use the pre-rolled dough)
1-2 tablespoons of olive oil
½ jar of basil pesto (or about ½ cup)
2-4 cloves of garlic – minced (whole, roasted cloves are also a delicious alternative)
3 tablespoons of freshly chopped basil (we prefer chiffonade style/ribbons)
1 ball of fresh mozzarella, cut into thin rounds
1 small onion sliced
½ - 1 cup spinach
Optional Add-Ons
Bacon – as much as you like
1 grilled chicken breast
½ cup parmesan cheese
1 cup chopped artichoke hearts
1. Preheat oven to 450 degrees F. If you are using a brick pizza oven, you will want to start this process 2-3 hours before cook-time and take the temperature from the deck, this should be around 500 degrees F or higher.
2. This step will vary depending on how you are cooking your pizza. If you are using a traditional kitchen oven, you can choose to use flour or corn meal on the bottom of your pizza dough or on a stone. You can also use oven safe parchment paper. If you are using a brick oven, you will want to flour a pizza peel and build your pizza on top of that.
3. Sauté your onions in butter or olive oil. Once golden, set aside. In the same pan, sauté the garlic until golden. Mix olive oil with the garlic in a small bowl. Lightly cook spinach in the pan until just starting to wilt, then remove from heat. Brush the edges of the brush the edges of the pizza with the garlic olive oil. Brush the rest of the pizza with the pesto, this will be your sauce. Next add the spinach, onions and fresh mozzarella. If you choose, put any add-on's on now.
4. Place pizza into oven, once the cheese is starting to bubble, remove and add basil and parmesan if you choose. Cook for 2 more minutes. Remove, cut into slices and enjoy!

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