Ingredients:
- 2 Tbs. olive oil, divided
- 1 small onion, peeled and minced
- 1 clove garlic, peeled and minced
- 1 pkg. (5 oz.) baby spinach
- 1/8 tsp. ground nutmeg
- 1 lb. frozen pizza dough, thawed
- 1/3 prepared chunky garden-style pasta sauce
- 10 oz. cherry tomatoes, halved
- 1 container (8 oz.) small fresh mozzarella cheese balls, halved
- 3 Tbs. pine nuts, toasted
Directions:
- Heat oven to 400 degrees. In a medium skillet over medium-high heat, cook 1 Tbs. olive oil for 30 seconds or until heated. Add onions. Cook 2 minutes or until tender, stirring occasionally. Add garlic. Cook 30 seconds, stirring often.
- Stir in baby spinach and ground nutmeg. Cook 1 minute or until spinach is wilted, stirring frequently. Season with salt and ground black pepper.
- On lightly floured surface, using a rolling pin, roll out dough to 14” round. Transfer dough to baking sheet or oven stone. Spread prepared pasta sauce evenly over dough. Top sauce with spinach-onion mixture, halved tomatoes, cheese balls and pine nuts. Using a pastry brush, coat edges of dough with remaining olive oil.
- Bake for 20 minutes or until cheese is melted and crust is a golden brown. Serve warm.
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