PIZZA WITH SPINACH, FONTINA AND GOAT CHEESE
Using a pre-baked pizza shell like Boboli makes this fast and easy to prepare.
My Malabar spinach is always tender, and the leaves are perfect for this pizza.
Since I have so many cherry tomatoes, they go on top, too.
1 prebaked whole wheat pizza shell, 12 oz.
2-3 teaspoons minced garlic
3-4 tablespoons extra virgin olive oil
1/2 cup pizza sauce
Enough small spinach leaves to cover pizza (or large leaves, cut into ribbons)
6-8 oz. Fontina cheese, shredded
3-4 oz. crumbled goat cheese
Optional: sliced tomatoes, chives
Preheat oven to 450 degrees. Stir garlic into olive oil. Brush over crust. Top with pizza sauce and spinach leaves, overlapping leaves if necessary so that the entire surface is covered. Sprinkle with Fontina and goat cheese. Slice a few cherry tomatoes in half or slice regular tomatoes and lay on top if you like. Bake 10 minutes or until cheese melts. Garnish with chopped chives.
Tips from Rita’s kitchen:
·Substitute Gorgonzola for the goat cheese