Spinach and Parmesan Pizza (…the best laid plans!)
This seems almost criminal to post because it was SO easy and so basic, but there’s a story behind it. Today, Marc and I had planned on making black bean and sweet potato cakes, BUT our sweet potato was rotten. Like, super rotten, growing black and white mold, and fuzzy. Disgusting. I REALLY dislike mold, and so I promptly trashed the offending sweet potato. I asked Marc what we should do, and he suggested ordering a pizza. Well, fair readers, as you know, we grocery shop and plan things out far in advance, and pizza was, in fact, on the menu for tomorrow night. So we bumped it up. We had all the ingredients and thankfully, we were ready to rock and roll with plan B in just a few seconds.
Because we had just a little time to throw this together (I have to babysit tonight), the dough wasn’t quite as flat and uniform as it could be, but it was still really great. Marc, with his superior knife skills, cut the onions for this pizza RAZOR thin, which made this pizza extra delicious. Not sure what to do for dinner? Make this — you can literally throw it together in 2 minutes, and you won’t be sorry.
Spinach and Parmesan Pizza
- 1 lb. lump of wheat pizza dough
- 1/3 c. jarred bruschetta topping (I got the Market Basket generic brand, and it fit the bill just fine)
- 1/2 an onion, sliced razor-thin
- Healthy handful of spinach leaves, stems broken off
- 3/4 c. mozzarella cheese
- Shaved parmesan, enough for your liking
- Preheat oven to 450 degrees.
- Flour cookie sheet and spread out dough.
- Top pizza with bruschetta topping, making sure it is even. Add more if you like a saucy pizza
- Spread onion pieces and spinach over pizza.
- Top with mozzarella and parmesan.
- Bake in oven for 10-12 minutes, or until the cheese is melted and the crust is cooked. Let sit for at least 5 minutes before cutting.