- 2 tablespoons olive oil
- 4 garlic cloves
- 1/2 cup basil leaves, chopped
- 1 pound spinach leaves, stems removed
- Pinch nutmeg
- Pinch red pepper flakes
- Salt and pepper to taste
- PCC Deli Roasted Red Pepper and Artichoke Tapenade
- 2 cups shredded mozzarella
- 1/2 cup roasted red peppers
- 1/4 cup toasted walnuts
- 1/4 dried currants
- 2 tablespoons capers
- Freshly grated Parmigiano Reggiano
In a sauté pan, heat the olive oil over medium high heat and add the garlic. Cook for 30 seconds. Stir in the basil and spinach and cook until all the liquid is evaporated from the spinach. Season with the nutmeg, red pepper flakes and salt and pepper. Allow to cool slightly.
Spread a thin layer of the roasted red pepper tapenade over each dough round and top with the spinach mixture. Add a layer of shredded mozzarella cheese and scatter the rest of the ingredients on top.
Use your favorite recipe for pizza dough and shape it into four eight-inch rounds.
Add toppings and place rounds on a greased baking sheet and into a preheated 500º F oven. Turn the heat down to 450º F and bake for about 8 minutes, or until the crust is golden.
These mini-pizzas, created by PCC Chef Lynne Vea, are an easy, mix-and-match way to sample the season’s freshest flavors. For a decidedly Northwest taste, choose fresh ingredients that are grown and produced close to home.
More pizza recipes in this series: