Pizza with Spinach, Goat Cheese, and Dried Tomatoes

I'll probably continue posting a lot of recipes for greens over the next month or two, until some more produce starts coming into season. But hey, there's a lot you can do with greens! Here's what I'm making for dinner tonight. In addition to the local spinach, I'm using goat cheese from Westfield Farm in Hubbardston and tomatoes that I dried from my garden last fall.

olive oil
1/2 lb spinach, stemmed
1/4 cup chopped dried tomatoes (to soften, soak in hot water for a few minutes)
1 14-inch pizza crust
1/2 - 2/3 cup tomato sauce of your choice
2 oz. goat cheese, crumbled
4 oz. shredded mozzarella

Preheat the oven to 450 degrees.

Heat a little olive oil in a skillet and add the spinach and tomatoes. Saute just until the spinach is wilted, probably no more than 2-3 minutes. Remove from heat.

Paint the pizza crust with a little olive oil, then spread with the tomato sauce. Top with the spinach and tomatoes. Sprinkle the goat cheese over the spinach, then top with the mozzarella.

Bake 15-20 minutes, until the crust is done and the cheese starts to brown.

Serve 3-4.